- 12
- 20 mins
Ingredients
- Cooking spray
- 1 (4-oz.) bar semisweet chocolate broken into pieces
- 3 1/3 c. cake flour, spooned and leveled
- 1 1/2 tbsp. baking powder
- 3/4 tsp. Kosher salt
- 1 3/4 c. milk
- 2 tbsp. fresh lemon juice
- 1 tbsp. pure vanilla extract
- 3/4 c. (1 1/2 sticks) unsalted butter, at room temperature
- 2 1/4 c. sugar
- 6 large egg whites
Preparation
Step 1
Preheat oven to 350 degrees F.
Grease 3 (8") round cake
pans and line with parchment
paper. Pulse chocolate in
a food processor until finely
chopped, 12 to 14 times.
Whisk together flour,
baking powder, and salt in
a bowl. Stir together milk,
lemon juice, and vanilla in
a separate bowl.
Beat butter and sugar
with an electric mixer on
medium speed until light and
fluffy, 1 to 2 minutes. Add
egg whites, one at a time,
beating to incorporate after
each addition.
Reduce mixer speed to
low and beat in flour mixture
and milk mixture alternately,
starting and ending with
the flour mixture, just until
incorporated. Stir in the
chopped chocolate. Divide
batter among prepared
pans; smooth tops.
Bake until a toothpick
inserted in the center comes
out clean, 25 to 28 minutes.
Cool in pans on wire racks,
10 minutes, then invert onto
racks to cool completely.