6 oz. bittersweet chocolate (use semisweet for a sweeter cake)
3/4 cup cocoa powder
1/2 cup sugar
Stabilized Chocolate Whipped Frosting
Mocha Meringue Bark
Preheat the oven to 350 Deg F. Prepare a 9 inch round cake pan with butter and parchment paper.
Roughly chop the chocolate and melt in a double boiler with butter.
Whisk eggs until slightly frothy, add in sugar. Temper the eggs with 2 tablespoons of the melted chocolate whisking constantly. Pour the eggs into the chocolate and whisk until combined. Fold on cocoa powder until just incorporated.
Transfer to cake pan and bake for 25 minutes.
Cool in pan for 10 minutes then transfer to a wire rack to cool completely.
To serve, top with Chocolate Whipped Cream Frosting and Mocha Meringue pieces.