I've got my eyes on you

oooooooooohhhhhhhhhhhhh. This might be it ladies and gentleman. THE to-die-for chocolate cake. It's dense, it's rich, and there's just something about the fresh whipped cream (which Thatboy did not like - but we all know he has no taste except for his taste in women). This cake has all the best points of a brownie, but with intensely complex flavors from the bittersweet chocolate and the coffee. Honestly, it's the bittersweet chocolate that seals the deal for me. It's not overly sweet, just the right amount. And since I love citrus, the orange whip cream is the perfect distraction from the chocolateyness. Seriously? Seriously. (Although I suppose if you're not into citrus, you can always just use regular whipped cream - but homemade, please! Don't taint this with that storebought overly sweetened crap). And I know, I know there are some of you out there who believe a cake with no frosting is like leaving the house without pants, but that's the beauty of this simple cake - it doesn't NEED frosting! Trust me - have I steered you wrong yet?

Chocolate Cake with Orange Whipped Cream

3 Tbs. cake flour

1 Tbs. Dutch process cocoa powder

2 tsp. instant coffee

5 oz. bittersweet chocolate, chopped

6 Tbs. unsalted butter

4 eggs, separated

1/2 cup sugar

2 tsp. vanilla extract

1 cup heavy cream

2 Tbs. sour cream

2 Tbs. confectioners’ sugar

1 Tbs. orange zest

1. Preheat an oven to 350. Butter and flour 9-inch springform pan. In a bowl, combine flour, cocoa powder and coffee.
2. Place the chocolate in a heatproof bowl and set over but not touching barely simmering water in a saucepan. Melt the chocolate, stirring occasionally. Remove the bowl from the heat and stir in the butter, a little at a time, until blended. Let cool slightly.
3. Combine the egg yolks and sugar with an electric mixer. Beat until creamy, 3 to 4 minutes. Beat in the chocolate mixture until blended. Fold in the flour mixture and then the 1 tsp vanilla.
4. In another bowl, beat the egg whites until soft peaks form. Stir one-fourth of the whites into the batter, then fold in the remaining whites just until incorporated.
5. Pour the batter into the prepared pan. Bake until a toothpick inserted into the center comes out almost clean, 30 to 35 minutes.
   
6. Transfer the pan to a wire rack and let cool for 10 to 15 minutes. Remove the pan sides, loosen the cake's edges with a knife, and slide the warm cake onto a serving plate.
7. While cake is cooling, whisk together the cream and sour cream until slightly thickened. Whisk in the confectioners' sugar, orange zest and remaining vanilla until soft peaks form.