Maida’s cake turned out quite well. For those interested in copying the recipe off the web, here’s a link to the one I used. The original cake is called “September 7 Cake” and it’s in Maida’s Book of Great Chocolate Desserts.
The cake is very good. The chocolate part is light and airy and gets all its fat from the egg yolks. The white part is simply stablized whipped cream flavored with vanilla (I used Nielsen Massey paste) and the top part is a very light whipped chocolate icing. It’s not really a buttercream, even though it does have cream and a little butter. It’s much lighter tasting. This cake is all about the illusion of lightness. With 3 1/2 cups of heavy whipping cream, that’s a grand illusion.