Chocolate Genoise Cake

Chocolate Genoise Cake

1/2 cup unsalted butter
2 squares (2 ounces) semisweet chocolate
6 slightly beaten eggs
1 cup sugar
1 teaspoon vanilla
1 cup all-purpose flour
Espresso Buttercream
Grease and lightly flour two 9 x 1 1/2 inch round baking pans. In a saucepan melt butter and chocolate over low heat, stirring often; set aside.
In a large mixer bowl combine eggs, sugar and vanilla. Set bowl over (not touching) 1 to 2 inches of hot (not boiling) water in a large saucepan. Heat over low heat, stirring occasoinally, about 10 minutes
or till lukewarm.Remove from heat; remove bowl from saucepan. Beat with an electric mixer on high sped about 15 minutes or till nearly tripled in volume.Gently fold in flour, 1/3 cup at a time. Gradually fold in chocolate mixture. Spread evenly in prepared pans. Bake in a 350F oven 25 to 30 minutes or till a wooden toothpick inserted near the center comes out clean. Cool 10 minutes on wire racks. Remove from pans; cool.Meanwhile, prepare Espresso Buttercream. Fill and frost cake with
Espresso Buttercream. Pipe chocolate buttercream around the edge of cake.