Chocolate Cake with Filling and Topping

In a saucepan, combine 3/4 cup of sugar with the dark chocolate, add 1 egg and 1/2 cup of milk

Heat over low heat, stirring constantly, until the mixture thickens slightly (do not let it boil)

Remove from heat, let cool, and reserve

Beat the butter or margarine with the remaining sugar until light and fluffy

Add the remaining eggs one at a time, beating well after each addition

Dissolve the baking soda in water and add to the milk, stirring constantly

Combine the flour and liquid ingredients, alternating between wet and dry, beating just until combined

Add the chocolate mixture and vanilla extract, beating only until incorporated

Spread the dough into two 9-inch round cake pans, greased and floured

Bake at moderate temperature (325°F) for 30-35 minutes or until a toothpick inserted in center comes out clean

Let cool in pans for 10 minutes, then remove from pans and transfer to wire racks to cool completely

Spread the filling over one of the cakes, cover with the other cake, and top with chocolate glaze

For the filling and topping, beat egg whites, sugar, water, corn syrup, and vanilla extract until stiff peaks form.