'The Bear' Chocolate Cake

Meanwhile, whisk together egg yolks and 2 tablespoons granulated sugar in bowl of a stand mixer. Place bowl over saucepan of simmering water, whisking constantly, until mixture registers 160°F on an instant-read thermometer. Remove bowl from heat; transfer to a stand mixer fitted with the whisk attachment. Beat on medium-high speed until mixture is very pale yellow in color, thick, and fluffy, about 3 minutes. Fold egg yolk mixture into cooled chocolate mixture.

In clean bowl of stand mixer fitted with the whisk attachment, beat egg whites on medium-high speed until foamy, about 15 seconds. Gradually add remaining 2 tablespoons granulated sugar in a slow, steady stream, beating on medium-high speed until stiff peaks form, 1 to 2 minutes. Using an electric mixer or whisk, beat cream in a separate medium bowl until medium peaks form.

Fold egg white mixture into chocolate mixture in three additions. Fold in whipped cream just until mixture is combined and no dark or white streaks remain. Cover and chill at least 8 hours or up to 24 hours.

Make the cake layers

Preheat oven to 350°F. Coat three 9-inch round cake pans with baking spray; line bottoms with parchment paper. Lightly spray parchment with baking spray.

Sift together flour, cocoa, baking soda, and baking powder in a large bowl; whisk in salt until combined. Set aside. Beat eggs with a stand mixer fitted with the whisk attachment on medium-high speed until light and foamy, 

about 2 minutes. Gradually add granulated sugar; beat on medium-high speed until very pale and voluminous, about 5 minutes, scraping down sides of bowl as needed. (Mixture should fall off whisk attachment in ribbons and remain suspended briefly on the surface before sinking back into the batter.) With mixer running on low speed,

 add flour mixture in three additions alternately with coffee and melted butter, beginning and ending with flour mixture; beat until nearly combined, stopping to scrape down sides of bowl as needed. Add crème fraîche; beat on low speed just until combined, about 30 seconds, folding by hand toward end if needed. (Batter may look slightly broken but will bake just fine.)