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Heat oven to 350 degrees. Butter a 9-inch round cake pan. Line the bottom of the baking pan with a round of parchment paper.
Melt butter in a large saucepan, then stir in chocolate until melted. Stir in water, then baking powder, flour, and cocoa until just combined.
Whisk egg yolks with sugar, water, and vanilla until pale and no longer lumpy. Stir into chocolate mixture.
Beat egg whites and salt until stiff. Gently fold into chocolate mixture until most white streaks disappear.
Bake for 25 to 30 minutes at 350 degrees. Remove and let rest. Invert onto a cake plate. Eat warm or cold.
To make a layer cake, divide the recipe into 3 cake pans. Bake each layer for 15 to 20 minutes. Let cool.
Whip chilled chocolate cream into whipped cream. Layer cakes with chocolate whipped cream in between. Refrigerate until needed.