– 1/2 cup water – 4 oz German sweet chocolate, chopped – 1 cup unsalted butter, softened – 2 cups granulated sugar – 4 large eggs, separated – 1 tsp vanilla extract – 2 1/2 cups cake flour – 1 tsp baking soda – 1/2 tsp salt – 1 cup buttermilk

– Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.

 Heat water and chopped chocolate in a small saucepan over low heat, stirring constantly, until the chocolate is completely melted. Remove from heat and let it cool.

In a large mixing bowl, cream butter and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Stir in the melted chocolate and vanilla extract.

In another bowl, beat egg whites until stiff peaks form. Gently fold the egg whites into the cake batter.

Divide the batter evenly among the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then remove to wire racks to cool completely. –

Divide the batter evenly among the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then remove to wire racks to cool completely. –

Don’t overmix the batter after adding the flour to prevent a dense cake.

Things to Avoid

Things to Avoid

Ensure the frosting cools before spreading, or it may run off the cake.

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