Optional Garnish
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Extra chopped pecans or shaved chocolate for decoration
🥣 Preparation
Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C).
Grease and line three 9-inch round cake pans with parchment paper. Dust lightly with flour and set aside.
Step 2: Melt the Chocolate
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In a small bowl, pour boiling water over the chopped German chocolate.
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Stir until smooth and melted. Let cool slightly while you prepare the batter.
Step 3: Mix the Batter
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In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
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In a large mixing bowl, beat butter and sugar together until light and fluffy, about 3 minutes.
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Add egg yolks, one at a time, beating after each addition.
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Mix in the melted chocolate and vanilla extract until smooth.
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Alternate adding the dry ingredients and buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
Step 4: Whip Egg Whites
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In a clean bowl, beat egg whites until stiff peaks form.
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Gently fold the egg whites into the batter using a spatula — this gives the cake its signature lightness.
Step 5: Bake
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Divide the batter evenly between the prepared pans.
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Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
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Cool the cakes in the pans for 10 minutes, then transfer to wire racks to cool completely.
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