German Sweet Chocolate Cake with Buttercream Frosting
Ingredients
Directions
Heat Oven to 350 degrees.
Cover bottoms of 3 (9-inch) round pans with parchment paper and spray sides with cooking spray.
Microwave chocolate and water in large microwaveable bowl on high for 1 and 1/2 to 2 minutes or until chocolate is almost melted, stirring after 1 minute. Stir until chocolate is completely melted.
Beat egg whites in small bowl with mixer on high speed until stiff peaks form; set aside.
Combine flour, baking soda, and salt.
Beat butter and sugar in a large bowl with mixer until light and fluffy. Add egg yolks, 1 at a time, beating well after each. Blend in melted chocolate and vanilla. Add flour mixture alternatively with buttermilk, beating until well blended after each addition.
Add egg whites; stir gently until well blended.
Pour into three round pans.
Bake 25-30 minutes or until toothpick inserted in centers comes out clean.
Immediately rum small spatula around cakes in pans. Cook cakes in pans 15 minutes. Remove from pans to wire racks and cool completely.
Mix together sugar and butter with a standing mixed fitted with a whisk. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.
Add vanilla and cream and continue to bear on medium speed for 1 minutes more; adding more cream if needed to spreading consistency.
Apply a light layer of frosting between layers and on top and sides.
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