Directions

1. 1

   Preheat your oven to 350°F and lightly grease two 9-inch round cake pans. In a heat-safe bowl, combine the 1½ bars of German sweet chocolate with ½ cup of water. Place the bowl over simmering water (or microwave in 30-second intervals) and stir until the chocolate is completely melted and smooth. Set aside to cool slightly.

2. 2

   In a large mixing bowl, cream together the softened butter and 1¼ cups of sugar until the mixture is light and fluffy, about 3 minutes. Add the 4 egg yolks one at a time, beating well after each addition. Stir in the vanilla extract and the cooled melted chocolate mixture, blending until combined.

3. 3

   In a separate bowl, whisk together the flour, baking soda, and salt. Alternately add the dry ingredients and buttermilk to the chocolate mixture, beginning and ending with the flour mixture. Stir gently until just combined; do not overmix.

4. 4

   In a clean, grease-free bowl, beat the 4 egg whites until soft peaks form. Gradually add the ½ cup of sugar while continuing to beat until stiff peaks form and the mixture is glossy. Gently fold the meringue into the chocolate batter in two additions, being careful to maintain the airiness of the egg whites.

5. 5

   Divide the batter evenly between the prepared pans. Bake at 350°F for 20–25 minutes, or until a toothpick inserted in the center comes out clean. The internal temperature should reach 160°F to ensure the eggs are properly cooked. Allow the cakes to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.

6. 6

   Once the cakes are completely cooled, prepare or have ready the Caramel Cream Frosting. Place one cake layer on a serving plate and spread the frosting evenly over the top. Position the second layer on top and frost the top and sides with the remaining frosting.

7. 7

   Garnish the frosted cake with the finely chopped German sweet chocolate or chocolate drink-mix powder, sprinkling it over the top and sides as desired. Serve and enjoy.