German Chocolate Fudge Cake
INGREDIENTS
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4 oz. semi-sweet chocolate, chopped
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6 Tablespoons heavy cream
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4 large eggs, separated
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2 sticks (1 cup or 16 Tablespoons) unsalted butter at room temperature
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1 and 1/2 cups sugar, divided
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2 cups all-purpose flour
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1 teaspoon baking powder
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1 teaspoon baking soda
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1/2 teaspoon salt
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1 cup buttermilk (or sweet milk (1 cup milk plus 2 Tbs vinegar, allow to sit 5 min) at room temperature
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1 teaspoon vanilla extract
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Preheat oven to 350 degrees (F). Prepare two 9-inch cake pans with baking spray and parchment paper. Set aside.
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Using a double boiler (or microwave, see frosting recipe below for tips) melt the chocolate with the cream, stirring until smooth. Set aside to cool to room temperature.
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In the bowl of a stand mixer (make sure it’s clean, and dry), use the whisk attachment to beat the egg whites at high speed until soft peaks form. Slowly add 1/4 cup of sugar and continue beating until peaks are stiff and glossy. Transfer the egg w
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Back to the stand mixer, change attachment to the paddle, and combine the butter with the remaining (1 and 1/4 cups) of sugar. Beat on medium speed until light and fluffy, 4-5 minutes. Add the melted chocolate, beat until combined. Then, add the egg
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In a separate bowl, combine flour, baking powder, baking soda and salt. Add half of these dry ingredients into the butter mixture and beat until just incorporated. Add the buttermilk and vanilla, then beat again until just incorporated. Add the rest
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Pour the batter evenly into the prepared cake pans and bake for 40-45 minutes or until a cake tester comes out clean. Cool in pans for 10 minutes, then cool completely on a wire rack.
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