Before you start mixing the batter, preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper. This ensures the cakes come out easily without sticking.

In a heatproof bowl, place your Baker’s German Chocolate and pour over ½ cup of boiling water. Stir gently until the chocolate is fully melted and smooth. Let it cool slightly. This step adds richness and a deep, decadent flavor to your cake.

In a separate bowl, whisk together:

2 ½ cups all-purpose flour

1 tsp baking soda

½ tsp salt

This will ensure an even distribution of the dry ingredients throughout the batter, which helps create that soft, moist cake texture. Set aside.

In a large mixing bowl, cream together the softened unsalted butter and 2 cups of granulated sugar until light and fluffy. This step helps incorporate air into the batter, making your cake extra fluffy.

Next, beat in the 4 egg yolks, one at a time, making sure each is fully incorporated before adding the next. Then, stir in 1 tsp vanilla extract. These ingredients add flavor and help bind the cake together.

Add the cooled, melted chocolate into the butter and sugar mixture. Gradually add the dry ingredients, alternating with 1 cup of buttermilk, starting and ending with the dry ingredients. This will give you a smooth, well-mixed batter that’s just the right consistency.

In a clean bowl, beat the 4 egg whites until stiff peaks form. Gently fold the whipped egg whites into the batter. This step creates the light, fluffy texture that makes your cake so tender. Be careful not to deflate the egg whites—fold gently!

Divide the batter evenly between your prepared pans and smooth the tops. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.