How Do You Make A Moist, Homemade, Ooey Gooey, Double Chocolate Cake?
This is a modified version of my favorite German chocolate recipe. The cake is spongy and majorly chocolaty with an additional drizzle of chocolate sauce. This cake is truly wonderful. Add some chocolate frosting for a chocolate overload. I like to call it death by chocolate. Preheat the oven to 350 degrees F (175 degrees C) and grease 2 round 9-inch cake pans. Microwave chocolate and water on high for 1 1/2 to 2 minutes. Stirring until all chocolate is melted and smooth. Be careful to watch for bubble over. In a medium bowl, mix together the flour, baking soda and salt and set aside. In a large bowl, cream 1 cup butter and 2 cups sugar until light and fluffy. Add 4 egg yolks one at a time, beating well after each addition. Stir in the chocolate water and 1 teaspoon vanilla. Add the flour mixture a little at a time and then finish with the buttermilk beating after each addition until smooth and silky. In a separate bowl, beat 4 egg whites on high until soft peaks form. Gently fold into
