Don't you just hate it when you leave out an instruction on a recipe and click done too soon? I didn't mention with the two bar chocolates for the cake, that you need to microwave 30 seconds at a time together until they are melted...THEN incorporate the melted chocolate into the batter. Sorry about that.
I didn't use the German buttercream. I filled and covered the cake with the cappuccino buttercream and chocolate ganache. It was a big hit!
This recipe sounds fabulous! Have you ever covered this cake with fondant? I always use MMF and am thinking this cake will be dense enough to hold the weight, but didn't know about the taste combo?
Yes, it is dense enough to hold fondant. I also increased the amount of flour to a full 3 cups instead of the 2-1/2 and it had a much better texture to it. Hope you will try adding the extra flour with no additional changes. You will notice a nicer texture to the cake.
Linda, I have been looking for a German Buttercream recipe. Could your recipe be used for frosting or decorating a cake? Also I have a sleeve or Bavarian Cream, could I use that in place of making the custart myself?