4 oz. semisweet baking chocolate
1/2 cup water
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter or margarine, softened
2 cups granulated sugar
4 egg yolks
1 teaspoon vanilla extract
1 cup buttermilk
4 egg whites
1 container ready-made Coconut-Pecan Frosting
Heat oven to 350°F (180°C). Line bottoms of three round 9-inch cake pans with waxed paper or parchment paper.
Microwave chocolate and water in large microwavable bowl on HIGH 1-1/2 to 2 minutes or until chocolate is almost melted, stirring halfway through heating time. Stir until chocolate is completely melted.
Mix flour, baking soda and salt; set aside. Beat butter and sugar in large bowl with electric mixer until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Stir in chocolate and vanilla. Add flour mixture alternately with buttermilk, beating after each addition until smooth.
Beat egg whites in another large bowl with electric mixer on high speed until stiff peaks form. Gently stir into batter. Pour batter into prepared pans.
Bake for 30 minutes or until cake springs back when lightly touched in center.
Remove from oven; immediately run spatula between cakes and sides of pans. Cool in pans 15 minutes. Remove from pans; peel off waxed paper or parchment paper. Cool on wire racks.
Spread Coconut-Pecan Filling and Frosting between layers and over top of cake.
Notes: This delicate cake will have a flat, slightly sugary top crust that tends to crack. This is normal and the frosting will cover it up.
The above cake photo was made with 2 layers.
Makes 10 servings.
Date: March 2, 2005