Chocolate Cake

 



Ingredients


Cake

Cooking spray to grease pans

4 oz sweet baking chocolate

0.5 cup water

2.5 cups cake flour

1 teaspoon baking soda

1 teaspoon salt

2 cups granulated sugar

1 cup butter 

4 large eggs

1 teaspoon vanilla

1 cup buttermilk

Coconut-Pecan Filling and Topping

3 egg yolks

1 cup granulated sugar or packed brown sugar

0.5 cup butter 

1 cup evaporated milk 

1 teaspoon vanilla

1.25 cups flaked coconut

1 cup chopped pecans


Ingredients


In  350°F. Spray the bottoms and sides of three 8-inch or two 9-inch

 round cake pans with the cooking spray. Cut three 8-inch or two 9-

inch rounds of cooking parchment paper. Line bottoms of pans with 

the paper.

Coarsely chop the chocolate. In a 1-quart saucepan, heat the 

chocolate and water over low heat, stirring frequently, until chocolate 

is completely melted; remove from heat and cool.


Meanwhile, in a medium bowl, stir the flour, baking soda and salt until 

mixed; set aside. In another medium bowl, beat 2 cups sugar and 1 

cup butter with an electric mixer on medium speed until light and 

fluffy; set aside.





On medium speed, beat 1 egg yolk at a time into the sugar mixture 

until mixed. On low speed, beat in the melted chocolate and 1 

teaspoon vanilla. On low speed, beat in 1/2 of the flour mixture just 

until smooth, then beat in 1/2 of the buttermilk just until smooth. 

Repeat beating in flour mixture alternately with the buttermilk just until

 smooth.





Wash and dry mixer beaters. In a small bowl, beat the eggs whites on 


high speed until beaten eggs whites form stiff peaks when beaters are

 lifted. Add egg whites to the batter; to fold in, use a rubber spatula to

 cut down vertically through the batter, then slide the spatula across 

the bottom of the bowl and up the side, turning batter over. Rotate the

 bowl 1/4 turn, and repeat this down-across-up motion. Continue


 folding until batter and egg whites are blended.





Pour batter into pans; use a rubber spatula to scrape batter from bowl,

 spread batter evenly in pans and smooth top of batter.  Refrigerate

 batter in third pan if not all pans will fit in oven at one time; bake third

 pan separately.

Bake 8-inch pans 35 to 40 minutes, 9-inch pans 30 to 35 minutes, or 

until a toothpick inserted in the center comes out clean.

Cool cakes in pans 10 minutes. To remove cake from pan, invert onto 

cooling rack, then invert right side up on second cooling rack. Cool 

completely, about 1 hour.

In a 2-quart saucepan, stir the 3 egg yolks, 1 cup sugar, 1/2 cup butter, 

the evaporated milk and 1 teaspoon vanilla until well mixed. Cook over

 medium heat about 12 minutes, stirring frequently, until thick and 

bubbly. Stir in the coconut and pecans. Cool about 30 minutes, 

beating occasionally with a spoon, until mixture is spreadable.




Place 1 cake layer, rounded side down, on a cake plate; using a metal 

spatula, spread 1/3 of the filling over the layer. Add second layer, 

rounded side down; spread with 1/3 of the filling. Add third layer, 

rounded side up; spread with remaining filling, leaving side of cake 

unfrosted. Store cake covered in the refrigerator.




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