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1
Preheat oven to 350u00b0F.
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2
Line the bottoms of three 9 inch round cake pans with wax paper.
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3
Microwave the chocolate and water in a large bowl on high for 1 1/2 to 2 minutes or until chocolate is almost melted, stirring halfway through heating time. Stir until chocolate is completely melted.
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4
Sift together flour, baking soda and salt; set aside.
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5
Beat butter and sugar in a large bowl with an electric mixer on medium speed until light and fluffy.
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6
Add egg yolks, one at a time, beating well after each addition.
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7
Stir in chocolate mixture and vanilla.
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8
Add flour mixture alternately with buttermilk, beating after each addition until smooth.
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9
Beat egg whites in another bowl with electric mixer on high speed until stiff peaks for.
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10
Do not over beat. Gently stir into batter. Do not over mix.
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11
Pour into prepared cake pans.
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12
Bake 30 minutes or until cake springs back when lightly touched in the center. Immediately run spatula between cakes and sides of pans. Cool 15 minutes. Remove from pans; remove wax paper.
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13
Cool completely on wire racks.
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14
Spread coconut pecan frosting between layers and over the top of cake.
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15
TAKE NOTE- Substitution for 4 ounce of German sweet chocolate: - 4 ounce bittersweet or semisweet chocolate plus 2 tablespoons granulated white sugar.
