-
1
Preheat oven to 350u00b0. Lightly grease 3 (9-inch) round cake pans, line bottoms with parchment paper, and lightly grease paper.
-
2
Microwave chocolate and 1/2 cup water in a large bowl at HIGH 1 to 1 1/2 minutes or until chocolate is melted, stirring halfway through heating time. Set aside.
-
3
Combine flour, baking soda, and salt in a medium bowl; set aside.
-
4
Beat egg whites at high speed in the bowl of an electric mixer fitted with whisk attachment until stiff peaks form. Transfer to another bowl.
-
5
Fit mixer with paddle attachment; beat butter and sugar at medium speed until light and fluffy. Add egg yolks, 1 at a time, beating well after each addition. Stir in reserved chocolate mixture and vanilla. Add reserved flour mixture alternately with buttermilk, beating until smooth after each addition. Gently fold in egg whites.
-
6
Pour batter into prepared pans. Bake at 350u00b0 for 25 to 30 minutes or until cake springs back when lightly touched in center. Remove from oven, and run a spatula between cakes and sides of pans. Let cool 15 minutes, remove cakes from pans, and remove parchment paper. Let cool completely on wire racks, and freeze layers 1 hour. Spread Coconut-Pecan Frosting between layers and over top and sides of cake.
-
7
*For testing purposes, we used Baker's German's Sweet Chocolate
