Cake:
8 ounces Sweet baking chocolate
4 fluid ounces Water, boiling
8 ounces Unsalted butter
1 pound Granulated sugar
4 Egg yolks
1 teaspoon Vanilla extract
10 ounces Cake flour
1 teaspoon Baking soda
1/2 teaspoon Salt
8 fluid ounces Buttermilk
4 ounces Egg whites
Coconut Pecan Icing
Yield: 1 Cake
1. Chop the chocolate and melt it with the boiling water over a bain marie.
2. In a mixer fitted with a paddle attachment, cream together the butter and sugar until light and fluffy.
3. Add the egg yolks, one at a time, to the butter, then stir in the vanilla and the melted chocolate.
4. Sift the dry ingredients together and add them alternately with the buttermilk, beating well after each addition.
5. Whip the egg whites to stiff peaks and fold into the batter.
6. Divide the batter into three 9-inch (22-centimeter) layer pans that have been greased and lined with parchment paper.
7. Bake at 350°F (180°C) until set and just beginning to pull away from the sides, approximately 30 to 40 minutes. When the cake has cooled completely, spread the Coconut Pecan Icing between each layer and on top. The sides of this cake are traditionally left plain.
8. Yield: 1 Layer Cake, 9 In.
Notes: Method: Creaming
8 ounces Sweet baking chocolate
4 fluid ounces Water, boiling
8 ounces Unsalted butter
1 pound Granulated sugar
4 Egg yolks
1 teaspoon Vanilla extract
10 ounces Cake flour
1 teaspoon Baking soda
1/2 teaspoon Salt
8 fluid ounces Buttermilk
4 ounces Egg whites
Coconut Pecan Icing
Yield: 1 Cake
1. Chop the chocolate and melt it with the boiling water over a bain marie.
2. In a mixer fitted with a paddle attachment, cream together the butter and sugar until light and fluffy.
3. Add the egg yolks, one at a time, to the butter, then stir in the vanilla and the melted chocolate.
4. Sift the dry ingredients together and add them alternately with the buttermilk, beating well after each addition.
5. Whip the egg whites to stiff peaks and fold into the batter.
6. Divide the batter into three 9-inch (22-centimeter) layer pans that have been greased and lined with parchment paper.
7. Bake at 350°F (180°C) until set and just beginning to pull away from the sides, approximately 30 to 40 minutes. When the cake has cooled completely, spread the Coconut Pecan Icing between each layer and on top. The sides of this cake are traditionally left plain.
8. Yield: 1 Layer Cake, 9 In.
Notes: Method: Creaming
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