INGREDIENTS:
FOR THE CAKE:
½ cup boiling water
1 bar (3.5 ounces) Lindt EXCELLENCE 70% Cocoa Dark Chocolate, chopped
2 cups sugar
1 cup butter, softened
4 eggs, separated
1 teaspoon vanilla extract
2 ½ cups cake flour
1 teaspoon baking soda
1 teaspoon salt
1 cup buttermilk
FOR THE COCONUT-PECAN FROSTING:
1 cup sugar
1 cup evaporated milk
½ cup butter
3 egg yolks
1 teaspoon vanilla extract
1 ½ cup coconut
1 cup pecans, chopped
Madagascar Mousse 025
METHOD:
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FOR THE CAKE:
Preheat oven to 350 degrees Fahrenheit.
Grease three round 8- or 9-inch cake pans. Line the bottoms with parchment paper.
Pour the boiling water over the chopped chocolate in a small bowl, stirring until the chocolate is melted. Let cool.
Mix the sugar and butter in a large mixing bowl until light and fluffy.
Beat in the egg yolks one at a time.
Beat in the chocolate and vanilla at low speed.
Mix in the flour, baking soda, and salt alternately with buttermilk, beating after each addition until batter is smooth.
Beat the egg whites until stiff, and fold into batter.
Divvied batter among pans evenly.
Bake until a toothpick comes out clean: 8-inch layers 35-40 minutes, 9-inch layers 30-35 minutes. Let cool completely.
Frost with Coconut-Pecan frosting (recipe to follow)
PRO TIP: This recipe yields a three layer cake. If you prefer a shorter cake, wrap the extra layer in plastic and freeze
FOR THE FROSTING:
Mix the sugar, evaporated milk, butter, egg yolks, and vanilla in a
saucepan. Cook over medium heat, stirring occasionally, until thick,
about 12 minutes.
Stir in the coconut and pecans.
Let the frosting cool. Stir before spreading it onto the cake.
