German Chocolate Cake
Sweet or Bittersweet Chocolate 100 gm
Flour 2 cup
Baking Soda 1 tsp
Salt 1/4 tsp
Butter 1 cup
Sugar 2 cup
Vanilla 1 tsp
Buttermilk 1 cup
Preheat oven to 350°F. Gently grease 3 (9inch) round cake pans line bottoms with butter paper. Microwave chocolate baking bars and half cup of water in a large microwave-safe bowl at high for 1 to 1.5 minutes or till chocolate is melted and smooth. Combine flour and baking soda in a medium bowl. Beat butter and sugars with a heavy duty stand mixer on medium speed until light and soft, about 3 minutes. Add yolks, one at a time, beating just until blended after each addition. Then add melted chocolate mixture and vanilla beat on low speed until blended. Add flour mixture alternately with buttermilk, beginning and ending with flour mixture. Beat on low speed just until blended after each addition. Beat egg whites at high speed until stiff peaks form gently fold into batter. Pour batter into prepared pans. Bake at 350°F for 25 to 30 minutes or until a wooden pick inserted in center comes out clean.
Remove from oven, and run a knife around outer edge of cake layers to loosen from sides of pans. Cool in pans on wire racks 15 minutes. Remove from pans to wire racks discard parchment paper. Spread Coconut-Pecan Frosting between layers and on top and sides of cake. Garnish, with chocolate-dipped toasted pecan halves.
(Courtesy: Chef Balendra Singh, Institute of Bakery and Pastry Arts, New Delhi)