Created by elsie on January 20, 2012
Step 1: Heat the oven to 350 degrees.
Step 2: Line the bottoms of either 2 or 3, 8 or 9-inch round cake pans with parchment paper. Do not grease the sides of the pans.
Step 3: In a small microwave safe bowl, heat/soften the sweet chocolate on low power; stirring often. Pour the warm milk over the chocolate; stirring until chocolate is melted and combined with the milk. Set aside to cool completely.
Step 4: In a bowl, sift together the flour, salt, and baking soda; set aside.
Step 5: In another bowl, using the wire beater on the mixer beat the egg whites until very stiff, set aside.
Step 6: In another large mixing bowl, cream the butter and sugar until light and fluffy. Add the egg yolks; mix well.
Step 7: On low speed, add the cooled melted chocolate and vanilla and mix until well blended, scraping down sides of the bowl.
Step 8: Add in the flour mixture alternately with buttermilk, beating after each addition and scraping down the sides of the bowl. Mix until batter is smooth.
Step 9: Fold in the beaten egg whites into the batter until no white clumps can be seen. Divide batter into pans evenly.
Step 10: Bake layers for 30-40 minutes. Test for doneness with a toothpick.
Step 11: Remove from oven and cool layer pans on a rack for 10 minutes.
Step 12: Very carefully, run a knife around the edges of each pan. Remove cake from pans onto a wire rack. Peel off the parchment paper. Cool completely! Frost with coconut pecan icing.
Step 13: Coconut-Pecan Frosting:
Step 14: In a 3 quart saucepan, using a whisk beat the egg yolks and the cold cream until smooth and combined.
Step 15: Add the sugar, butter, and vanilla to the egg-cream mixture in the pan. Turn heat on medium and cook and stir constantly over medium heat until thick, which takes about 15 minutes.
Step 16: Remove from heat and stir in the coconut and pecans. Cool completely.
Step 17: Tip: After the icing has cooked, I have a 5 quart stock pot set aside that has been filled half way full with ice. I set the saucepan of frosting on top of the ice. I stir the icing for 5-8 minutes until the icing gets thick and cold.