Ingredients
2/3 cup butter4 ounces unsweetened chocolate1-1/3 cups all-purpose flour1-3/4 cups sugar1-1/4 teaspoons baking soda1/4 teaspoon baking powder1-1/4 cups water1 teaspoon vanilla extract3 large eggs, room temperatureCHOCOLATE FILLING:2 bars (4 ounces each) German sweet chocolate, divided3/4 cup butter1/2 cup chopped pecansCREAM FILLING:2 cups heavy whipping cream1 tablespoon confectioners’ sugar1 teaspoon vanilla extract
Preparation
Line two greased 9-in. round baking pans with waxed paper, set aside. In a heavy saucepan or microwave, melt butter and chocolate; stir until smooth and cool. In a large bowl, combine the flour, sugar, baking soda and baking powder. Add the chocolate mixture, water and vanilla. Beat on low speed for 1 minute; beat on medium for 2 minutes. Add eggs, one at a time, beating well after each addition.
Pour into the prepared pans. Bake at 350° for 25-30 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For chocolate filling, melt 1-1/2 bars of German chocolate in a heavy saucepan or microwave; stir until smooth. Stir in butter and nuts. Watching closely, cool filling just until it reaches spreading consistency. For cream filling, beat cream in a chilled large bowl until it begins to thicken. Add confectioners’ sugar and vanilla; beat until stiff peaks form.
Split each cake into two horizontal layers. Place one layer on a serving plate; cover with half of the chocolate filling. Top with a second cake layer; spread on half of the cream filling. Repeat layers. Grate remaining German chocolate; sprinkle on the top. Store in the refrigerator.
