I just finished making the famous German's Sweet Chocolate Cake AKA German Chocolate Cake that uses Baker's sweet chocolate bar. I make this cake at least once a year, and some years it looks great, while other times the layers look like 3 skinny pancakes. My main problem is the 3 layers rise very little or not at all. Today's creation was the latter. I have to assume the problem is with the way I either beat the egg whites or fold them into the batter, which is the last step before I divide the batter into the 3 cake pans. The pans are sprayed with a cooking spray, and then lined with parchment paper.
What do you think is the main reason these layers don't rise? There is very little leavening in the batter - only 1 tsp baking soda (which was brand-new). I feel sure I adequately creamed the butter and sugar before I added the egg yolks, the melted chocolate and then the flour (alternated with the buttermilk). I used an old-fashioned egg beater to beat the egg whites, and I feel sure they were beaten properly.
Any thoughts, suggestions, advice would be greatly appreciated. By the way, the cake always tastes great (well, how can you go wrong with that pecan-coconut frosting?). Thanks