Ingredients
Scale
For the Chocolate Cake:
- 1/2 cup boiling water
- 4 oz German’s sweet chocolate
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, yolks and whites separated
- 1 teaspoon vanilla extract
- 1 cup buttermilk
For the Coconut-Pecan Frosting:
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 large egg yolks
- 1/2 cup unsalted butter
- 1 teaspoon vanilla extract
- 1 1/3 cups sweetened shredded coconut
- 1 cup chopped pecans
Instructions
Make the Cake:
- Preheat the oven to 350°F (175°C). Grease and flour three 9-inch round cake pans, lining the bottoms with parchment paper for easy removal.
- Melt the Chocolate: In a small bowl, pour the boiling water over the German sweet chocolate, stirring until the chocolate is completely melted. Set aside to cool.
- Dry Ingredients: In another bowl, whisk together the flour, baking soda, and salt.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter with the granulated sugar until light and fluffy. Add the egg yolks, one at a time, beating well after each addition. Stir in the vanilla extract and the melted chocolate.
- Alternate Dry and Wet Ingredients: Alternately add the dry ingredients and buttermilk to the creamed mixture, starting and ending with the dry ingredients. Mix until just combined.
- Beat Egg Whites: In a separate bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the batter.
- Bake: Divide the batter evenly among the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Cool the cakes in the pans for 10 minutes, then transfer to wire racks to cool completely.
Make the Coconut-Pecan Frosting:
- Cook the Frosting: In a medium saucepan, combine the evaporated milk, granulated sugar, egg yolks, and butter. Cook over medium heat, stirring constantly, until the mixture has thickened, about 12 minutes. Remove from heat.
- Add Coconut and Pecans: Stir in the vanilla extract, shredded coconut, and chopped pecans. Let the frosting cool until it reaches a spreadable consistency.
Assemble the Cake:
- Layer the Cake: Place one cake layer on a serving plate. Spread a third of the frosting over the top. Repeat with the remaining cake layers and frosting, spreading the frosting on top of each layer.
- Decorate: If desired, pipe additional frosting around the edges for decoration or sprinkle with some toasted coconut or chopped pecans.