Ingredients:

  • 4 oz German’s Sweet Chocolate, finely chopped
  • 0.5 cup boiling water
  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs, separated
  • 1 tsp vanilla extract
  • 2.5 cups all-purpose flour, sifted
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 1 cup buttermilk, room temperature
  • 1 cup evaporated milk
  • 1 cup granulated sugar (for frosting)
  • 0.5 cup unsalted butter (for frosting)
  • 3 large egg yolks, slightly beaten
  • 1 tsp vanilla extract (for frosting)
  • 1.33 cups sweetened shredded coconut
  • 1 cup chopped pecans, toasted

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and line three 9-inch round cake pans with parchment paper.
  2. Bloom the chocolate: Pour boiling water over chopped German's chocolate. Let sit for 1 minute, then whisk until glossy and smooth. Set aside to cool.
  3. In a stand mixer, cream 1 cup butter and 2 cups sugar until light and fluffy. Beat in 4 egg yolks, one at a time, followed by the vanilla and cooled chocolate mixture.
  4. Whisk together sifted flour, baking soda, and salt. Alternately add the dry ingredients and buttermilk to the creamed mixture, beginning and ending with dry ingredients.
  5. In a separate clean bowl, beat 4 egg whites until stiff peaks form. Gently fold the whites into the cake batter to maintain aeration.
  6. Divide batter equally between pans. Bake for 35 minutes or until a tester comes out clean. Cool in pans for 15 minutes before transferring to wire racks.
  7. Prepare frosting: In a heavy-bottomed saucepan, whisk evaporated milk, 1 cup sugar, and 3 egg yolks. Add 0.5 cup butter and cook over medium heat, stirring constantly until thickened and bubbling slightly.
  8. Remove frosting from heat. Stir in vanilla, coconut, and toasted pecans. Cool until spreadable, then frost between layers and on top of the cake. Do not frost the sides.