Ingredients
For the Cake:
4 oz German’s Sweet Chocolate, chopped
1/2 cup water
2 1/2 cups all-purpose flour
1 tsp baking soda
1/4 tsp salt
3/4 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs, separated
1 tsp vanilla extract
1 cup buttermilk, room temperature
For the Coconut-Pecan Frosting:
1 cup evaporated milk
1 cup granulated sugar
3 large egg yolks
1/2 cup unsalted butter
1 tsp vanilla extract
1 1/2 cups shredded coconut
1 cup chopped pecans
Optional Chocolate Glaze (for topping, if desired):
1/2 cup semi-sweet chocolate chips
2 tbsp heavy cream
Instructions & Methods
1. Prep the Cake:
Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans (or two if you prefer thicker layers).
Melt the German’s Sweet Chocolate with water over low heat or in a microwave; let it cool slightly.
In a medium bowl, whisk together flour, baking soda, and salt.
2. Cream & Combine:
In a large bowl, cream butter and sugar until light and fluffy.
Beat in egg yolks one at a time, then stir in the melted chocolate and vanilla.
Gradually add dry ingredients, alternating with buttermilk, beginning and ending with dry ingredients. Mix until just combined.
3. Whip Egg Whites:
Beat egg whites in a clean bowl until stiff peaks form.
Gently fold into the cake batter, preserving as much air as possible for a light, tender crumb.
4. Bake the Cake:
Divide batter evenly among prepared pans.
Bake 25–30 minutes or until a toothpick inserted comes out clean.
Cool in pans 10 minutes, then remove to wire racks to cool completely.
Coconut-Pecan Frosting:
In a saucepan over medium heat, combine evaporated milk, sugar, egg yolks, and butter.
Stir constantly until thickened (about 10 minutes). Do not boil.
Remove from heat; stir in vanilla, coconut, and pecans.
Let cool to room temperature before spreading.
Assembly (Formation):
