Ingredients:

  • 4 oz German's Sweet Chocolate (baking bar)
  • 1 cup Hot Brewed Coffee or Boiling Water
  • 2 ¼ cups All-Purpose Flour, sifted
  • 1 tsp Baking Soda
  • ½ tsp Fine Sea Salt
  • 1 cup Unsalted Butter, softened (2 sticks)
  • 1 ¾ cups Granulated Sugar
  • 4 Large Eggs, separated
  • ½ cup Buttermilk, room temperature
  • 1 tsp Vanilla Extract (for cake)
  • 4 Large Egg Yolks (reserved from cake batter)
  • 1 cup Evaporated Milk
  • 1 cup Granulated Sugar (for frosting)
  • ½ cup Unsalted Butter (1 stick, cut into pieces)
  • 1 tsp Vanilla Extract (for frosting)
  • 1 ½ cups Sweetened Shredded Coconut
  • 1 cup Chopped Pecans, toasted

Instructions:

  1. Prep the Chocolate Base: Chop the German’s chocolate and place it in a heatproof bowl. Pour the hot coffee or boiling water over the chocolate and stir until fully melted and smooth. Set aside to cool slightly.
  2. Prep Dry Ingredients: Whisk together the sifted flour, baking soda, and salt in a medium bowl.
  3. Cream Butter and Sugar: In the stand mixer bowl, beat the softened butter until light and fluffy (about 2 minutes). Gradually add the granulated sugar and cream thoroughly until the mixture is pale and airy.
  4. Add Yolks and Liquids: Beat in the egg yolks one at a time. Mix in the cooled chocolate mixture and vanilla extract.
  5. Alternate Wet and Dry: On low speed, alternate adding the dry ingredients with the buttermilk, beginning and ending with the dry ingredients. Mix only until just combined; do not overmix.
  6. Whip Meringue (Volume): In a separate clean bowl, beat the 4 reserved egg whites until stiff peaks form.
  7. Fold: Gently fold the whipped egg whites into the cake batter in two additions using a spatula.
  8. Bake: Divide batter evenly between three prepared (greased and floured/parchment-lined) 9-inch tins. Bake at 350°F (175°C) for 30–35 minutes, or until a skewer inserted into the center comes out clean.
  9. Cool: Let the cakes cool in the tins for 10 minutes before inverting them onto a wire rack to cool completely. This cooling step is non-negotiable before frosting (minimum 2 hours).
  10. Prepare Custard Base: For the frosting, in a medium saucepan, combine the egg yolks, evaporated milk, and sugar. Whisk thoroughly. Add the butter pieces.
  11. Cook and Thicken: Cook the mixture over medium-low heat, stirring constantly with a whisk, until the butter melts and the mixture thickens significantly (10–15 minutes). Do not allow it to boil vigorously. Cook until it coats the back of a spoon (approx. 185°F/85°C).
  12. Finish the Filling: Remove from the heat. Stir in the vanilla extract, shredded coconut, and toasted pecans.
  13. Cool Frosting: Transfer the frosting to a clean bowl. Allow it to cool at room temperature until it reaches a thick, spreadable consistency (about 45–60 minutes).
  14. Assembly: Place the first cake layer on a serving platter. Spread one-third of the filling evenly over the top. Stack the second layer, followed by another third of the filling. Top with the final cake layer.
  15. Final Frosting and Set: Spread the remaining filling on top of the cake, leaving the sides traditionally unfrosted. Chill the cake for at least 30 minutes before slicing to allow the filling to fully set.