Ingredients:

  • 4 oz Baker’s German’s Sweet Chocolate, chopped
  • 1 cup Boiling Water
  • 2 ½ cups All-Purpose Flour, sifted
  • 2 cups Granulated Sugar (Cake)
  • 1 tsp Baking Soda
  • 1 tsp Fine sea salt (Cake)
  • 1 cup Unsalted Butter, softened (2 sticks)
  • 4 Large Eggs, separated (Yolks and Whites)
  • 1 cup Buttermilk
  • 1 tsp Vanilla Extract (Cake)
  • 1 cup Evaporated Milk
  • 1 cup Granulated Sugar (Frosting)
  • 3 Large Egg Yolks (reserved from cake batter)
  • 8 tbsp Unsalted Butter, cut into pieces (1 stick)
  • 1 tsp Vanilla Extract (Frosting)
  • ½ tsp Salt (Frosting)
  • 1 ½ cups Sweetened Shredded Coconut
  • 1 cup Pecans, coarsely chopped and toasted

Instructions:

  1. Prepare the Mise en Place: Preheat oven to 350°F (175°C). Grease and flour the three 9-inch cake pans. Line the bottoms with parchment paper circles.
  2. Melt the Chocolate: Combine the chopped sweet chocolate and boiling water in a bowl. Whisk until smooth and set aside to cool slightly.
  3. Cream Butter and Sugar: In a large bowl, cream the softened butter and 2 cups of sugar until light and fluffy—about 5 minutes.
  4. Add Yolks and Mix-ins: Beat in the four egg yolks (reserving the whites), one at a time. Add the 1 tsp vanilla extract.
  5. Combine Dry Ingredients: Whisk together the flour, baking soda, and 1 tsp salt in a separate bowl.
  6. Alternate Wet and Dry: Add the dry mixture to the butter mixture alternately with the buttermilk, beginning and ending with the flour. Mix until just combined.
  7. Finish Batter: Gently fold in the cooled chocolate mixture.
  8. Whip Egg Whites: Beat the 4 reserved egg whites in a clean, grease-free bowl until stiff peaks form.
  9. Fold and Divide: Gently fold the stiff egg whites into the cake batter until no white streaks remain. Divide the batter evenly among the three prepared pans.
  10. Bake: Bake for 30–35 minutes, or until a wooden skewer inserted into the centre comes out clean.
  11. Cooling: Cool the cakes in the pans on a rack for 10 minutes. Then, invert them onto the rack, remove the parchment, and cool completely (at least 1 hour). Do not rush this step!
  12. Toast Pecans: Lightly toast the chopped pecans in a dry skillet until fragrant (about 5 minutes). Set aside.
  13. Create the Base: In a heavy-bottomed saucepan, whisk together the evaporated milk, 1 cup of sugar, 3 reserved egg yolks, butter pieces, 1 tsp vanilla, and ½ tsp salt.
  14. Cook the Custard: Cook over medium-low heat, stirring constantly, until the mixture thickens significantly and reaches 200°F (93°C). Do not let it boil vigorously. It should coat the back of a spoon thickly.
  15. Chill Slightly: Remove the custard base from the heat and allow it to cool for about 15 minutes, stirring occasionally.
  16. Finish the Frosting: Once cooled slightly, stir in the shredded coconut and toasted pecans. The mixture will still be pourable.
  17. Level Layers (Optional): If needed, use a serrated knife to level the top of each cake layer.
  18. Layering: Place the first cake layer on a serving platter. Spread one-third of the frosting evenly over the layer, going right to the edge. Repeat with the second and third layers.
  19. Setting: Refrigerate the assembled cake for at least 1 hour to allow the frosting to set and firm up completely before slicing.