Ingredients:

  • 4 oz Baker's Sweet Chocolate, broken into pieces
  • 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 full-fat buttermilk
  • 1 cup evaporated milk
  • 1 cup granulated sugar (for frosting)
  • 3 large egg yolks, slightly beaten
  • 0.5 cup unsalted butter, cubed
  • 1 tsp vanilla extract (for frosting)
  • 1.33 cups sweetened shredded coconut, toasted
  • 1 cup chopped pecans, toasted

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease and flour three 9 inch round cake pans and line the bottoms with parchment paper. Note: Parchment is vital for easy removal.
  2. Melt the sweet chocolate in 0.5 cup boiling water. Stir until smooth and set it aside to cool slightly.
  3. In your stand mixer, cream 1 cup softened butter and 2 cups granulated sugar until light, pale, and fluffy. This usually takes 3–4 minutes.
  4. Beat in the 4 egg yolks, one at a time, followed by the melted chocolate and 1 tsp vanilla extract.
  5. Sift together the flour, baking soda, and salt. Alternately add the flour mixture and buttermilk to the butter mixture, beating on low speed until just combined.
  6. In a separate clean bowl, beat the 4 egg whites until stiff peaks form. They should stand straight up when you lift the whisk.
  7. Gently fold the whites into the batter with a silicone spatula. Stop as soon as no white streaks remain.
  8. Divide batter evenly between the prepared pans. Bake for 30–35 minutes until a toothpick comes out clean.
  9. For the frosting: In a heavy saucepan, combine evaporated milk, 1 cup sugar, 3 yolks, and 0.5 cup cubed butter. Cook over medium heat, stirring constantly, until it reaches a thick, lava like consistency (about 12 minutes).
  10. Remove from heat and stir in vanilla, toasted coconut, and toasted pecans. Let it cool until it's thick enough to spread without running. > Chef's Tip: If your frosting seems too thin even after 12 minutes, keep cooking. The lava like stage is when the spoon leaves a clear trail on the bottom of the pan for a split second. Traditional German Chocolate Cake FailProof CoconutPecan Filling — Unlock the secret to a rich moist Traditional German Chocolate Cake Recipe Fr...Classic Homemade German Chocolate Cake Recipe with Custard Filling — The ultimate German Chocolate Cake recipe Master the gooey coconutpecan custa...Classic Marmorkuchen Backen macht glücklich My Easy Swirl — Bake a classic Marmorkuchen Backen macht glücklich This vanilla chocolate swi... $img_2$