Ingredients:

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

Instructions:

  1. Preheat oven to 180°C (350°F). Line three 9-inch round cake pans with parchment paper and grease the sides.
  2. In a small heat-proof bowl, combine the German's Sweet Chocolate and boiling water. Stir until melted and smooth, then set aside to cool.
  3. In a large bowl, cream together 1 cup softened butter and 2 cups sugar until light and fluffy. Beat in the 4 egg yolks one at a time, followed by the melted chocolate mixture and 1 teaspoon vanilla.
  4. Sift together flour, baking soda, and salt. Add to the creamed mixture alternately with buttermilk, beating after each addition until the batter is smooth.
  5. In a separate clean bowl, beat the 4 egg whites until stiff peaks form. Gently fold the egg whites into the cake batter until no white streaks remain.
  6. Divide batter evenly between the prepared pans. Bake for 35 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 15 minutes, then invert onto wire racks to cool completely.
  7. Prepare the frosting: In a saucepan, combine evaporated milk, 1 cup sugar, 3 egg yolks, and 0.5 cup cubed butter. Cook over medium heat, stirring constantly, until thickened (about 12 minutes).
  8. Remove frosting from heat. Stir in the coconut, pecans, and 1 teaspoon vanilla. Cool until thick enough to spread, then frost between layers and on top of the cake.