Ingredients:

  • 4 oz Baker’s German’s Sweet Chocolate bar, broken into pieces
  • 0.5 cup boiling water
  • 1 cup unsalted butter, softened to 65°F
  • 2 cups granulated white sugar
  • 4 large eggs, separated
  • 1 tsp pure vanilla extract
  • 2.5 cups all-purpose flour, sifted
  • 1 tsp baking soda
  • 0.5 tsp fine sea salt
  • 1 cup full-fat buttermilk
  • 1 cup evaporated milk
  • 1 cup granulated sugar
  • 3 large egg yolks, slightly beaten
  • 0.5 cup unsalted butter
  • 1 tsp pure vanilla extract
  • 1.33 cups sweetened shredded coconut
  • 1 cup chopped pecans, toasted

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and flour three 9 inch pans.
  2. Melt the 4 oz German’s Sweet Chocolate pieces in 0.5 cup boiling water. Stir until completely smooth and glossy.
  3. Beat 1 cup softened butter and 2 cups sugar until pale and fluffy. This usually takes 4-5 minutes. Add 4 egg yolks, one at a time. Mix in 1 tsp vanilla and the melted chocolate mixture.
  4. Add the 2.5 cups sifted flour (mixed with 1 tsp baking soda and 0.5 tsp salt) alternately with 1 cup buttermilk. Note: Start and end with the flour to prevent the batter from breaking.
  5. In a clean bowl, beat the 4 egg whites until stiff peaks form. Gently fold them into the batter until no white streaks remain.
  6. Divide equally and bake for 35 minutes until a toothpick comes out clean. Let cool in pans for 15 minutes before moving to racks.
  7. In a saucepan, combine 1 cup evaporated milk, 1 cup sugar, 3 beaten egg yolks, and 0.5 cup butter. Cook over medium heat, stirring constantly, until thick and bubbling.
  8. Remove from heat. Stir in 1 tsp vanilla, 1.33 cups coconut, and 1 cup toasted pecans. Let it cool until it reaches a spreadable consistency. Spread the frosting between the cooled layers and on top.