Ingredients
For the Cake:
1 package (4 oz) sweet German chocolate, chopped
½ cup boiling water
2 cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
1 cup (2 sticks) unsalted butter, softened
2 cups granulated sugar
4 large eggs, separated
1 teaspoon vanilla extract
1 cup buttermilk
For the Coconut-Pecan Frosting:
1 cup evaporated milk
1 cup granulated sugar
3 large egg yolks, lightly beaten
½ cup unsalted butter
1 teaspoon vanilla extract
1 ⅓ cups sweetened shredded coconut
1 cup chopped pecans
🧁 Instructions
- Make the Cake:
- Preheat oven to 350°F (175°C). Grease and flour 3 (9-inch) round cake pans.
- Melt chocolate in boiling water; let cool.
- In a medium bowl, whisk flour, baking soda, and salt.
- In a large bowl, beat butter and sugar until light and fluffy.
- Add egg yolks one at a time, beating well after each. Stir in melted chocolate and vanilla.
- Add flour mixture alternately with buttermilk, beginning and ending with flour.
- In a separate bowl, beat egg whites until stiff peaks form. Gently fold into batter.
- Pour batter evenly into prepared pans. Bake 25–30 minutes or until a toothpick comes out clean.
- Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
- Make the Frosting:
- In a saucepan, combine evaporated milk, sugar, egg yolks, and butter.
- Cook over medium heat, stirring constantly, until thickened (about 10–12 minutes).
- Remove from heat; stir in vanilla, coconut, and pecans.
- Let cool until spreadable.
- Assemble:
- Place one cake layer on a serving plate. Spread frosting over top.
- Add second layer; frost. Add third layer; frost top and sides if desired.
- Optionally, drizzle melted chocolate or ganache along the edges for extra richness.
🍰 Tips
Chill slightly before slicing for neater pieces.
Store covered at room temperature up to 2 days or in the fridge for up to 5 days.
Would you like me to include a homemade chocolate ganache drizzle recipe like the one on the edge of your photo?