German Chocolate Cake

Ingredients

• 4 ounces sweet baking chocolate, chopped
• 1/2 cup boiling water
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs, separated
• 1 teaspoon vanilla extract
• 2 1/2 cups cake flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup whole buttermilk
• 1 cup evaporated milk
• 1 cup granulated sugar
• 3 large egg yolks
• 1/2 cup unsalted butter
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 1/3 cups sweetened shredded coconut
• 1 1/4 cups chopped toasted pecans

Before you cook

• Butter three 9-inch round cake pans and line the bottoms with parchment.
• Separate the four eggs, putting the whites in a clean grease-free bowl.
• Chop the sweet chocolate and toast and chop the pecans.
• Bring the half cup of water to a boil.

Steps

1. Pour the boiling water over the chopped chocolate and stir until melted and smooth, then let it cool.
2. Heat the oven to 350 degrees Fahrenheit.
3. Beat the cup of butter with the two cups of sugar until very light, about 4 minutes.
4. Beat in the four egg yolks one at a time.
5. Mix in the cooled chocolate and the vanilla.
6. Whisk the cake flour, baking soda, and salt together in a separate bowl.
7. Add the flour mixture in three parts, alternating with the buttermilk, mixing on low and beginning and ending with flour.
8. Beat the four egg whites in the clean bowl until they hold soft peaks.
9. Fold the whites into the batter in three additions, keeping as much air as you can.
10. Divide the batter among the three pans and bake for 26 to 30 minutes, until a toothpick comes out clean.
11. Cool the cakes in the pans for 15 minutes, then turn them out onto racks to cool completely.
12. Whisk the evaporated milk, the cup of sugar, the three egg yolks, the half cup of butter, and the salt together in a heavy saucepan.
13. Cook over medium heat, stirring constantly, for 10 to 12 minutes, until the mixture thickens enough to coat the back of a spoon.
14. Take the pan off the heat and stir in the vanilla, coconut, and pecans.
15. Let the frosting stand at room temperature for 40 minutes, stirring now and then, until it is thick and spreadable.
16. Set one cake layer on a plate and spread a third of the frosting over it, right to the edge.
17. Stack the second layer and frost it the same way, then the third.
18. Leave the sides of the cake bare, as the original recipe does, and serve.