Description
A rich and decadent layered chocolate cake topped with a signature coconut-pecan frosting.
Ingredients
Scale
For the Crust:
- 1 (4 ounce) package German sweet chocolate, chopped
- 1/2 cup boiling water
- 1 cup butter, softened
- 2 cups white sugar
- 4 large egg yolks
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 4 large egg whites
- 1 cup evaporated milk
- 1 cup white sugar
- 3 large egg yolks
- 1/2 cup butter
- 1 teaspoon vanilla extract
- 1 1/3 cups sweetened flaked coconut
- 1 cup chopped pecans
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans. Melt the chocolate in the boiling water; set aside to cool.
- Cream 1 cup butter and 2 cups sugar until light and fluffy. Beat in 4 egg yolks one at a time, then stir in 1 teaspoon vanilla. Blend in the melted chocolate. Combine flour, baking soda, and salt; add to the creamed mixture alternately with the buttermilk, beating well after each addition.
- In a separate bowl, beat egg whites until stiff peaks form. Fold into the batter. Divide evenly into the prepared pans. Bake for 30 minutes, or until a toothpick inserted in the center comes out clean. Let cool in pans for 10 minutes, then invert onto a wire rack to cool completely.
- For the frosting, combine evaporated milk, 1 cup sugar, 3 egg yolks, 1/2 cup butter, and 1 teaspoon vanilla in a saucepan. Cook over medium heat, stirring constantly, until thickened, about 12 minutes. Remove from heat and stir in coconut and pecans. Let cool to room temperature before frosting the cake.
Notes
You can customize the seasonings to taste.