Chocolate Cake Layers4 oz (113 g) sweet baking chocolate or semi-sweet chocolate, chopped1/2 cup (120 ml) boiling water2 cups (250 g) all-purpose flour1 tsp baking soda1/2 tsp salt1 cup (225 g) unsalted butter, softened2 cups (400 g) granulated sugar4 large eggs, separated (whites and yolks divided)1 tsp pure vanilla extract1 cup (240 ml) buttermilk, room temperatureCoconut-Pecan Frosting1 cup (240 ml) evaporated milk1 cup (200 g) granulated sugar3 large egg yolks, lightly beaten1/2 cup (115 g) unsalted butter1 tsp pure vanilla extract1 1/3 cups (120 g) sweetened shredded coconut1 cup (100 g) chopped pecans, toastedStep-by-Step InstructionsBake the CakePrep Equipment: Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans; line bases with parchment paper.Melt Chocolate: Stir chopped chocolate into boiling water until fully melted; set aside to cool.Cream Base: Beat butter and sugar in a large bowl until light and fluffy (3–4 minutes). Add egg yolks one at a time, followed by vanilla and the melted chocolate mixture.Combine Batter: Whisk together flour, baking soda, and salt. Alternate adding flour mixture and buttermilk to the creamed base, blending on low speed until combined.Fold Egg Whites: In a clean bowl, whip egg whites to stiff peaks. Gently fold into batter in two batches.Bake: Divide batter evenly between pans. Bake for 30–35 minutes until a toothpick inserted in the center comes out clean. Cool completely on wire racks.Prepare the Frosting & AssembleCook Custard: In a saucepan over medium heat, combine evaporated milk, sugar, egg yolks, and butter. Cook, stirring constantly, until thickened and golden (approx. 10–12 minutes).Finish Frosting: Remove from heat; stir in vanilla, shredded coconut, and toasted pecans. Let cool to a spreadable consistency.Assemble: Spread frosting generously between each cooled cake layer, then cover the top and sides
Delicious German Chocolate Cake with Coconut Pecan Frosting
