German Chocolate Cake

Preheat oven to 175°C (350°F), then grease three 9-inch round cake pans and line their bases with parchment paper. Place 113g chopped German’s sweet baking chocolate in a small heatproof bowl, pour 120ml (1/2 cup) boiling water over it, stir until fully smooth, and set aside to cool for 5 minutes. In a large mixing bowl, beat 226g (1 cup) of the softened unsalted butter and 400g (2 cups) of the granulated sugar on medium mixer speed for 3 minutes until pale and fluffy, then beat in the 4 separated egg yolks (from the cake eggs) one at a time (waiting 30 seconds between each addition), followed by 1 tsp of the vanilla extract and the cooled melted chocolate.

In a separate medium bowl, whisk together 240g all-purpose flour, 30g unsweetened cocoa powder, 1 tsp baking soda, and 1/2 tsp fine table salt. Add the dry ingredient mix to the butter-chocolate base in 3 alternating batches with 240ml room-temperature buttermilk, starting and ending with dry ingredients, mixing on low speed only until just combined (do not overmix). In a clean, dry bowl, beat the 4 reserved egg whites (from the cake eggs) on high speed for 2 minutes until stiff, glossy peaks form, then gently fold 1/3 of the egg whites into the batter to lighten it, followed by the remaining 2/3, folding carefully to retain air.

Divide the batter evenly between the three prepared pans, smoothing the tops with an offset spatula. Bake on the middle oven rack at 175°C (350°F) for 28-30 minutes, until a toothpick inserted into the center comes out with 1-2 moist crumbs attached. Remove pans from the oven, let cakes cool in the pans for 10 minutes, then turn out onto wire racks to cool completely to room temperature (about 1 hour) before assembling.

While cakes cool, prepare the frosting base: in a medium heavy-bottomed saucepan over medium-low heat, combine 354ml evaporated milk, the remaining 200g (1 cup) granulated sugar, the 3 frosting egg yolks, and the remaining 113g (1/2 cup) cut-up unsalted butter. Cook, stirring constantly with a wooden spoon, for 10-12 minutes until the mixture thickens to a pudding-like consistency that coats the back of the spoon (it will reach 70°C/160°F on a candy thermometer). Remove the pan from heat immediately.

Stir the remaining 1.5 tsp vanilla extract, 200g sweetened shredded coconut, and 150g toasted chopped pecans into the hot frosting base until fully combined. Pour the frosting into a shallow bowl, and let it cool to room temperature for 30 minutes, stirring occasionally, until it thickens to a spreadable, gooey consistency (do not chill, as it will become too firm to spread easily).

Place one fully cooled cake layer on a cake stand or serving plate. Spread 1/3 of the cooled coconut-pecan frosting evenly over the top of the layer, leaving a 1/4-inch border from the edge. Top with the second cake layer, spread another 1/3 of the frosting over it, then add the final cake layer. Spread the remaining 1/3 of the frosting over the top of the cake (classic German Chocolate Cake does not have frosting on the sides, so leave the dark chocolate sides exposed for an authentic look). Let the cake set for 15 minutes at room temperature before slicing into 12 equal servings.