A very moist and sweet light chocolate cake, slathered with a delicious pecan, coconut loaded caramel like to die for frosting!
For the Cake
- 1 package, Baker’s German’s sweet chocolate, 4 ounces
- 1/2 cup boiling water
- 2 sticks real butter
- 2 cups granulated sugar
- 4 egg yolks
- 4 egg whites
- 1 teaspoon real vanilla
- 1 cup buttermilk
- 2 1/2 cups sifted cake flour
- 1/2 teaspoon salt
- 1 teaspoon soda
For the Frosting
- 1 cup evaporated milk
- 1 cup sugar
- 3 egg yolks
- 1 stick real butter
- 1 teaspoon pure vanilla
- 1 1/3 cups flaked sweetened coconut
- 1 cup chopped pecans
- Preheat oven to 350 degrees.
For the Cake
- Prepare three 9″ round cake pans, by lining them with rounds of wax paper. Grease and flour the insides of the pans and the wax paper rounds.
- Place the water in a measuring cup and heat in a microwave until it’s very hot. Break up the chocolate bar and drop into the water. Stir it once or twice with a spoon and set it aside to cool.
- Separate the egg yolks from the egg whites, placing the yolks in a small bowl and the whites in the large mixing bowl of a stand mixer, or use a hand mixer.
- Sift the cake flour into a bowl. Remeasure and place back into a sifter or wire mesh strainer. Add the salt and baking soda and sift again. Set aside.
- Using the whisk attachment, mix the egg whites on high speed for a couple of minutes until they form stiff peaks. Refrigerate until ready to fold into the cake batter.
- Place the butter and sugar together in the bowl of a stand mixer. Using the paddle attachment, cream the butter and sugar together until they are light and creamy. Add the egg yolks, one at a time, and mix until incorporated. Add the melted chocolate and vanilla and mix until they are incorporated.
- Add the buttermilk and dry ingredients alternately, staring with the buttermilk and ending with the dry ingredients. Mix the dry ingredients only until incorporated. Do not over mix.
- Fold in the beaten egg whites. It’s okay if you see specks of egg white in the batter. It’s important to gently fold in the egg whites.
- Spread the batter evenly into the prepared cake pans. Bake until a toothpick inserted into the center of each cake layer, comes out with only a moist crumb on it.
- Transfer the cakes to a counter top. Let set for five minutes. Run a sharp knife around the inside edges of each cake pan. Slightly shake each pan to ensure that the cake is not sticking to the pan. Invert each cake layer onto a wire cooling rack. Peel off the wax paper rounds and let the cake layers cool while making the frosting.
For the Frosting
- Place the milk, sugar, egg yolks, butter and vanilla in a large saucepan. Cook over medium heat while stirring slowly but constantly until the mixture has thickened. This usually takes about 12 minutes. If you double the recipe, it takes about 25 minutes.
- Remove the mixture from the heat and add the coconut and pecans. Mix to combine and frost the cake as desired.
- Store in an airtight container until ready to serve.
- The frosting recipe is meant to frost the top and in between the layers only of the cake. I frost the entire cake, therefore, I double the frosting recipe.
- This cake and frosting hold up well at room temperature. The frosting will not break down as some frostings do after a couple of days.
- Serving Size: 14