German Chocolate Cake

You’ll Need:

#For the cake: 
•4 Ounces German sweet chocolate, chopped.
•2-1/3 Cups cake flour.
•1 Cup buttermilk.
•2 Cups sugar.
•1 Cup,[2 sticks] unsalted butter.
•2/3 Cup coffee or water.
•2/3 Cup unsweetened cocoa powder.
•4 Large eggs, room temperature, separated.
•1-1/2 Teaspoons baking powder.
•1-1/2 Teaspoons vanilla extract.
•1/2 Teaspoon salt.
#For the frosting:
•1-3/4 Cups flaked coconut,(sweetened or unsweetened).
•1-1/4 Cups evaporated milk.
•1-1/4 Cups sugar.
•1 Cup pecans, chopped.
•3/4 Cup,[1 1/2 sticks] unsalted butter.
•4 Egg yolks, beaten.
•1 Teaspoon vanilla extract.
•1 Pinch salt.

How to Make:

1-Preheat the oven to 350 degrees F, line 2 to 3 round, 8-9 inch cake pans,(depending on how thick you want your cake layers) with wax paper.
2-Grease and flour your lined cake pans and set aside.
3-Set up a double – boiler with a heatproof bowl set over a saucepan of simmering water and melt chocolate until smooth.
4-In a large bowl or mixer, cream together butter and sugar until fluffy and lightened in color. 3 to 4 mins.
5-One at a time, beat in egg yolks [waiting until each is incorporated before adding the next),then add melted chocolate and vanilla extract.]
6-In a separate bowl,  sift together flour, cocoa powder,  baking powder and salt.
7-Alternate between adding the flour mixture and buttermilk and coffee to the batter, beginning and ending with the dry ingredients.
8-Beat egg whites in a small bowl until stiff peaks form.Fold 1/4 egg whites into batter, then fold in remaining egg whites, only until just combined.
9-Pour batter equally into prepped cake pans and place in oven…Bake for 2 to 28 mins, rotating in the middle, or until toothpick inserted in center comes out clean.
10-Remove from oven and let cool 10mins, then transfer to wire racks to finish cooling.
11-For the frosting: combine sugar, evaporated milk, egg yolks, butter and salt in a medium saucepan over low heat and cook, whisking continuously, until mixture is thick and golden.
12-Remove mixture from heat and fold in pecans, coconut and vanilla extract.
13-Let cool until you can spread it thickly on the cake. Frost cake,(leave sides bare), stack in layers and serve at room temperature.

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