Ingredients
For the cake:
- 4 oz German’s sweet chocolate (or semi-sweet), chopped
- 1/2 cup boiling water
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, separated
- 1 tsp vanilla extract
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup buttermilk
For the coconut-pecan frosting:
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 large egg yolks
- 1/2 cup unsalted butter
- 1 tsp vanilla extract
- 1 1/3 cups sweetened shredded coconut
- 1 cup chopped pecans
Optional chocolate frosting (for sides):
- 1/2 cup butter
- 2/3 cup cocoa powder
- 3 cups powdered sugar
- 1/3 cup milk
- 1 tsp vanilla
🔥 Instructions
1. Melt the chocolate
Pour boiling water over the chopped chocolate. Stir until smooth and let cool.
2. Make the batter
- Cream butter and sugar until light and fluffy
- Beat in egg yolks one at a time
- Mix in melted chocolate and vanilla
In a separate bowl:
- Combine flour, baking soda, and salt
Add dry ingredients alternately with buttermilk to the batter.
3. Whip egg whites
Beat egg whites until stiff peaks form, then gently fold into batter.
4. Bake
- Divide into three greased 9-inch round pans
- Bake at 350°F (175°C) for 25–30 minutes
- Cool completely before frosting
🥥 Coconut-Pecan Frosting
- In a saucepan, whisk evaporated milk, sugar, egg yolks, and butter
- Cook over medium heat, stirring constantly until thick (about 10–12 minutes)
- Remove from heat, stir in vanilla, coconut, and pecans
- Let cool until spreadable
🎂 Assemble
- Layer cake with generous frosting between each layer
- Spread remaining frosting on top (traditionally, sides are left bare or lightly frosted)
- Optional: frost sides with chocolate frosting for a more finished look
💡 Old-School Tips
- Use real buttermilk for that signature tang and tenderness
- Don’t skip whipping the egg whites—it gives the cake its light texture
- Let frosting cool properly or it will slide off