Name: German Chocolate Cake
Cook time: 30 min
Yield: 12 servings
Cuisine: American
Ingredients: 3 eggs, separated; 1 3/4 cups all-purpose flour; 1 teaspoon baking soda; Pinch of salt; 1 cup buttermilk; 1 good-quality bar dark chocolate; 1/3 cup water; 1/2 cup butter, softened; 1 1/2 cups granulated sugar; 3 egg yolks, for the frosting; 1 cup evaporated milk; 1 cup granulated sugar, for the frosting; 1/2 cup (115g) butter, for the frosting; 1 cup shredded coconut; 1 cup chopped pecans; 1 teaspoon vanilla extract

Method

22 steps

Preheat the oven to 175°C and line two cake pans with parchment paper.
Separate the three eggs.
Sift together the flour, baking soda and salt.
Melt the dark chocolate with the water over a double boiler, then leave it to cool slightly.
Beat the softened butter until creamy.
Gradually add 1 1/2 cups sugar and beat until light.
Add the three cake yolks one at a time, beating well after each addition.
Mix in the cooled melted chocolate.
Add the dry ingredients alternately with the buttermilk, mixing until smooth.
Whip the three egg whites with a pinch of salt until soft peaks form.
Fold the whipped egg whites gently into the chocolate batter.
Divide the batter evenly between the prepared pans.
Bake for about 30 minutes.
Allow the cakes to cool for about 15 minutes before removing them from the pans.
Toast the pecans in a dry frying pan and chop them.
For the frosting, whisk the three egg yolks with the evaporated milk in a saucepan.
Add the frosting sugar and 1/2 cup butter.
Cook over medium heat for about 12 minutes, stirring continuously, until thickened.
Remove from the heat and stir in the coconut, pecans and vanilla.
Allow the frosting to cool until spreadable.
Place one cake layer on a serving plate and spread with frosting.
Top with the second cake layer and spread the remaining frosting over the top.

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Helpful tips

Allow the melted chocolate to cool before adding it to the batter.
Fold the egg whites in gently to retain as much air as possible.
Stir the coconut-pecan frosting continuously while it thickens.
Cool the frosting before assembling the cake.

Storage

Store the cake in a covered container. Refrigerate it if keeping it for more than a short period because the frosting contains eggs and evaporated milk.