German Chocolate Cake with Coconut-Pecan Frosting

Ingredients

• CHOCOLATE CAKE
• 3 eggs, separated
• 210 g plain flour
• 1 tsp baking soda
• 1 pinch salt
• 240 ml buttermilk
• 1 bar dark chocolate
• 80 ml water
• 115 g butter, softened
• 300 g granulated sugar
• COCONUT-PECAN FROSTING
• 3 egg yolks
• 240 ml evaporated milk
• 200 g granulated sugar
• 115 g butter
• 80–100 g shredded coconut
• 100–120 g pecans, chopped
• 1 tsp vanilla extract

Method

1. Preheat the oven to 175°C (350°F).
2. Grease and line two cake tins.
3. Separate the eggs.
4. Sift together the flour, baking soda and salt.
5. Melt the dark chocolate with the water over gently simmering water.
6. Leave the melted chocolate to cool slightly.
7. Beat the softened butter until creamy.
8. Gradually add the 300 g sugar and beat until light.
9. Add the three cake yolks one at a time.
10. Mix in the cooled chocolate.
11. Add the flour mixture alternately with the buttermilk.
12. Whisk the egg whites with a pinch of salt until soft peaks form.
13. Fold the egg whites gently into the batter.
14. Divide the batter between the prepared tins.
15. Bake for approximately 30 minutes.
16. Cool the cakes in the tins for 15 minutes.
17. Turn them out and leave to cool completely.
18. Toast the pecans in a dry frying pan.
19. For the frosting, whisk the three egg yolks with the evaporated milk.
20. Add the frosting sugar and butter.
21. Cook over medium heat for approximately 12 minutes, stirring continuously.
22. Remove from the heat.
23. Stir in the coconut, pecans and vanilla.
24. Leave the frosting to cool until spreadable.
25. Place one cake layer on a serving plate.
26. Spread with part of the coconut-pecan frosting.
27. Add the second cake layer.
28. Spread the remaining frosting over the top.