Ingredients:

  • 113g Baker’s German’s Sweet Chocolate, chopped finely
  • 120ml hot coffee
  • 312g all-purpose flour
  • 20g unsweetened cocoa powder
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 227g unsalted butter, softened
  • 400g granulated sugar
  • 4 large eggs, separated
  • 1 tsp vanilla extract
  • 240ml buttermilk, room temperature
  • 240ml evaporated milk
  • 200g granulated sugar (for frosting)
  • 3 large egg yolks (for frosting)
  • 113g unsalted butter (for frosting)
  • 1 tsp vanilla extract (for frosting)
  • 130g sweetened shredded coconut, toasted
  • 115g chopped pecans, toasted

Instructions:

  1. Preheat oven to 180°C. Grease and line three 23cm cake pans with parchment paper.
  2. Bloom the chocolate: Combine chopped sweet chocolate and hot coffee in a small bowl. Stir until glossy and smooth, then set aside to cool.
  3. In a medium bowl, sift together the all-purpose flour, cocoa powder, baking soda, and salt.
  4. In a stand mixer, cream butter and sugar for 5 minutes until pale and fluffy. Beat in the 4 egg yolks one at a time, then incorporate the melted chocolate mixture and vanilla.
  5. Alternately add the flour mixture and buttermilk to the batter, beginning and ending with flour. Mix until just combined.
  6. In a separate clean bowl, whip the 4 egg whites to stiff peaks. Gently fold the egg whites into the batter until no white streaks remain.
  7. Divide batter equally between pans. Bake for 35 minutes or until a toothpick comes out clean. Cool in pans for 15 minutes, then invert onto wire racks.
  8. Prepare frosting: In a heavy-bottomed saucepan, combine evaporated milk, sugar, egg yolks, and butter. Cook over medium heat, stirring constantly, until thickened and coats the back of a spoon (about 12 minutes).
  9. Remove frosting from heat; stir in vanilla, toasted coconut, and chopped pecans. Cool until spreadable.
  10. Assemble the cake by spreading the coconut-pecan frosting between layers and on the top of the cake.