German Chocolate Cake

Directions

• Making the cake:
• Preheat the oven to 350° Fahrenheit.
• Lightly butter and flour 2-inch-deep round baking pans, as well as line the bottoms with parchment paper.
• Sift the flour, cocoa powder, and baking soda into a medium-sized bowl.
• Add kosher salt.
• Melt the chopped chocolate in a glass or ceramic bowl set over a pot of simmering water. Make sure the water doesn’t touch the bowl.
• Add hot coffee or water and gently stir until smooth.
• In a bowl on your stand (a very clean bowl is necessary, as any trace of grease will prevent the eggs from whipping properly) mixer, beat the egg whites at high speed.
• Drizzle 1/4 cup sugar slowly. It is very important to add this sugar gradually. Many recipes encourage whipping until stiff peaks, which should not be done here as it will be hard to incorporate that into the cake batter. As such, beat only until soft, almost stiff, peaks form.
• Transfer the egg whites to another medium bowl.
• Add the butter to the bowl that you just used to whip your egg whites; you do not need to wash it. Beat the butter until smooth and creamy.
• Add 1 3/4 cups of sugar and continue beating until the mixture is fluffy; it should take about five minutes. Scrape down the sides of the bowl as needed.
• Add the egg yolks, one at a time, on medium-low speed, mixing well after each addition.
• Add the vanilla extract, still on medium-low speed, and beat to combine. Stop your mixer and scrape the sides, then add the melted chocolate and beat on low until incorporated.
• Add the flour mixture and buttermilk in three additions, beginning and ending with the flour mixture. Only mix on medium-low until the ingredients are combined. Do not over-mix!
• Add about 1/3 of your whipped egg whites to the batter and gently mix it in with a whisk or the whisk attachment of your mixer to lighten the batter. Then fold the remaining egg whites into the batter with a spatula.
• Divide the batter evenly among the two prepared pans and gently smooth the tops with an offset spatula.
• Bake for 34-39 minutes (to 37 minutes for me), or until a toothpick inserted into the center comes out clean. And the tops spring back when lightly pressed. Do not overbake.
• Remove from the oven and set aside to cool on a wire rack.
• Run a butter knife around the edges of the cake and invert it onto a parchment-lined wire rack to cool completely before frosting.
• Preparing the Frosting:
• Make the frosting right away! No need to wait, as the frosting will need more time to cool than the cake that you just baked.
• Place your pecans on a baking sheet and bake for about 7 to 8 minutes in the oven that is already preheated to 350° Fahrenheit. Allow cooling completely after removing from the oven.
• In a medium saucepan, combine white sugar, brown sugar, evaporated milk, egg yolks, butter slices, and salt.
• Cook over medium heat, stirring constantly, and when the mixture begins to boil and thicken, cook for about 30 seconds, stirring vigorously, and then remove from the heat. Do not allow this mixture to boil, or it will scramble your eggs. Under no circumstances should you walk away from this mixture or stop stirring, or your eggs will scramble and the mixture will never thicken.
• Stir in the chopped pecans, coconut, and vanilla extract. Let cool in the fridge for at least two hours, until firm or spreadable.
• Assembling the cake:
• Place one layer of cake on your platter or cake stand.
• Cover with half of the frosting.
• Place the second layer of cake on top and cover it with the remaining frosting.
• Garnish with whole pecans or other garnishes if desired, such as chocolate buttercream.