Ingredients
- 2 2/3 cups cake flour*
- 1 teaspoon baking soda
- 1/2 cup water
- 6 ounces bittersweet chocolate
- 1 cup (2 sticks) unsalted butter, soft
- 1/2 teaspoon salt
- 2 teaspoon vanilla extract
- 2 cups Imperial Sugar Extra Fine Granulated Sugar
- 4 eggs separated (4 yolks + 4 egg whites, free of egg yolk traces)
- 1 cup buttermilk
German Chocolate Icing
- 2 cups evaporated milk
- 2 cups Imperial Sugar Extra Fine Granulated Sugar
- 1 cup (2 sticks) unsalted butter
- 1 tablespoon vanilla extract
- 6 egg yolks
- 1/4 teaspoon salt
- 3 cups flaked coconut (toasted if desired)
- 1 3/4 cups pecans
*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
Directions
- Preheat oven to 350°F.
- Butter and flour three 9 inch cake pans. For easy removal, place cut circles of parchment paper on bottom of pan and treat with butter and flour. Set aside.
- Sift together flour and baking soda and set aside.
- Bring water to a boil and remove from heat. Add chocolate (if in large piece chop into chip size pieces first) and whisk until smooth. Set aside.
- In a bowl beat soft butter, salt, vanilla extract, and sugar until light and fluffy.
- Add egg yolks one at a time waiting for previously added amount to be fully incorporated.
- Alternately add flour and buttermilk in 3 increments, staring with flour.
- In a separate bowl whip egg whites to firm peaks, gently fold egg whites in 3 increments into batter. Fold until egg whites are just incorporated. Do not overmix to avoid a runny batter.
- Divide batter evenly between pans and place in oven and bake until an inserted toothpick comes out clean.
- Allow cakes to cool for 5 minutes and then turn upside down onto paper towels or parchment lined cookie sheets. Allow to cool.
- If toasted coconut is desired for icing spread coconut onto a cookie sheet and place in oven. Toss frequently with a fork and allow to turn light golden.
- For icing: Combine evaporated milk, sugar, butter, vanilla extract, egg yolks and salt in a saucepan. Stir constantly over medium heat using a heat resistant spatula or a wire whisk until thickened. This will take about 30 minutes and consistency should be slightly thinner than room temperature ketchup.
- Add coconut and pecans and stir to combine. Allow to cool in a refrigerator or chill on an ice bath if needed immediately.
- Place a cake layer on a serving platter and spread part of icing on the layer.
- Place second layer on the first and cover with more icing. Repeat with remaining layer and frost sides and top.
Imperial Sugar Insight
The frosting can be made several days in advance and be kept in the refrigerator. For best results allow the cakes to completely cool before applying the frosting.