Ingredients:
For the Cake:
- 1 package (4 oz) sweet baking chocolate
- 1/2 cup boiling water
- 1 cup butter, softened
- 2 cups sugar
- 4 large eggs, separated
- 1 teaspoon vanilla extract
- 2 1/2 cups cake flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
For the Frosting:
- 1 cup evaporated milk
- 1 cup sugar
- 3 egg yolks
- 1/2 cup butter
- 1 teaspoon vanilla extract
- 1 1/3 cups flaked coconut
- 1 cup chopped pecans
Directions:
- Preheat the oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- Melt chocolate in boiling water, stirring until smooth. Let it cool.
- In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolks, one at a time. Stir in the cooled chocolate and vanilla extract.
- In a separate bowl, sift together cake flour, baking soda, and salt. Add flour mixture to the creamed mixture alternately with buttermilk, beginning and ending with flour mixture. Beat just until combined.
- In another bowl, beat egg whites until stiff peaks form. Gently fold into the batter.
- Pour batter evenly into prepared pans. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Cool in pans for 10 minutes before removing to wire racks to cool completely.
- For the frosting, in a medium saucepan, combine evaporated milk, sugar, egg yolks, butter, and vanilla extract. Cook over medium heat, stirring constantly until thickened, about 12 minutes. Remove from heat and stir in coconut and pecans. Let cool.
- Spread frosting between layers and over the top of the cake.
Prep Time: 30 minutes | Cooking Time: 35 minutes | Total Time: 1 hour 5 minutes
Kcal: 550 kcal per serving | Servings: 12 servings