Description
A classic moist chocolate layer cake filled and topped with rich coconut pecan frosting, offering a perfect balance of sweetness and texture.
Ingredients
- 1/2 cup boiling water
- 4 ounces German sweet chocolate
- 2 cups granulated sugar
- 1 cup butter, softened
- 4 egg yolks
- 1 teaspoon vanilla extract
- 2 1/2 cups cake flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup buttermilk
- 4 egg whites, beaten stiff
- 1 cup granulated sugar (for frosting)
- 1/2 cup butter (for frosting)
- 1 cup evaporated milk
- 1 teaspoon vanilla (for frosting)
- 3 egg yolks (for frosting)
- 1 1/3 cups flaked coconut
- 1 cup chopped pecans
Instructions
- Preheat oven to 350°F (175°C) and grease baking pans.
- Melt German chocolate in boiling water and let cool.
- Cream butter and sugar until fluffy, then add egg yolks one at a time.
- Mix in melted chocolate and vanilla.
- Combine flour, baking soda, and salt, then add alternately with buttermilk.
- Fold in beaten egg whites gently.
- Divide batter into pans and bake for 35–45 minutes until done.
- Cool cakes completely before frosting.
- For frosting, cook sugar, butter, evaporated milk, vanilla, and egg yolks until thickened.
- Remove from heat, stir in coconut and pecans, and cool to spreadable consistency.
- Spread frosting between layers and on top of cake.
Notes
- Fold egg whites gently to maintain light texture.
- Toast pecans for enhanced flavor.
- Frosting must cool before spreading.
- Refrigerate due to dairy-based frosting.
- Let cake sit at room temperature before serving.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 320mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 110mg
