Ingredients
Scale
- For the Chocolate Cake:
- 4 oz German sweet chocolate, chopped
- 1/2 cup water
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, separated (room temperature)
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- For the Coconut Pecan Frosting:
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 large egg yolks
- 1/2 cup unsalted butter
- 1 teaspoon vanilla extract
- 1 1/3 cups sweetened shredded coconut
- 1 cup chopped pecans, toasted
Instructions
- Step 1: Preheat and Prep: Preheat your oven to 350°F (175°C). Grease and flour a 13×9-inch baking pan, or spray it thoroughly with non-stick baking spray. In a small saucepan or microwave-safe bowl, combine the chopped German sweet chocolate and 1/2 cup of water. Heat gently, stirring constantly until the chocolate is completely melted and the mixture is smooth. Set it aside to cool slightly.
- Step 2: Cream the Butter and Sugar: In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer. Beat on medium-high speed for about 3 to 4 minutes until the mixture looks light and fluffy. Add the four egg yolks one at a time, beating well after each addition. Stir in the vanilla extract and the cooled, melted chocolate mixture until well combined.
- Step 3: Combine Dry and Wet Ingredients: In a separate medium bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Start and end with the flour mixture. Mix on low speed just until the ingredients are incorporated. Do not overmix, as this can make the cake tough.
- Step 4: Fold in Egg Whites and Bake: In a clean glass or metal bowl, beat the four egg whites until stiff peaks form. Gently fold about a third of the egg whites into the cake batter to lighten it up. Fold in the remaining egg whites carefully until no white streaks remain. Pour the batter into your prepared pan. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan on a wire rack.
- Step 5: Cook the Coconut Pecan Frosting: While the cake cools, prepare the frosting. In a medium saucepan, combine the evaporated milk, sugar, egg yolks, and butter. Cook over medium heat, stirring constantly, until the mixture thickens and reaches a light golden brown color (about 10 to 12 minutes). Remove from heat and stir in the vanilla, shredded coconut, and toasted pecans. Let the frosting cool until it reaches a spreadable consistency.
- Step 6: Frost and Serve: Once the cake is fully cooled, spread the coconut pecan frosting evenly over the top of the cake. You do not need to frost the sides since it is a sheet cake. Slice into 24 squares and serve at room temperature for the best texture and flavor.
- Cook Time: 1 hour