Ingredients:
For the Cake:
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups natural unsweetened cocoa powder
6 egg yolks
4 eggs, large
1 1/4 cups buttermilk
1/4 cup sour cream
3/4 cup unsalted butter, at room temperature
1 1/4 cups shortening
3 cups granulated sugar
4 1/2 teaspoons vanilla extract
1/4 cup water
For the Coconut-Pecan Frosting:
1 can (12 ounces) evaporated milk
6 egg yolks
1 1/2 cups granulated sugar
3/4 cup salted butter
1 1/2 teaspoons vanilla extract
1 1/2 cups sweetened shredded coconut
1 1/2 cups toasted pecans, chopped
Instructions:
Preheat the oven to 350°F. Grease three 9-inch round cake pans, and line the bottoms with parchment paper.
In a medium bowl, sift together the flour, baking soda, salt, and cocoa powder. Set aside.
In a separate bowl, whisk together the egg yolks, eggs, buttermilk, and sour cream. Set aside.
In a large bowl, cream together the butter, shortening, sugar, and vanilla extract until light and fluffy. Add the egg mixture to the butter mixture, and mix until well combined.
Gradually add the flour mixture to the batter, alternating with the water, until all ingredients are fully incorporated.
Divide the batter evenly among the prepared cake pans, and smooth the tops with a spatula.
Bake the cakes for 25 to 30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
While the cakes are baking, prepare the coconut-pecan frosting. In a medium saucepan, whisk together the evaporated milk, egg yolks, and granulated sugar. Add the butter, and cook over medium heat, stirring constantly, until the mixture thickens and becomes caramel-colored, about 12 to 15 minutes.
Remove the frosting from the heat, and stir in the vanilla extract, coconut, and pecans.
Once the cakes have finished baking, remove them from the oven, and allow them to cool in the pans for 10 minutes. Then, turn the cakes out onto wire racks, and remove the parchment paper. Allow the cakes to cool completely.
To assemble the cake, place one cake layer on a serving platter. Spread a layer of the coconut-pecan frosting on top of the cake, and then place a second cake layer on top. Repeat with another layer of frosting and the final cake layer.
Spread the remaining frosting over the top and sides of the cake. Use a spatula to smooth the frosting, and garnish the top of the cake with additional chopped pecans, if desired.
Refrigerate the cake for at least 1 hour before serving, to allow the frosting to set.
Enjoy your delicious German Chocolate Cake!
