Ingredients
Equipment
Method
- Preheat the oven to 350°F and prepare three 8-inch round cake pans with parchment paper.
- Melt the chopped sweet chocolate into the boiling water until completely smooth, then set aside to cool.
- Whip the four egg whites in a clean bowl until stiff peaks form, setting them aside for later.
- Cream the butter and sugar until pale and fluffy, then beat in the four egg yolks one at a time.
- Blend in the melted chocolate and vanilla extract until fully incorporated into the butter mixture.
- Add the sifted flour, baking soda, and salt alternately with the buttermilk, mixing just until combined.
- Fold the stiff egg whites gently into the batter using a spatula so you do not deflate the air.
- Divide the batter evenly among the pans and bake for 30 to 35 minutes until a toothpick comes out clean.
- Whisk the evaporated milk, sugar, egg yolks, and butter in a saucepan over medium heat until thickened.
- Stir the vanilla, coconut, and pecans into the thickened milk mixture, then let it cool completely to thicken.
- Stack the cooled cake layers, spreading a thick layer of frosting between each one and on top.
Nutrition
Notes
Store covered at room temperature for up to two days, or refrigerate for up to five days. Toast the pecans before adding them to the frosting for the best flavor.