Ingredients
Scale
- 1 package (4 oz) sweet baking chocolate, chopped
- 1/2 cup boiling water
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, separated
- 1 teaspoon vanilla extract
- 1 cup buttermilk
Instructions
- Preheat oven to 350°F (175°C) and prepare three 9-inch round cake pans.
- Melt chocolate in boiling water and let it cool.
- Sift together flour, baking soda, and salt in a medium bowl.
- In a large bowl, cream butter and sugar until light and fluffy.
- Add egg yolks one at a time, followed by melted chocolate and vanilla.
- Gradually mix in dry ingredients and buttermilk, starting and ending with flour.
- Fold in beaten egg whites gently.
- Pour batter into prepared pans and bake for 30-35 minutes.
- Cool cakes in pans for 10 minutes then transfer to wire racks.
- Prepare frosting with evaporated milk, sugar, egg yolks, butter, and vanilla, cooking until thickened, then stir in coconut and pecans.
- Assemble cake layers with frosting in between and on top.
Notes
Ensure all ingredients are at room temperature for better mixing.
Avoid overmixing, especially after adding egg whites, to maintain fluffiness.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 450
- Sugar: 36
- Sodium: 200
- Fat: 25
- Saturated Fat: 15
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 52
- Fiber: 2
- Protein: 6
- Cholesterol: 85