German Chocolate Cake

Steps

1. Preheat oven to 350°F and set racks in the top and bottom third.
2. Chop a 4 oz block of German sweet chocolate and set aside to make ganache.
3. In a large bowl, sift together 2 1/4 cups (270 G) of all-purpose flour, 1 tablespoon of cocoa powder, 1/2 teaspoon of baking powder, 1 teaspoon of baking soda, and 1/2 teaspoon of salt. Whisk until everything is nicely distributed.
4. To make the ganache, melt the chopped chocolate in 1/2 cup of hot water or hot coffee using a microwave (stir first to see how much melts). Set aside to cool slightly.
5. In a stand mixer fitted with a whisk attachment, beat 1 1/4 cups (280 G) of softened unsalted butter on medium-high speed until smooth and creamy (about 30 seconds to 1 minute).
6. Add 350 G (or 1 and 3/4 cups) of granulated sugar to the butter. Beat for 3 to 5 minutes, scraping down the bowl as needed, until light off-white in color.
7. Carefully divide four eggs into two bowls: yolks in one bowl and whites in the other.
8. Add the four egg yolks to the creamed mixture, adding them one at a time. Mix well after each addition.
9. Mix in 1 1/2 teaspoons of vanilla extract and pour in the melted chocolate ganache slowly while mixing on low speed until fully incorporated.
10. In a separate bowl, combine 3/4 cup (or 3rd) of the dry ingredients with half of the buttermilk. Mix well.
11. Add the remaining dry ingredients to the batter, followed by the other half of the buttermilk and the rest of the dry mixture. Fold in gently by hand to avoid overmixing.
12. Set the cake batter aside while preparing the meringue.
13. In a fresh bowl with whisk attachment, beat 4 egg whites on low speed until broken up.
14. Slowly drizzle in 1/4 cup (50 g) of granulated sugar while increasing speed to medium, then high. Continue mixing until glossy and almost stiff peaks form.
15. Carefully fold about a cup of the meringue into the cake batter as a sacrificial dollop to lighten it.
16. Gently fold in the rest of the egg whites until no streaks remain.
17. Transfer the batter into three 8-inch pans, smoothing the top with an offset spatula. It is okay for one layer to be thicker than the others.
18. Bake at 350°F for 30 to 35 minutes, rotating the pans halfway through baking (at the 15-minute mark).
19. While cakes bake, toast 2 cups of pecans in an oven at 350°F for 8 to 10 minutes or in a skillet over medium heat until fragrant. Chop them finely.
20. In a medium saucepan, combine 2 (12 oz) containers of evaporated milk, 3 cups (600 G) of granulated sugar, six egg yolks, and 1 1/2 cups (340 G) of unsalted butter.
21. Place the mixture over medium heat and stir constantly until it thickens. Add a pinch (1/4 teaspoon) of salt.
22. Continue stirring on medium heat for 8 to 12 minutes until the mixture comes to a boil and starts to thicken significantly.
23. Remove from heat, add the toasted pecans, chopped coconut flakes, and 1 teaspoon of vanilla extract. Stir well.
24. Let the frosting sit for at least 30 minutes (up to an hour) until it reaches a spreadable consistency.
25. Once cakes are cooled completely on a wire rack, remove them from their pans.
26. Assemble the cake by placing one layer on a serving plate. Spread a third of the frosting onto the first layer, followed by another third and then top with the remaining frosting.