Classic German Chocolate Cake

Something I found, its not mine but it looks delicious definitely going to give this one a try very soon.

Recipe: Classic German Chocolate Cake

From the Kitchen of Deep South Dish

4 ounces of sweet or semi-sweet baking chocolate
1/2 cup of boiling water
2-1/2 cups of cake flour
1 teaspoon of baking soda
1/2 teaspoon of salt
4 egg whites (reserve yolks)
1 cup of unsalted butter, softened to room temperature
2 cups of sugar
4 egg yolks
1 teaspoon vanilla
1 cup of buttermilk
Chocolate ganache, optional, recipe below
Coconut Pecan Frosing, recipe below
Toasted chopped pecans and chocolate curls, to garnish, optional 

Remove the eggs, butter, and buttermilk from the refrigerator and let it all come to room temperature, about 30 minutes.

Preheat oven to 350 degrees. Cut out rounds of parchment paper by tracing circles using the outside of a 9-inch round cake pan. Butter the cake pans and place parchment rounds into the bottom of each pan. Set aside.

Roughly chop the chocolate and place into a small bowl. Pour the water over the chocolate and stir until melted and smooth; set aside to cool.

Stir together the flour, baking soda, and salt; set aside.

In a mixer bowl, using the whisk attachment, whip the egg whites until stiff but not dry. Transfer the whipped whites to a separate bowl and wipe the mixing bowl clean. In the mixer bowl, using the paddle attachment, cream the butter and the sugar together until fluffy. Add the reserved egg yolks in, dropping them in one at a time and blending each in before adding the next. Turn mixer to low and add the vanilla, and the chocolate.

Begin adding in the flour 1/2 cup at a time, alternating with the buttermilk and until fully incorporated. Remove bowl and fold in the reserved egg whites until blended in. Divide batter evenly between the three pans.

Bake at 350 degrees for 30 to 40 minutes, or until a toothpick inserted into the middle comes out clean. Set pans on cooling racks and let cool in the pans for 10 minutes. Turn the cakes out of the pan and carefully peel off the parchment paper, allowing cakes to fully cool on the cooling racks.

When ready to frost the cake, set bottom layer on a serving plate or cake holder and frost the sides with the ganache, if using. Use one-third of the coconut pecan frosting on the first layer. Continue with the next two layers until all are done, finishing with the last third of the frosting on the very top. Garnish if desired.

Chocolate Ganache

6 ounces of semisweet chocolate
1 cup of heavy whipping cream

Roughly chop the chocolate and place into a medium sized glass bowl. In a small saucepan, heat the cream to scalding and pour over the chopped chocolate. Let stand 5 minutes; stir until well combined and smooth. Set in the refrigerator to allow to cool and thicken, stirring occasionally.

Coconut Pecan Frosting/Filling

1 cup of butter
2 cups of evaporated milk
2 cups of sugar
6 egg yolks
2 teaspoons of vanilla extract
2-2/3 cups of sweetened, flaked coconut
2 cups of chopped pecans

In a double boiler, or using a bowl over a heavy bottomed saucepan filled with water, over medium high heat, melt the butter; stir in the milk, sugar, egg yolks and vanilla. Reserve the egg whites for an omelet or other use. Cook and stir until mixture begins to thicken. Transfer mixture to a large mixing bowl and stir in the coconut and pecans; mix well. Allow mixture to cool, stirring occasionally, until thickened. Can also refrigerate until needed, giving it a stir on occasion.