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German's Chocolate Cake

A decadent triple-layer cake
From: Saveur SERVES 14-16

3 cups sugar
1 ¾ cups unsalted butter, softened
2 ½ tsp. vanilla extract
8 large egg yolks
1 12-oz. can evaporated milk
1 ½ cups roughly chopped pecans
1 7-oz. package sweetened shredded coconut
4 oz. German's Sweet Chocolate, chopped
2 oz. unsweetened chocolate, chopped
2 cups flour
1 tsp. baking soda
¼ tsp. kosher salt
1 cup buttermilk
4 large egg whites

1. Combine 1 ½ cups sugar, ¾ cup butter, 1 ½ tsp. vanilla, 4 egg yolks, and evaporated milk in a 2-qt. pan over medium heat. Bring to a simmer; cook until thick, 12 minutes. Strain through a sieve into a bowl; stir in pecans and coconut; chill frosting until firm.

2. Heat oven to 350° Grease three 9" round cake pans with butter; line bottoms with parchment circles. Grease parchment; set aside. Put chocolates into a small bowl; pour in ½ cup boiling water; let sit for 1 minute. Stir until smooth; set aside. In another bowl, whisk flour, baking soda, and salt; set aside.

3. In a standing mixer, beat 1 ¼ cups sugar and remaining butter until fluffy; add remaining egg yolks one at a time. Add chocolate mixture and remaining vanilla; beat until smooth. On low speed, alternately add flour mixture and buttermilk until just combined; set batter aside.

4. Meanwhile, whip egg whites to soft peaks. Add remaining sugar; whip to stiff peaks. Fold egg whites into batter; divide between pans and smooth batter. Bake until cakes are set, 25–30 minutes. Let cakes cool; frost the top of each cake and assemble, leaving the sides bare.