German Chocolate Cake Recipe

4 ounces dark bitter chocolate

3/4 cup or 1 1/2 unsalted sticks of butter

1 1/2 cups superfine sugar

3 eggs beaten

1 1/2 cups sefl-rising flour

1 teaspoon baking soda

Pinch of salt

1 cup buttermilk

Filling: 1 1/2 cups evaporated milk

1 1/2 sups superfine sugar

3/4 cup or 1 1/2 sticks unsalted butter

4 egg yolks

2 teaspoons vanilla extract

7 ounces sweetened flaked or dried coconut

1 1/2 chopped pecans

1. Preheat the oven to 350 degree Fahrenheit. Grease and line three 8 inch round cake pans.

2. For the cake, melt the chocolate and butter in a large heat-proof bowl set over a pan of gently simmering water. Stir to melt the chocolate then stir in the sugar. Remove from heat then using a hand-held electric mixer gradually beat the eggs using a low speed.

3. Beat the 1/3 cup of the flour, the baking soda and salt. Add the remaining flour alternatively with the buttermilk. Beat well for 1 minute to produce a smooth batter.

4. Divide the mixture between the prepared pans, dividing it evenly, then smooth the surface. Bake in the oven for 25-30 minutes or until risen and just firm to the touch. Turn out onto a wire rack and leave to cool.

5. For the filling, pour the evaporated milk into saucepan and add the sugar, butter, egg yolks and vanilla extract. Cook over a medium heat for 10-12 minutes stirring continuously. The mixture will thicken and turn golden brown.

6. Remove the pan from the heat, strain the mixture through a strainer then stir in the coconut and pecans. Cool the mixture to room temprature before using it to sandwich together and cover the three sponge cakes. Serve in slices.

7. Enjoy!

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