For the Cake:

• ¼ cup water
• 3 oz German’s sweet chocolate coarsely chopped
• 1 ¼ cups cake flour sifted before measuring (approx. 5.25 oz)
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 2 large eggs separated, at room temperature
• ¾ cup plus 2 tablespoons sugar divided use
• 4 oz unsalted butter softened to room temperature
• ¾ teaspoon vanilla extract
• ½ cup buttermilk at room temperature

For the Icing:

• 6 tablespoons unsalted butter
• ½ cup granulated sugar
• ¼ cup brown sugar lightly packed
• 2 large egg yolks lightly beaten with a fork
• ¾ cup evaporated milk
• ¾ teaspoon vanilla extract
• 1 pinch of salt
• ¾ cup chopped toasted pecans
• 3 ½ oz sweetened shredded coconut by weight

• Begin by preparing the chocolate for the cake batter. In a small saucepan, or a large microwave-safe measuring cup, bring the ¼ cup of water to a boil. Once boiling, remove it immediately from the heat and add the coarsely chopped German’s sweet chocolate. Stir continuously until the chocolate is completely melted and the mixture is smooth and glossy. Set this aside and allow it to cool for approximately 20 minutes; it should be lukewarm, not hot, when incorporated into the batter.
• While the chocolate is cooling, preheat your oven to 350 degrees F (175 degrees C).
• Prepare your cake pans to prevent sticking and ensure easy release. Lightly grease two 8-inch round cake pans. For an extra layer of protection, line the bottoms of the pans with circles of wax paper or parchment paper. Once lined, grease the paper again and lightly dust the entire interior of the pans with flour, tapping out any excess. Proper pan preparation is key for beautiful cake layers.
• In a separate medium bowl, combine the dry ingredients for the cake: the already-sifted cake flour, baking soda, and salt. Whisk these together thoroughly to ensure they are evenly distributed. Sifting the cake flour before measuring is crucial for a light and tender crumb.
• Now, prepare the egg whites. In the clean bowl of a stand mixer fitted with the whisk attachment, whip the room-temperature egg whites until they form soft peaks. Gradually add 2 tablespoons of the measured sugar (from the ¾ cup plus 2 tablespoons portion), continuing to beat until the peaks are almost stiff and glossy. Carefully scrape these whipped egg whites into a separate, clean bowl and set aside. This step incorporates air, making the cake light and airy.
• Using the same mixer bowl (no need to clean it if you just whipped egg whites), switch to the paddle attachment. Cream the softened unsalted butter with the remaining sugar (¾ cup) until the mixture is light, fluffy, and pale in color. This creaming process aerates the butter and sugar, contributing to the cake’s tender texture. Beat in the egg yolks, one at a time, ensuring each is fully incorporated before adding the next. Follow with the vanilla extract, beating well and scraping down the sides of the bowl as needed to ensure everything is mixed evenly. Turn the mixer to its lowest speed and slowly incorporate the cooled melted chocolate mixture. Finally, with the mixer still on its lowest speed or by hand, alternately add the flour mixture and the buttermilk to the batter, beginning and ending with the flour mixture. Mix just until combined, being careful not to overmix, which can lead to a tough cake.
• To lighten the batter, fold about ⅓ cup of the cake batter into the whipped egg whites. This helps to temper the egg whites and make the folding process easier. Then, gently fold the egg white mixture into the main batter, using a spatula to incorporate it without deflating the air. The goal is to keep the batter as light and airy as possible.
• Evenly divide the prepared batter between the two 8-inch cake pans. Bake in the preheated oven for 28-30 minutes. Begin checking for doneness a few minutes early by inserting a toothpick into the center of the cakes; it should come out clean. Once baked, remove the cakes from the oven and let them cool in their pans for about 5 minutes before inverting them onto a wire rack. Carefully peel off the parchment paper from the bottoms and allow the cakes to cool completely on the rack before frosting.
• Now, prepare the luscious coconut-pecan frosting. In a heavy-bottomed saucepan (a 3-quart size works perfectly to prevent overflow), melt the 6 tablespoons of unsalted butter over medium-low heat.
• While the butter melts, whisk together the granulated sugar, brown sugar, and lightly beaten egg yolks in a separate bowl. Once the butter is melted, remove the saucepan from the heat and immediately whisk in the egg yolk mixture, followed by the evaporated milk. Return the saucepan to low to medium-low heat and cook, stirring constantly with a whisk or rubber spatula. This continuous stirring is vital to prevent scorching and ensure the yolks cook properly without scrambling. Continue cooking until the mixture thickens significantly and begins to bubble, usually taking 5 to 10 minutes. For me, it consistently thickens perfectly around the 5-minute mark.
• Once thickened, immediately pour the hot mixture through a fine-mesh strainer into a clean, heatproof bowl. This step ensures a silky-smooth icing, free of any small cooked egg bits. Stir in the vanilla extract and a pinch of salt. To prevent a skin from forming, lay a small piece of parchment paper directly on the surface of the icing, as you would with pudding. Let the icing cool at room temperature for about 40 minutes. After this initial cooling period, stir in the chopped toasted pecans and sweetened shredded coconut. Transfer the bowl to the refrigerator to chill and further thicken. This chilling process is crucial and typically takes a few hours. The icing needs to be firm enough to hold its shape on the cake.
• To assemble your small German Chocolate Cake, ensure both cake layers and the icing are completely cooled. Place one cake layer on your serving plate or cake stand. Generously spoon about half of the prepared coconut-pecan icing over the top, spreading it evenly to the edges. Carefully place the second cake layer on top. Spoon the remaining icing over the second layer, spreading it out to create an appealing, rustic look or gently pushing some over the sides if you prefer a partial drip effect. Slice and serve!