Directions
Heat the oven to 350°F (175°C) and prepare three 9-inch round pans by greasing and flouring them.
Mix 2 1/2 cups of cake flour, 1 teaspoon of baking soda, and 1/2 teaspoon of salt together and leave it aside.
In a small pot, warm up 1/2 cup of water and 4 ounces of German sweet chocolate until it melts. Take it off the heat and allow it to cool down.
In a big bowl, mix 1 cup of soft butter and 2 cups of white sugar until it becomes light and fluffy.
Mix the 4 egg yolks one by one, then add the melted chocolate mixture and 1 teaspoon of vanilla extract.
Mix the flour mixture with 1 cup of buttermilk, alternating between the two, and mix until just combined.
In another big glass or metal bowl, whisk 4 egg whites until they form stiff peaks.
Mix one-third of the beaten egg whites into the batter, then gently mix in the rest until well combined.
Divide the batter equally into the three 9-inch pans.
Put the cake in the oven that has been heated beforehand and bake for 30 minutes, or until a toothpick inserted in the middle comes out clean.
Let it cool for 10 minutes in the pan, then place it on a wire rack.
For the stuffing:
In a pot, mix together 1 cup of sugar, 1 cup of evaporated milk, 1/2 cup of butter, and 3 egg yolks that have been beaten.
Cook slowly while stirring continuously until it thickens.
Take the mixture off the heat and mix in 1 1/3 cups of shredded coconut, 1 cup of chopped pecans, and 1 teaspoon of vanilla extract.
Let it cool until it thickens enough to be spread.
Put the filling between the cake layers and on top of the cake.
In a small pot, melt 1/2 teaspoon of fat and 1 piece of dark chocolate. Mix until there are no lumps, then pour the mixture over the edges of the cake.
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