Uncle Bill's German Chocolate Cake Recipe

How to Make Uncle Bill's German Chocolate Cake

1. Preheat oven to 350°F (175°C).
2. Cake Layers:
3. Sift together 2 cups cake flour, 1 teaspoon baking soda, and ½ teaspoon salt in a medium bowl.
4. Melt 6 ounces of semi-sweet chocolate in a microwave-safe bowl in 30-second intervals, stirring until smooth. Let cool slightly.
5. Line three 9-inch round cake pans with parchment paper.
6. Cream together 1 cup (2 sticks) unsalted butter and 2 cups granulated sugar in a large bowl until light and fluffy.
7. Separate 4 large eggs; set whites aside.
8. Add egg yolks one at a time to the butter mixture, beating well after each addition.
9. Stir in 1 teaspoon vanilla extract into the melted chocolate; then add to the butter mixture and mix until well combined.
10. Gradually add the dry ingredients and 1 cup buttermilk alternately to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined.
11. In a clean bowl, beat egg whites with a pinch of cream of tartar until stiff peaks form.
12. Gently fold the egg whites into the batter using a spatula until just combined.
13. Divide batter evenly among the prepared pans.
14. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
15. Let cool in pans for 10 minutes before inverting onto wire racks to cool completely.
16. Filling:
17. In a medium saucepan, whisk together 1 cup granulated sugar, 1 cup heavy cream, 4 large egg yolks, ½ cup (1 stick) unsalted butter, and 1 teaspoon vanilla extract.
18. Cook over medium heat, stirring constantly, until thickened (about 12 minutes).
19. Remove from heat and stir in 2 cups sweetened shredded coconut and 1 cup chopped pecans.
20. Cool slightly before using.
21. Assembly:
22. Place one cake layer on a serving plate. Spread half of the coconut-pecan filling over the layer.
23. Top with the second cake layer, then spread the remaining filling over the layer. Top with the final layer.
24. Ganache:
25. In a medium saucepan, combine ½ cup heavy cream and 4 ounces semi-sweet chocolate, chopped. Heat over medium heat, stirring constantly, until the chocolate is melted and smooth.
26. Pour ganache over the cake, spreading evenly over the top and sides.
27. Sprinkle with extra chopped pecans.
28. Refrigerate for at least 2 hours to allow the ganache to set before serving.