German Chocolate Cake

Instructions

For cake:
1. In a large bowl add 1½ cup of sugar, 4 egg yolks, 16 tbsp of butter, 2 tsp vanilla extract, and buttermilk. Beat until the ingredients are nice and creamy.
2. In a separate bowl, add the cake flour, salt, baking soda, and baking powder. Stir the ingredients together, until well incorporated.
3. Gradually add the dry ingredients in with the wet, while using a handheld mixer. Once the cake batter is nice and creamy, set the bowl to the side.
4. Place 2 oz of semi-sweet chocolate, and 2 oz of unsweetened chocolate into a bowl, then pour ⅓ cup of hot coffee over the chocolate. Let it stand for a couple minutes, then mix until everything is nice and creamy, and let it cool down until Luke warm.
5. Once the chocolate cools down, add it into the cake batter, and mix it in thoroughly.
Next, grab the bowl of egg whites, and use a handheld mixer to beat/mix them until they are nice and fluffy.
6. Add the fluffy egg whites to the cake batter, and fold it in until everything in the batter is well combined.
7. Take two 9' cake pans. Spray each pan with baking spray, then pour the cake batter into the pan.
8. Bake the cakes on 350 F, for 25-30 minutes each.
9. Remove from the oven, and place the cake on a cooling rack.

For Coconut Walnut Frosting:
1. Place 3 eggs yolks, 1½ cup cream, 1 tsp salt, 1 cup sugar, and 6 tbsp butter into a pan. Mix everything until well combined, and cook over medium heat for 10 minutes.
2. In a separate pan, toast the coconut, then the walnuts for about 3-5 minutes over medium heat.
3. Once the custard has cooked for about 10 minute, add in the coconut and walnuts. Fold in the ingredients until everything is well combined, then cook for another 5 minutes, and remove from the heat.
4. Let the frosting cool down completely.

For Chocolate Ganache:
1. Place 8 oz of semi chocolate, and 3 tbsp of softened butter into a bowl.
2. Place 1 cup cream into a small pot, and bring it to a boil.
3. Once the cream starts to boil, remove it from the stovetop, then pour it over the chocolate and butter.
4. Mix the chocolate mixture until everything is nice and smooth, and beat for about 5 mins.
5. Cover, and place the bowl in the freezer for about 10 minutes.

For Assembling the Cake:
1. Place one of the cakes on the bottom.
Take half of the coconut walnut frosting, and layer it on top of the cake.
2. Place the second cake on top of the frosting, then layer the remaining frosting on top.
3. Apply the Ganache to the sides of the cake. Smooth it out as much as possible.

Let the cake sit for about an hour before you serve.