⅓ cup unsweetened natural cocoa powder
½ tsp baking soda
1 tsp baking powder
1 tsp salt
1 stick unsalted butter room temperature, equal to 1/2 cup
1 ½ cups granulated sugar
3 oz German’s Sweet Chocolate baking bar melted & cooled
2 large eggs
1 cup buttermilk
½ cup hot tap water
Coconut Pecan Frosting
2 large egg yolks
1 Tbsp all-purpose flour
1 cup granulated sugar
½ tsp salt
12 oz can evaporated milk
½ cup unsalted butter equal to 1 stick
1 ½ cup shredded sweetened coconut
⅓ cup chopped pecans
1 tsp vanilla extract
Instructions
Chocolate Cake
Preheat the oven to 350º F. Grease three 8 inch springform pans with butter (butter the sides and bottom) and line each pan with a parchment paper circle for easy cake removal. Set aside.
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