German Chocolate Cake with Coconut-Macadamia Frosting

Serves 12 Source: BA 3/94

Macadamia nuts add crunch to this rich American childhood favorite.  Frost with Coconut-Macadamia Nut Frosting, below.

½ cup water 4 fl ounces 125 ml 4 oz sweet baking chocolate, chopped (plain)     115 grams 2 cups all purpose flour  (plain) 10 ounces   285 grams 1  tsp   baking soda     5 ml ¼ tsp salt     1.2 ml 2 cups sugar(caster) 14 ounces   370 grams 1  cup   unsalted butter, room temperature 8 ounces 225 grams 4  large eggs, separated         1 tsp vanilla extract     5 ml 1 cup buttermilk 8 fl ounces 250 ml 1 pinch cream of tartar

Preheat oven to 350°'F [175°C].
Butter three 9-inch [23 cm] diameter round cake pans with 1 ½-inch [4 cm] high sides.
Line bottoms with parchment or waxed paper.  Butter the parchment.

Bring ½ cup [125 ml] water to simmer in heavy small saucepan.  Remove from heat.
Add chocolate and stir until melted and smooth.
Combine flour, baking soda and salt in medium bowl.
Using electric  mixer, beat sugar and butter in large bowl until light and fluffy.
Add egg yolks 1 at a time, beating well after each addition.
Add chocolate mixture and vanilla and mix until blended.
Add dry ingredients alternately with buttermilk, beginning and ending with dry ingredients and beating well after each addition.

Using clean dry beaters, beat egg whites and cream of tartar in large bowl until stiff but not dry.
Fold whites into cake batter in 2 additions.  Divide batter among prepared pans.
Bake cakes until tester inserted into  center comes out clean, about 35 minutes.
Cool cakes in pans on racks 15 minutes.
Turn out cakes onto racks. Remove parchment; cool completely.
(Can be prepared 1 day ahead. Cover tightly with foil and store at room temperature.)

Coconut-Macadamia Nut Frosting

1½ cups golden brown sugar, firmly packed 12 ounces 340 grams 1 cup whipping cream 8 fl ounces 250 ml ¼  cup  milk  2 fl ounces  63 ml 4 large egg yolks, beaten to blend     5 ml 1 tsp vanilla extract                                          2  cups sweetened flaked coconut, lightly toasted 7 ounces 200 grams 1 cup macadamia nuts, coarsely chopped and lightly toasted    5 ounces  145 grams

Combine first 5 ingredients in heavy medium saucepan and whisk until blended.
Stir constantly over medium heat until mixture thickens, coats the spoon and is the consistency of caramel sauce, about 10 minutes; do not boil. Remove from heat. Stir in coconut and macadamia nuts.
Let stand at room temperature until cool and spreadable, about 1½ hours (frosting will be very sticky but will set up on cake).
Place 1 cake layer on platter. Spread ½ cup [125 ml] of frosting evenly over the top.
Top with second cake layer; spread ½ cup [125 ml] of frosting over top. Top with remaining cake layer.
Spread remaining frosting evenly over top and sides of cake.
(Can be prepared 4 hours ahead. Let stand at room temperature. If you are making this more than 4 hours ahead, refrigerate the cake, but remove it from the refrigerator several hours before serving to allow it to come to room temperature.)

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