German chocolate cake

Set the oven to 350 with racks in the top and bottom third.

Chop a four ounce block of German sweet chocolate and set it aside.

Sift 270 grams of all-purpose flour, one tablespoon cocoa powder, half a teaspoon baking powder, one teaspoon baking soda and half a teaspoon salt into a large bowl and whisk well.

Melt the chopped chocolate in half a cup of hot coffee, or hot water, giving it a stir first and then microwaving about 20 seconds; set aside to cool.

Beat 280 grams of softened unsalted butter in a stand mixer with the whisk attachment on medium until smooth and creamy, about 30 seconds to a minute.

Add 350 grams of granulated sugar and beat three to five minutes until light and fluffy and the colour changes to off-white, scraping the bowl at least once.

Separate four eggs and add the yolks to the batter one at a time, scraping down the bowl.

Add one and a half teaspoons of vanilla and pour in the cooled melted chocolate slowly while mixing on low, then scrape and mix until one colour.

On the lowest speed, sprinkle in a third of the dry mixture, then half the buttermilk, more dry, the other half cup of buttermilk and the remaining dry mixture.

Fold in the last streaks of flour by hand so nothing is overmixed.

In a fresh bowl, whip the egg whites on low to break them up, increase to medium then high, slowly drizzle in 50 grams of granulated sugar and whip to glossy, almost stiff peaks.

Fold about a cup of the egg whites into the batter as a sacrificial dollop, then fold in the rest gently until the streaks disappear.

Divide between three eight-inch pans and smooth with an offset spatula.

Bake at 350 for 30 to 35 minutes, until the cake springs back in the centre or a skewer comes out clean, rotating the pans at the 15 minute mark.

Toast the pecans on a baking sheet at 350 for eight to 10 minutes, mixing halfway, or in a skillet over medium heat, then chop them fairly fine.

Into a medium to large pot add two 12 ounce containers of evaporated milk, three cups of granulated sugar, six egg yolks, one and a half cups of unsalted butter and a quarter teaspoon of salt.

Stir constantly over medium heat eight to 12 minutes until it comes to a boil and starts to thicken, then take it off the heat.

Stir in the chopped pecans, three cups of sweetened coconut flakes broken up, and one teaspoon of vanilla.

Let the frosting sit until it is a spreadable consistency, slightly warm but not hot.

After 15 minutes resting in the pans, invert the layers onto a wire rack to cool completely and remove the paper straight away.

Stack the layers with a third of the frosting between each, then pile the rest on top and let it slop down the sides.