German Chocolate Cake

• 4 oz semi-sweet chocolate, (best quality such as Ghiradelli, chopped) ↔ Remplacer
• ½ cup water ↔ Remplacer
• 4 eggs, (whites and yolks separated) ↔ Remplacer
• 2¼ cups all-purpose flour, (spooned into measuring cup and leveled-off) ↔ Remplacer
• ¼ cup unsweetened natural cocoa powder, (such as Hershey’s, sifted) ↔ Remplacer
• 1 teaspoon baking soda ↔ Remplacer
• ½ teaspoon salt ↔ Remplacer
• 1 cup (2 sticks) unsalted butter, softened ↔ Remplacer
• 2 cups granulated sugar ↔ Remplacer
• 1 teaspoon vanilla extract ↔ Remplacer
• 1 cup buttermilk ((see note)) ↔ Remplacer
• 4 egg yolks ↔ Remplacer
• 1 (12-oz) can evaporated milk ↔ Remplacer
• 1½ cups (packed) light brown sugar ↔ Remplacer
• 3/4 cup (1½ sticks) unsalted butter, cut into small pieces ↔ Remplacer
• 2½ cups lightly packed sweetened flaked coconut (preferably Baker’s) ↔ Remplacer
• 2 cups coarsely chopped pecans ↔ Remplacer
• 1½ teaspoons vanilla extract ↔ Remplacer
• ¼ teaspoon salt ↔ Remplacer
• ¼ cup heavy cream ↔ Remplacer
• 1 tablespoon light corn syrup ↔ Remplacer
• 2 oz semi-sweet chocolate, (best quality such as Ghiradelli, chopped) ↔ Remplacer

Les conversions sont approximatives ; la source originale reste la référence.

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