The Best German Chocolate Cake—Moist, Rich & Classic

Ingredients

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