German Chocolate Cake Recipe

9-inch cake; about 16 servings

For the cake:

2 ounces bittersweet or semisweet chocolate chopped

2 ounces unsweetened chocolate, chopped

6 tablespoons water

8 ounces (2 sticks) unsalted butter, at room temperature

1 1/4 cup 1/4 cup sugar

4 large eggs, separated

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 cup buttermilk, at room temperature

1 teaspoon vanilla extract

For the filling:

1 cup sugar

3 large egg yolks

3 ounces butter, cut into small pieces

1/2 teaspoon salt

1 cup pecans, toasted and finely chopped

1 1/3 cups unsweetened coconut, toasted

For the syrup:

1 cup water

3/4 cup sugar

2 tablespoons dark rum

For the chocolate icing:

8 ounces bittersweet or semisweet chocolate, chopped

2 tablespoons light corn syrup

1 1/2 ounces unsalted butter

1 cup heavy cream