German Chocolate Cake

To make the chocolate cake batter start by pre-heating the oven to 350ºF. Grease and line with parchment three 8-inch cake pans. Grease the parchment and the sides of the pan as well.

Alternatively you can use two 9-inch pans.

In a large mixing bowl, mix the flour, sugar, cocoa powder, baking powder, baking soda, salt, and espresso powder (if using). Whisk to combine.

In another bowl, combine the eggs, vegetable oil, buttermilk, sour cream, and the vanilla extract. Whisk until completely incorporated.

Pour the wet ingredients over the dry ingredients and whisk until combined. When the batter is incorporated, add the hot coffee and mix until the batter is smooth.

I like to transfer the batter to a bowl with a spout to help distribute the cake batter between the cake pans, which helps with such a runny batter.

Divide the batter evenly between the cake pans.

Tap them gently against the counter to release any bubbles.

Bake the cakes in the oven for about 30 to 35 minutes, until a toothpick inserted into the cake comes off clean.

Let the cakes cool down for 15 minutes in the pan.

Then remove the cakes from the pan. Let them cool down. If you aren’t frosting the cake on the same day, I recommend you wrap each layer individually in plastic wrap and then freeze until you are ready to use the cake layers. When you are ready to frost the cake, you can simply use the frozen cake layers, or let them sit on the counter for 20 minutes before frosting the cake.

To a medium saucepan, add the sugar, evaporated milk, egg yolks, and butter. Cook over medium heat, stirring constantly, until thickened (about 10–12 minutes). It should coat the back of a spoon.

Remove from heat and stir in coconut, pecans, vanilla, and a pinch of salt. Transfer to a shallow plate or bowl. Cool completely before using to fill the cake.

Place the chocolate chips or chopped chocolate in a bowl. Place in the microwave for 15-30 second intervals, stirring until melted.

Heat up the heavy cream gently, until just hot, and pour over the melted chocolate. Mix until combined.

Let the mixture cool down for about 15 minutes.

Sift the powdered sugar and cocoa powder together.

In a large bowl, or the bowl of a stand mixer, beat the butter for 1 minute using the paddle attachment, until creamy.

Add the sifted powdered sugar and cocoa powder gradually, while beating on low, scraping the bowl every so often to ensure everything is getting nicely incorporated together.

Add the cooled ganache (the melted chocolate and heavy cream) along with the vanilla to the bowl, and beat on low until combined.

Raise the speed and beat the frosting for two minute, scraping the bowl as needed.

Add the vanilla extract and mix.

Place the buttercream in a piping bag lined with the tip of choice. I used the tip that I was going to use to decorate the top of the cake, it was a 4B. You can use a round tip or simply snip the end of the bag with scissors.

Toast the coconut and let it cool down. Place the coconut flakes in a dry skillet over medium heat. Stir constantly for 3–5 minutes, until they turn golden and fragrant. Remove from the pan immediately to prevent burning and let them cool while you assemble the cake.

To assemble the cake, place one cake layer on a cake plate.

Pipe a ring of chocolate buttercream around the edges of the cake layer.

Spoon some of the coconut filling in the center and spread evenly.

Top with a cake layer.

Repeat by piping a ring of buttercream, and more coconut filling in the center.

Top with the final layer.

Spread the frosting on top and all over the sides of the cake.

Use an offset spatula to smooth the frosting out on top. And use a bench scraper to smooth out the sides of the cake.

I did a crumb coating, which is a thin layer of frosting spread over the entire cake to trap any loose crumbs before applying the final coat. Chill the cake for about 20–30 minutes after the crumb coat to let it set, then spread on the remaining frosting for a clean, smooth finish.

Once you’ve applied the final layer of frosting, gently press the toasted coconut around the bottom sides of the cake while the frosting is still soft, this helps it stick easily.

Pipe the frosting on top of the edges of the cake. Fill the center with the remaining coconut-pecan filling.

Top the piped frosting with candied pecans or just pecan halves.