German Chocolate Layer Cake

This moist, dense, chocolate cake filled with coconut, pean, carmel filling is seriously adicting.

Chocolate Cake

1/4 cup butter (softened)

1/3 cup vegetable oil

1 egg

1 cup granulated sugar

1 teaspoon vanilla

1 1/4 cup flour

1 3/4 teaspoon baking powder

1/2 teaspoon salt

1/3 cup cocoa powder

1/2 teaspoon espresso powder

1 cup hot water

Coconut Pecan Filling

4 egg yolks

1 cup brown sugar

1 stick butter

1 cup half and half

1 teaspoon vanilla extract

1 1/2 cup sweetened shredded coconut

1 cup chopped pecans

Chocolate Buttercream

4 egg whites at room temperature 1 1/4 cup granulated sugar 1 1/4 cup ( 2 1/2 sticks) butter at room temperature 1/2 cup chocolate chips

Chocolate Ganache

1 cup chocolate chips or 8 oz chocolate 1/2 cup heavy cream

Instructions

Chocolate Cake

1. Preheat oven to 325 degrees Farenheit

1. Combine butter and oil in a stand mixer.

2. Add in the egg, sugar and vanilla and beat until well combined.

3. In a seperate bowl, whisk together the flour, baking powder, salt, cocoa powder and espresso powder.

4. Add about 1/3 of the dry mixture to the wet ingredients and mix until just combined. Then add in about 1/2 of the water. Repeat for the rest of the dry mixture and water making sure to end with the dry mixture.

5. To prepare the pans, cut 4 6 inch circles of parchment paper and place in the bottom of the pans. Next, spray all sides of the pans with cooking spray. Then, coat the pan with flour so it is lightly dusted. 6. Place the cakes in the oven for 20-24 minutes or until a toothpick inserted comes out clean. 7. Remove the cakes from the oven and place on the counter for 10 minutes. After 10 minutes tip the cakes out onto a cooling rack and let them come to room temperature.

Coconut Pecan Filling

1. In a saucepan over medium heat whisk together the evaporated milk, egg yolks, and brown sugar.

2. Bring the milk mixture to a boil making sure to whisk constantly so the eggs yolks don't cook.

3. Let thicken at a simmer for 5 minutes.

4. Take off heat and stir in vanilla extract, chopped pecans, and shredded coconut.

5. Let cool and set aside for later.

Chocolate Buttercream

1. Wipe down the bowl of a stand mixer and utensils with lemon juice.

2. Using the whisk attachment, combine sugar and egg whites in the bowl of a stand mixer.

3. On the stove, set the bowl over a pot of simmering water to create a double boiler.

4. Stir continuouly until the sugar syrup reaches 235F, about 5 minutes.

5. Take the syrup off the heat and place back onto the mixer. Whisk on high speed until the bowl is no longer warm to the touch and stiff peaks are formed, about 10 minutes.

6. Switch to the paddle attachment and add in the butter one tablespoon at a time. 7. Pour in the coconut extract and beat on high speed until the frosting is fluffy.

Chocolate Ganache

1. In a double boiler over low heat, bring the heavy cream to a simmer. 2. pour the hot cream over the chocolate chips and let it rest for 3 minutes. 3. After 3 minutes, whisk together the cream and chocolate until it forms a ganache.

Cake Assembly

1. Once the cakes are fully cooled, level them with a cake leveler or a serated knife so each layer is the same height and has a flat surface. 2. Place one layer on the cake turntable securing it with a dab of frosting. 3. Next spread a generous layer of the coconut pecan filling and spread evenly with an offset spatula. 4. Place the next layer of cake and repeat filling and stacking for the rest of the layers. 5. Using the chocolate buttercream, frost the outside of the cake with a crumb coat. A crumb coat is a thin layer of frosting that secures all of the crumbs in place, so they don't end up in the outside layer of frosting. 6. Place the cake in the fridge for 10 minutes. 7. Finish frosting the outside of the cake using an offset spatula and cake scraper. 8. Pour the chocolate ganache over the top of the cake letting it drip down the sides. 9. Put the remaining frosting in a piping bag fitted with a star tip and pipe on swirls on the top of the cake. Place pecans on the center of each frosting swirl. 10. Coat the bottom edge of the cake with toasted coconut. 11. Enjoy!