Upgraded German Chocolate Cake

sallysbakingaddiction.com

Tonia Idleman-Shell

1 and ¾ cups ( 219g) all-purpose flour ( spooned & leveled)

¾ cup ( 62g) unsweetened natural cocoa powder

1 and ¾ cups ( 350g) granulated sugar

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon salt

2 teaspoons espresso powder (optional)*

½ cup (120ml) canola or vegetable oil

2 large eggs, at room temperature

¾ cup ( 180g) full fat sour cream, at room temperature

½ cup (120ml) buttermilk, at room temperature*

2 teaspoons pure vanilla extract

½ cup (120ml) hot water or coffee*

Coconut Pecan Filling

½ cup (1 stick; 115g) unsalted butter

1 cup ( 200g) packed light or dark brown sugar

3 large egg yolks

1 can (8 ounces; 240ml) evaporated milk

1 teaspoon pure vanilla extract

2 cups sweetened shredded coconut

1 cup ( 125g) chopped pecans

Frosting

use this chocolate buttercream for a naked-style cake

use this chocolate buttercream for frosting the top and sides

optional for garnish: extra toasted pecans and sweetened shredded coconut

Directions at sallysbakingaddiction.com

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