German Chocolate Cake from Baked

German Chocolate Cake
from Baked: New Frontiers in Baking

2 1/4 cups cake flour
3/4 cup unsweetened cocoa powder
1 1/2 tsp baking powder
1/2 tsp baking soda
3/4 tsp salt
1 cup hot coffee
1 cup buttermilk
1 1/4 cups (2 1/2 sticks) unsalted butter, softened
2 1/4 cups sugar
5 large eggs
1 1/2 tsp vanilla
4 oz dark chocolate, melted and cooled

Preheat oven to 350. Grease 3 8-inch cake pans, line the bottom with parchment paper, and grease again. Dust with flour and knock out excess. Sift the cake flour, cocoa powder, baking powder, baking soda, and salt into a medium mixing bowl. In a small bowl, whisk together the coffee and buttermilk.

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until fluffy. Scrape down the bowl and add the eggs, one at a time, beating until each is incorporated. Add the vanilla and beat to incorporate. The mixture will look light and fluffy. Add the flour mixture, alternating with the coffee/buttermilk mixture, in three additions, beginning and ending with the flour mixture. Remove the bowl from the mixer and fold in the melted chocolate.

Divide the batter among the prepared pans and smooth the tops. Bake for 30-35 minutes, rotating the pans halfway through, until a toothpick inserted in the center of each cake comes out clean. Transfer cakes to a wire rack and let cool for 20 minutes. Invert cakes onto the rack and remove the pans and let cool completely.

Coconut Pecan Filling
1 1/3 cups shredded sweetened coconut
1 cup sugar
1/2 cup (1 stick) unsalted butter
1 cup evaporated milk
1 tsp vanilla
3 large egg yolks
1 1/3 cup toasted pecans, chopped coarsely

Preheat oven to 300. Line baking sheet with parchment. Spread half the coconut evenly across the pan and place in the oven for 5 minutes or until the coconut begins to brown. Remove from the oven and cool on a wire rack.

In a large saucepan, stir together the sugar, butter, evaporated milk, vanilla, and egg yolks. Bring the mixture to a boil, stirring constantly. After the mixture begins to boil and thicken, remove from the heat and stir in the toasted coconut, regular coconut, and pecans.

Place the pan over an ice bath (a large bowl filled with ice) and stir the mixture until cool.