Jammin! German Chocolate Cake

If you love a German Chocolate Cake, then this is the one for you! The moist chocolate cake is the perfect base for the rich coconut pecan filling. All topped with a smooth chocolate buttercream. You will dream about this cake!

Ingredients:
Chocolate Cake:
• 2 cups all-purpose flour
• 2 cups granulated sugar
• ¾ cup cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• ½ cup canola oil
• 1 cup buttermilk (at room temperature)
• 2 eggs (at room temperature)
• 1 ½ teaspoons vanilla extract
• 1 cup fresh brewed coffee
• 2 teaspoons instant espresso or coffee (optional)
• ¼ semi-sweet chocolate chip

Pecan Coconut Filling:
• ¾ cup brown sugar
• ¼ cup granulated sugar
• ½ cup butter
• 3 egg yolks
• 1 can evaporated milk
• 2 teaspoons vanilla extract
• 1 ½ cup coconut
• 1 ½ cup chopped pecans

Chocolate Buttercream Frosting:
• 3 ½ cups confectioner’s sugar
• ¼ cup cocoa powder
• 1 cup unsalted butter (at room temperature)
• ¼ cup semi-sweet chocolate chips, melted
• 2 teaspoons vanilla extract
• 4 tablespoons heavy cream
• ¼ teaspoon salt



Instructions:
1. Preheat oven to 350 degrees, oil, and flour two or three 9-inch cake pans. Mix flour, cocoa powder, baking powder, baking soda and salt together in a bowl. Set aside for later.
2. Using a mixer and paddle attachment, mix sugar and eggs on medium. Next pour in canola oil and vanilla extract, mix until well blended.
3. Add dry ingredients, to mixer on low. Rotating between adding the flour mixture and buttermilk.
4. Scoop even amounts of cake batter into each pan. Bake for 20-25 minutes or until inserted toothpick comes out clean. When done, remove cakes and allow to cool.

Pecan Coconut filling
5. Combine brown sugar, granulated sugar, butter, egg yolks, evaporated milk in a saucepan over a medium heat. Whisk and bring to a boil, once at a boil whisk constantly until it thickens, about 6-8 minutes or less. Once thick remove from heat, add in vanilla extract, coconut, and pecans. After all ingredients are combine, place in a heat proof bowl, and allow filling to completely cool.

Chocolate Buttercream
6. Start by combing the confectioners’ sugar and cocoa powder, in a separate bowl. Melt chocolate chips in a microwave for 20 seconds and stir.
7. Add butter to the mixing bowl, mix on medium until smooth. Add in melted chocolate and blend until combined. Slowly add in confectioner’s sugar a portion at a time. Then add heavy cream, vanilla extract, and salt (if desired). Mix until smooth and creamy.
8. To build the cake, start with one layer topped with Pecan Coconut filling, then place a second layer on top and cover with more filling. Cover the cake in chocolate buttercream and remaining filling on top of the cake.