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German Chocolate Cake
° 1 and 3/4 cup (219 grams) all-purpose flour (spoonful and flat)
° 3/4 cup (65 g) unsweetened natural cocoa powder
° 1 and 3/4 cup (350 g) granulated sugar
° 2 teaspoons of baking soda
° 1 teaspoon baking powder
° 1 teaspoon salt
° 2 teaspoons of espresso powder (optional) *
° 1/2 cup (120 ml) canola or vegetable oil
° 2 large eggs at room temperature
° 3/4 cup (180 g) full-fat sour cream at room temperature
° 1/2 cup (120 ml) buttermilk, at room temperature *
° 2 teaspoons of pure vanilla extract
° 1/2 cup (120 ml) hot water or coffee *
+Coconut and walnut filling
° 1/2 cup (1 stick; 115 g) unsalted butter
° 1 cup (200 g) light or dark brown sugar
° 3 large egg yolks
° 1 can (8 oz, 240 ml) evaporated milk
° 1 teaspoon pure vanilla extract
° 2 cups grated sweetened coconut
° 1 cup (125 g) pecan nuts, chopped
+frost
° Use buttercream with chocolate to make a bare-fried bun
° Use chocolate buttercream to decorate the top and sides
° Decorating optional: roasted coconut and sweetened grated coconut
* Instructions :
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