Chocolate Cake

• Preheat Oven: Preheat your oven to 350°F (177°C). Grease and flour (or line with parchment paper) two 8-inch or 9-inch round cake pan.
• Combine Dry Ingredients: In a large mixing bowl, sift together the flour, cocoa powder, sugar, baking soda, baking powder, and salt. Whisk until well combined.
• Add Eggs: Add the eggs one at a time to the dry ingredients, mixing well after each addition.
• Incorporate Wet Ingredients: Add the buttermilk, oil, and vanilla extract to the bowl. Mix until the batter is smooth and well combined.
• Add Coffee: Slowly pour in the hot brewed coffee, mixing gently until it’s fully incorporated. The batter will be thin, which is normal.
• Bake: Pour the batter evenly into the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
• Cool and Serve: Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely before frosting.

German Chocolate Filling:

• In a medium saucepan over medium heat, whisk together brown sugar, evaporated milk, butter, and egg yolks.
• Stir constantly for 8–10 minutes until thickened and bubbling. It should coat the back of a spoon.
• Remove from heat and stir in coconut, pecans, vanilla, and salt.
• Let cool completely before assembling.

Chocolate Ganache:

• Heat cream until just simmering—not boiling.
• Pour over chocolate and let sit 2 minutes undisturbed.
• Stir from the center outward until smooth and glossy.
• Let cool at room temp or refrigerate until thickened.

Assemble:

• Level cooled cakes if needed. Place the first cake layer on a board or cake stand.
• Spread a thin layer of the thickend chocolate ganache.
• Add ¾–1 cup of coconut-pecan filling and spread evenly.
• Repeat with the second cake layer.
• Top with final cake layer, another thin ganache layer, and finish with a thick layer of coconut-pecan filling on top.
• Optional: use leftover ganache to frost the sides in a semi-naked or fully frosted style.