German Chocolate Cake: a perfect dessert for your next big occasion! Moist chocolate cake layered with a buttery brown sugar coconut pecan filling.
Preheat the oven to 325 degrees F, generously mist three 8-inch diameter by 2-inch high cake pans with non-stick spray, and line with circles cut from parchment paper.
Place the sugar, flours, cocoa, baking powder, baking soda, and salt in a large mixing bowl, and whisk to combine.
Cut the butter into smaller pieces and add it to the dry ingredients.
Mix on low speed until the mixture resembles damp sand (30 seconds to a minute).
Add the eggs, one at a time, scraping the bottom and sides of the bowl with a silicone spatula after each addition.
When all of the eggs are fully incorporated, add the Greek yogurt (or sour cream) and vanilla, and beat on medium speed for about 60 to 90 seconds, to aerate the batter and strengthen the cake's structure.
Divide the batter evenly between the three prepared pans, and bake for 30-40 minutes, or until a toothpick inserted in the thickest part of the cake comes out clean or with one or two moist crumbs.
Cool completely, then fill with German chocolate frosting/filling and top with chocolate frosting.
Place the cream, brown sugar, butter, egg yolks, and salt in a small pot over low heat.
Cook, stirring, until the mixture comes to a low boil.
Continue to cook, stirring, until the mixture thickens slightly (about 1 or 2 minutes).
Remove from the heat and stir in the coconut, pecans, and vanilla.
Cool completely, then spread between layers of chocolate cake.
Place the butter, salt, and cocoa powder in a large mixing bowl, and add about 1/3 of the powdered sugar.
Beat on medium speed until combined.
Add the remaining powdered sugar (in 2 more additions), beating until combined.
Stir in the cream** and vanilla, then turn the mixer up to medium-high speed and whip the frosting until light and fluffy.
Spread the frosting on top of the cake, and garnish with coconut, pecans, and chocolate shavings.
*To make chocolate shavings, run a veggie peeler down the side of a bar of chocolate.
**The amount of cream needed can vary. Start with 3 tablespoons and add more if necessary. You just want it to have a nice spreadable consistency, without being too loose or runny.
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