Name: Upgraded German Chocolate Cake
Prep time: 45 min
Cook time: 35 min
Total time: 5 h 30 min
Yield: serves 10-12; 2.5 cups filling
Ingredients: 1 and 3/4 cups (220g) all-purpose flour (spoon & leveled); 3/4 cup (65g) unsweetened natural cocoa powder; 1 and 3/4 cups (350g) granulated sugar; 2 teaspoons baking soda; 1 teaspoon baking powder; 1 teaspoon salt; 2 teaspoons espresso powder (optional)*; 1/2 cup (120ml) canola or vegetable oil; 2 large eggs, at room temperature; 3/4 cup (180g) full fat sour cream, at room temperature; 1/2 cup (120ml) buttermilk, at room temperature*; 2 teaspoons pure vanilla extract; 1/2 cup (120ml) hot water or coffee*; 1/2 cup (1 stick; 115g) unsalted butter; 1 cup (200g) packed light or dark brown sugar; 3 large egg yolks; 1 can (8 ounces; 240ml) evaporated milk; 1 teaspoon pure vanilla extract; 2 cups sweetened shredded coconut; 1 cup (125g) chopped pecans; use this chocolate buttercream for a naked-style cake; use this chocolate buttercream for frosting the top and sides; optional for garnish: extra toasted pecans and sweetened shredded coconut