Ingredients

For the cake:

• 2 ounces Baker’s German’s Sweet Chocolate, coarsely chopped
• 1 cup all-purpose flour
• 1/3 cup Dutch-processed cocoa powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 8 tablespoons unsalted butter (1 stick), at room temperature
• 1 cup granulated sugar
• 2 large eggs, at room temperature
• 1 large egg yolk, at room temperature
• 1 teaspoon vanilla extract
• 1/2 cup low-fat buttermilk, at room temperature

For the filling:

• 3/4 cup heavy cream
• 1/2 cup granulated sugar
• 2 large egg yolks
• 1 1/4 cups unsweetened coconut flakes, toasted and crumbled
• 3/4 cup pecans, toasted and finely chopped
• 3 tablespoons unsalted butter, cut into small pieces
• 1/2 teaspoon kosher salt

To assemble:

• Vanilla Buttercream Frosting, at room temperature

Description

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