German Chocolate Cake

Let's Cook

1. Step 1.

   Whisk together in a medium bowl until thoroughly blended: 2 ¼ cups sifted (225g) cake flour; 1 teaspoon baking soda; ½ teaspoon salt

2. Step 2.

   Combine in a small bowl and stir until the chocolate is melted and smooth: 4 ounces (115g) semisweet or bittersweet chocolate, finely chopped; ½ cup (120g) boiling water

3. Step 3.

   Stir in: 1 teaspoon vanilla

4. Step 4.

   Beat in a large bowl, or in a stand mixer with the paddle attachment, until creamy, about 30 seconds: 2 sticks (8 oz or 225g) unsalted butter, softened

5. Step 5.

   Gradually add and beat on high speed until light and fluffy, 4 to 6 minutes: 2 cups (400g) sugar

6. Step 6.

   Beat in one at a time: 4 large eggs

7. Step 7.

   On low speed, add the melted chocolate to the butter-sugar mixture and beat just until incorporated. Add the flour mixture in 3 parts, alternating with: 1 cup buttermilk (245g) or sour cream (240g)

8. Step 8.

   in 2 parts, beating until smooth and scraping the sides of the bowl with a silicone spatula as necessary. Divide the batter among the pans and spread evenly. Bake until a toothpick inserted into the center comes out clean, 25 to 35 minutes.

9. Step 9.

   Let cool in the pans on a rack for 10 minutes. Invert the cakes onto a rack, peel off the parchment, and turn right side up to cool completely.

10. Step 10.

    Spread between the layers and on the top, leaving the sides bare: Coconut-Pecan Filling