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- ⅓ cup Dutch-processed cocoa
- ½ cup + 2 tablespoons boiling water
- 2 ounces unsweetened chocolate, finely chopped
- 4 tablespoons unsalted butter, melted
- ½ cup + 2 tablespoons vegetable oil
- 2 large eggs
- 2 large egg yolks
- 2 teaspoons vanilla extract
- 2½ cups (17½ ounces) sugar
- 1¾ cups (8¾ ounces) all-purpose flour
- ¾ teaspoon salt
- For the German Chocolate Topping:
- 1 cup heavy cream
- 1 cup granulated sugar
- 3 egg yolks
- 6 tablespoons unsalted butter, cut into small pieces
- ½ teaspoon salt
- 1 cup pecans, toasted and finely chopped
- 1⅓ cups unsweetened coconut, toasted
View Full Recipe at Brown Eyed Baker
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