עוגת שוקולד גרמנית

Mix the cream, sugar, and egg yolks in a medium saucepan.

Put the 3 ounces butter, salt, toasted coconut, and pecan pieces in a large bowl.

Heat the cream mixture and cook, stirring constantly (scraping the bottom as you stir) until the mixture begins to thicken and coats the spoon (an instant-read thermometer will read 170.)

In a small saucepan, heat the sugar and water until the sugar has melted.

Place the 8 ounces of chopped chocolate in a bowl with the corn syrup and 1 ounces of butter.

Heat the cream until it just begins to boil.

Remove from heat and pour over the chocolate.

Let stand one minute, then stir until smooth.

Remove the cake layers from the pans and cut both cake layers in half horizontally, using a serrated bread knife.Set the first cake layer on a cake plate.

Brush well with syrup.

Spread cup of the coconut filling over the cake layer, making sure to reach to the edges. Set another cake layer on top.Repeat, using the syrup to brush each cake layer, then spreading cup of the coconut filling over each layer, including the top.Ice the sides with the chocolate icing, then pipe a decorative border of chocolate icing around the top, encircling the coconut topping.(It may seem like a lot of chocolate icing, but use it all. Trust me. You wont be sorry.)