German Chocolate Cake with Coconut and Pecan Glaze

Ingredients

• 1/2 cup tiny chocolate chips (90g, optional)
• 2 teaspoons vanilla extract (8g)
• 1 cup unsalted butter, melted and cooled (226g)
• 2 cups sugar (400g)
• 1 teaspoon regular salt (6g)
• 3/4 cup cocoa powder, unsweetened (60g)
• 2 cups plain flour (250g)
• 1/2 cup sour cream, room temp (128g)
• 1 cup warm water (240g)
• 1 large spoon instant espresso powder (2g, optional)
• 1 1/2 teaspoons baking soda (9g)
• 2 large eggs, brought to room temperature (112g)
• 1/2 cup buttermilk, room temperature (120g)
• 1 cup finely chopped pecans (110g)
• 2/3 cup packed light brown sugar (133g)
• 1/4 cup butter, not salted (56g)
• 1 teaspoon vanilla extract (4g)
• 1 cup sweetened coconut flakes (100g)
• 1/2 teaspoon table salt (3g)
• 2 egg yolks (36g)
• 1/2 cup canned evaporated milk (125g)
• 1/3 cup heavy cream (80g)
• 1/2 cup chocolate chips (90g)