Description
This decadent chocolate cake layered with coconut and pecans is sure to impress!
Ingredients
Scale
- 4 oz sweetened baking chocolate (chopped)
- 1/2 cup boiling water
- 1 cup unsalted butter (room temperature)
- 1 1/2 cups granulated sugar
- 1/2 cup light brown sugar
- 4 large eggs (separated)
- 2 1/2 cups cake flour (sifted)
- 1 tsp baking soda
- 1 tsp salt
- 1 cup buttermilk (room temperature)
- 1 tbsp vanilla extract
- 2 cups evaporated milk
- 2 cups light brown sugar (packed)
- 6 egg yolks
- 1 cup unsalted butter
- 1 tsp salt
- 2 tsp vanilla extract
- 3 cups flaked coconut (plus more if needed)
- 2 cups chopped pecans (plus more if needed)
Instructions
- Begin by heating the oven to 350°F. Spray the bottoms and sides of three 8-inch pans with non-stick baking spray. Line with parchment paper if preferred.
- In a bowl, add chopped chocolate to boiling water and whisk until smooth, then set aside to cool.
- In the bowl of your stand mixer, add butter and both sugars and beat on medium-high speed until light and fluffy.
- Add egg yolks, one at a time, then add in cooled chocolate and mix until incorporated.
- Slow down your mixer to low speed. Whisk together flour, baking soda, and salt, then add to the bowl in increments until smooth.
- Add the buttermilk and vanilla extract and mix until smooth. Carefully fold previously separated stiff egg whites into the batter using a spatula.
- Divide the batter evenly into the cake pans and bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
- Cool layers in pans for 10 minutes, then remove and allow layers to cool to room temperature.
- In a large saucepan, whisk together evaporated milk, sugar, yolks, butter, salt, and vanilla until combined. Begin cooking over medium heat for about 14-19 minutes, stirring frequently, until thick and bubbly.
- Stir in coconut and pecans, then cool for about 30 minutes while continuing to stir occasionally until the mixture is very spreadable.
- After 30 minutes, check to make sure it has thickened. If needed, add more coconut and pecans to make a stable frosting; it should be spreadable and not too loose.
- Place the first cake layer, rounded side down, on a cake plate; using a metal spatula, spread 1/3 of the filling over the layer. Add the second layer, rounded side down; spread with 1/3 of the filling. Add the third layer, rounded side up; spread the outside with remaining filling and add pecans as a garnish to the outside of the cake if desired.
Notes
- Ensure the cakes are completely cooled before frosting to prevent melting.
- You can adjust the amount of coconut and pecans based on preference.
- For a richer flavor, use dark chocolate instead of sweetened baking chocolate.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 250mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 100mg