Ingredients :
For the Cake:
- 4 oz (120 g) sweet baking chocolate (about 55% cocoa)
- 1 cup hot water
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 stick (½ cup) unsalted butter, softened
- 1 cup granulated sugar
- 3 large egg yolks
- 1 teaspoon vanilla extract
- ½ cup buttermilk (or ½ cup milk + 1 teaspoon vinegar)
- 3 large egg whites, beaten stiff
For the Coconut-Pecan Filling:*
- 1 cup evaporated milk
- 1 cup light brown sugar
- 3 large egg yolks
- ½ cup unsalted butter
- 1 teaspoon vanilla extract
- 1 cup shredded coconut
- 1 cup chopped pecans
For the Chocolate Frosting (to cover the entire cake):
- 6 oz (170 g) semi-sweet chocolate
- ½ cup unsalted butter
- 2 cups powdered sugar
- ¼ cup milk
- 1 teaspoon vanilla extract
Instructions :
1. Make the Cake:
Preheat the oven to 350°F (180°C).
Melt the chocolate in the hot water; let cool slightly.
In a bowl, whisk together flour, baking soda, and salt.
In a large bowl, beat butter and sugar until light and fluffy.
Add egg yolks one at a time, then stir in the melted chocolate and vanilla.
Add dry ingredients alternately with buttermilk, mixing until smooth.
Gently fold in the beaten egg whites.
Pour batter evenly into three greased and floured 8-inch round pans.
Bake 25–30 minutes or until a toothpick inserted comes out clean.
Let cool completely before assembling.
2. Make the Coconut-Pecan Filling:
In a saucepan, combine evaporated milk, brown sugar, egg yolks, and butter.
Cook over medium heat, stirring constantly, until thickened (about 10–12 minutes).
Remove from heat, stir in vanilla, coconut, and pecans.
Cool to room temperature before using.
3. Make the Chocolate Frosting:
Melt butter and chocolate together until smooth.
Whisk in powdered sugar, milk, and vanilla until creamy and spreadable.
4. Assemble the Cake:
Spread coconut-pecan filling between each cake layer.
Frost the entire outside of the cake with the chocolate frosting.
Optionally, top with extra coconut-pecan filling or pecan halves for decoration.
Note:
Prep Time: 40 min | Bake Time: 30 min | Cooling Time: 1 hr | Serves: 10–12
