Description
Moist chocolate cake layers with a rich, homemade coconut-pecan frosting. Optional chocolate ganache drizzle.
Ingredients
Scale
- 2 cups granulated sugar
- 1 ¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup packed light brown sugar
- 1 cup evaporated milk
- 4 large egg yolks
- 1 ½ teaspoons vanilla extract
- 1 ½ cups shredded sweetened coconut
- 1 ½ cups chopped pecans
- 4 ounces semi-sweet chocolate, chopped
- ? cup heavy cream
Instructions
- Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans. Line the bottoms with parchment paper rounds.
- In a large bowl, whisk together the granulated sugar, flour, cocoa powder, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract until smooth.
- Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined. Do not overmix.
- Slowly pour in the boiling water while mixing on low speed. The batter will be thin.
- Divide the batter evenly among the prepared cake pans.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- In a medium saucepan, combine the softened butter, brown sugar, evaporated milk, and egg yolks.
- Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon (10-12 minutes).
- Remove from heat and stir in the vanilla extract, shredded coconut, and chopped pecans.
- Let the frosting cool slightly before frosting the cake.
- Level cake layers with a serrated knife if needed.
- Place one cake layer on a serving plate. Spread a generous amount of coconut-pecan frosting evenly over the top.
- Carefully place the second cake layer on top of the frosting. Spread another generous layer of frosting over the top.
- Place the final cake layer on top of the frosting. Frost the top and sides of the cake with the remaining frosting.
- Place the chopped semi-sweet chocolate in a heatproof bowl. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Do not boil!
- Pour the hot cream over the chopped chocolate and let it sit for 1 minute to soften the chocolate.
- Gently stir the mixture until the chocolate is completely melted and the ganache is smooth and glossy.
- Let the ganache cool slightly for a few minutes, then drizzle it over the top of the frosted cake.
Notes
- Use room temperature ingredients for a smoother batter.
- Don’t overmix the batter.
- Cool the cake layers completely before frosting.
- Chill the cake layers for 30 minutes before frosting for easier handling.
- Use high-quality ingredients for the best flavor.
- Adjust sweetness to your preference.
- Store the frosted cake in the refrigerator for up to 3 days. Let it sit at room temperature for 30 minutes before serving.
- Prep Time: 30 minutes
- Cook Time: 30 minutes