Ingredients
- 4 ounces (120 grams) semi sweet chocolate, chopped
- 2 1/4 cups (270 grams) cake flour
- 3/4 cups (60 grams) unsweetened cocoa powder (dutch process)
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup (240 ml) hot coffee or boiling water
- 1 cup buttermilk
- 1 1/4 cups unsalted butter, room temperature
- 2 1/4 cups granulated white sugar
- 5 large eggs
- 1 1/2 tsp pure vanilla extract
- COCONUT PECAN FROSTING
- 1 1/4 cups pecans
- 1 cup granulated sugar
- 1 cup evaporated milk (can also use light or heavy cream)
- 3 large egg yolks lightly beaten
- 1/2 cup unsalted butter, cut into pieces
- 1/8 tsp salt
- 1 1/2 sweetened flaked coconut
- 1/2 tsp pure vailla extract
Preparation
Step 1
Preheat oven to 350 degrees and place rack in center of oven. Butter, or spray with a nonstick veg spray and line with parchment paper, three 8x2 inch deep round baking pans. dust with flour.
In a heatproof bowl, placed over a suacepan of simmering water melt the chocolate. Remove from heat and let cool to room temp.
In a separate bowl, sift the flour, cocoa powder, baking powder, baking soda and salt. Set aside.
In a small bowl combine the coffee and buttermilk. In the bowl of your electric mixer or with a hand mixer, cream the butter. Add the sugar and continue beating until the mixture is fluffy this will take about 3-5 minutes. Scrape down the sides of the bowl. Add the eggs, one at a time, mixing well after each addition, Scrape down the sides of the bowl as needed, Add the vanilla extract and beat to combine.
Add the coffee/buttermilk mixture and flour mixtures in 3 additons, beginning and ending with the flour mixture, Beat only until the ingredients are incorporated, Fold in the melted chocolate.
Divide the batter evening among the three prepared pans and smooth the tops. Bake for about 30-35 minutes or until a toothpick inserted in the center comes out clean and tops spring back when lightly pressed. Remove from oven and place on a wire rack to cool for about 20 minutes. Butter or lightly spray a wire rack with a non stick spray before inverting the cakes onto the rack to prevent the cakes from sticking. Cool completely before frosting.
COCONUT PECAN FROSTING
Preheat the oven to 350 degrees. Place the pecans on a baking pan and bake for about -8-10 minutes or until lightly browned and fragrant. Remove from oven, let cool and then coarsley chop.
In a medium saucepan, combine the sugar, milk, egg yolks, butter and salt. Cook over medium heat stirring constantly and when the mix begins to boil and thicken remove from heat. Stir in the chopped pecans, coconut and vanilla extract. Let cool until spreadable.
TO ASSEMBLE:
lace one layr of cake on yuor serving plate (PUT PARCHMENT ON PLATE FIRST!) and cover with one third of the frosting, Place the second layer of cake on to the first layer and frost with another one third of the frosting, Then add the third layer and frost the top of the cake with the remaing frosting. The finished cake can be stored at room temperature for a couple of days or it can be refrigerated.