Ingredients
- 3 ounces milk chocolate, chopped
- 3 tablespoons dutch processed cocoa powder
- 1/3 cup boiling water
- 1 1/3 cups flour
- 1/2 teaspoon baking soda
- 3 tablespoons butter, softened
- 1/2 cup packed brown sugar
- 1/3 cup sugar
- 1/2 teaspoon salt
- 3 large eggs, room temperature
- 1 teaspoon vanilla
- 1/2 cup low fat sour cream, room temperature
- 1 cup fat free evaporated milk
- 3 tablespoons cornstarch
- 2 tablespoons butter
- 2/3 cup packed brown sugar
- 1/4 teaspoon salt
- 1 tablespoon vanilla
- 1/3 cup pecans, toasted and chopped fine
- 1/2 cup sweetened, shredded coconut, toasted
Preparation
Step 1
Adjust oven rack to lower middle position and heat oven to 350 degrees. Grease and flour two 9 inch cake pans. Whisk chocolate, cocoa and boiling water in bowl until smooth; let cool. Combine flour and baking soda in separate bowl. With electric mixer on medium low speed, beat butter, sugars, and salt until combined. Increase speed to medium and beat until mixture lightens in color and sticks to sides of bowl, about 1 minute. Scrape down bowl, then add eggs 1 at a time, and mix until combined about 45 seconds. Reduce speed to low and add chocolate mixture and vanilla until incorporated. Add flour mixture in three additions, alternating with 2 additions of sour cream, and mix until just combined.
Divide batter into prepared pans and bake until toothpick inserted in center comes out clean, 10 to 15 minutes, then turn out onto wire rack and cool completely, at least 1 hour. (Cooled cakes can be wrapped in plastic and stored at room temperature for 2 days).
Whisk evaporated milk, cornstarch, butter, brown sugar, and salt in saucepan over medium high heat until bubbling, about 3 minutes. Continue to cook until mixture is thickened about 1 minute. Off heat, stir in vanilla and all but 1 tablespoon each of pecans and coconut. Cool to room temperature.
Place 1 cake round on serving platter. Spread with half of frosting, then top with second cake. Spread remaining frosting over top of cake. Sprinkle with remaining pecans and coconut. Serve.