Ingredients:

  • 4 ounces German Sweet Chocolate (Baker's), chopped finely
  • 1 cup Hot Black Coffee (Strongly brewed)
  • 2 cups All-Purpose Flour, sifted
  • 1 ¾ cups Granulated Sugar
  • 1 teaspoon Baking Soda
  • ½ teaspoon Fine Sea Salt
  • 1 cup (2 sticks) Unsalted Butter, softened
  • 4 Large Eggs, separated (Yolks for cake, Whites for meringue/disposal)
  • 1 teaspoon Vanilla Extract
  • ½ cup Buttermilk, room temperature
  • 1 cup Evaporated Milk (Not condensed milk)
  • 1 cup Granulated Sugar (for frosting)
  • 4 Large Egg Yolks (for frosting)
  • ½ cup (1 stick) Unsalted Butter, cut into cubes (for frosting)
  • 1 teaspoon Vanilla Extract (for frosting)
  • 1 ½ cups Shredded Coconut (Sweetened)
  • 1 cup Pecans, toasted and chopped

Instructions:

  1. Prep the Pans: Preheat oven to 350°F (175°C). Grease and flour the three 8-inch cake pans. Line the bottoms with parchment circles.
  2. Bloom the Chocolate: Place chopped German Sweet Chocolate in a bowl. Pour the hot coffee over the chocolate and whisk until smooth. Set aside to cool slightly.
  3. Cream Butter and Sugar: In a stand mixer, beat the softened butter and granulated sugar until light and fluffy (about 3–4 minutes).
  4. Add Egg Yolks and Vanilla: Beat in the four egg yolks one at a time, followed by the vanilla extract. Scrape down the bowl.
  5. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt.
  6. Alternate Wet and Dry: Add the dry ingredients alternately with the buttermilk and the cooled chocolate-coffee mixture, starting and ending with the dry ingredients. Mix until just combined—do not overmix.
  7. Bake: Divide batter evenly between the three prepared pans. Bake for 30–35 minutes, or until a wooden skewer inserted into the centre comes out clean.
  8. Cool: Allow cakes to cool in the pans for 10 minutes, then invert onto a wire rack. Peel off the parchment paper and allow to cool completely before frosting (at least 90 minutes).
  9. Combine Custard Base: In the heavy-bottomed saucepan, whisk together the evaporated milk, granulated sugar, egg yolks, and butter.
  10. Cook the Custard: Cook over medium-low heat, stirring continuously with a whisk. Do not boil. Continue cooking until the mixture thickens significantly, coats the back of a spoon, and registers 180°F (82°C) (about 12–15 minutes). Consistent stirring prevents curdling.
  11. Finish the Frosting: Remove from heat immediately. Stir in the vanilla extract.
  12. Add Texture: Fold in the shredded coconut and chopped, toasted pecans. Allow the frosting to cool slightly at room temperature until it is thick enough to spread (30–45 minutes).
  13. Assembly: Place the first cake layer on your serving plate. Spread half of the coconut-pecan frosting evenly over the layer. Place the second cake layer on top, then spread the remaining frosting. Place the final cake layer on top, leaving the sides exposed. Refrigerate for 30 minutes to set before slicing.