Description
Rich chocolate cake layered with a sweet coconut-pecan filling and frosted with chocolate ganache.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups buttermilk
- 1 1/2 cups evaporated milk
- 1 1/2 cups granulated sugar
- 3 large egg yolks
- 3/4 cup unsalted butter
- 1 1/2 tsp vanilla extract
- 2 cups sweetened shredded coconut
- 1 1/2 cups chopped pecans
- 1 cup heavy cream
- 8 oz semisweet chocolate, chopped
Instructions
- Preheat oven to 350°F. Grease and flour two 9-inch cake pans.
- Whisk flour, cocoa, baking soda, and salt in a bowl. Set aside.
- Cream butter and sugar until light. Add eggs one at a time, then vanilla.
- Alternate adding dry ingredients and buttermilk, mixing just until combined.
- Divide batter between pans. Bake 30-35 minutes. Cool completely.
- For filling, mix evaporated milk, sugar, egg yolks, and butter in a saucepan. Cook over medium heat until thickened, about 12 minutes.
- Remove from heat. Stir in vanilla, coconut, and pecans. Cool to room temperature.
- For ganache, heat cream until steaming. Pour over chocolate. Let sit 5 minutes, then stir until smooth.
- Assemble cake with filling between layers. Spread ganache over top and sides.
Notes
- Toast pecans for deeper flavor.
- Chill cake briefly before slicing for cleaner cuts.
- Store covered at room temperature for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 620
- Sugar: 48g
- Sodium: 280mg
- Fat: 38g
- Saturated Fat: 22g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 68g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 145mg
Keywords: chocolate cake coconut pecan german dessert