Ingredients:

  • 2 ¼ cups All-Purpose Flour
  • 2 cups Granulated Sugar
  • 1 teaspoon Baking Soda
  • ½ teaspoon Fine Sea Salt
  • 1 cup (226g) Unsalted Butter, softened
  • 4 ounces Unsweetened Chocolate (60-70% cocoa), finely chopped
  • 1 cup Buttermilk, room temperature
  • 4 Large Eggs, separated (yolks and whites)
  • 1 teaspoon Vanilla Extract
  • 1 cup Hot Coffee, freshly brewed and strong
  • 1 (12-ounce) can Evaporated Milk
  • 1 ½ cups Granulated Sugar (for frosting)
  • 4 Large Egg Yolks (for frosting)
  • ½ cup (113g) Unsalted Butter (for frosting)
  • 1 teaspoon Vanilla Extract (for frosting)
  • 1 ½ cups Sweetened Flaked Coconut
  • 1 cup Pecans, chopped and toasted

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch pans; line bottoms with parchment circles.
  2. Melt the chopped chocolate gently over a low double boiler or carefully in the microwave. Set aside to cool slightly.
  3. Cream the softened butter and 2 cups of sugar until light and fluffy. Beat in the 4 egg yolks one at a time. Mix in the cooled melted chocolate and 1 teaspoon vanilla extract.
  4. Whisk flour, baking soda, and salt together in a separate bowl. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, beginning and ending with the flour mixture. Mix until just combined.
  5. Carefully stir in the hot coffee (the batter will be quite thin—this is correct!).
  6. Beat the 4 reserved egg whites until stiff, glossy peaks form. Gently fold these into the chocolate batter in two additions.
  7. Divide batter evenly between prepared pans. Bake 30–35 minutes, or until a skewer inserted comes out with moist crumbs attached. Let cakes cool in pans for 10 minutes, then invert onto wire racks to cool completely.
  8. For the frosting: In a heavy saucepan, whisk together evaporated milk, 1 ½ cups sugar, and the 4 egg yolks until smooth.
  9. Heat over medium heat, whisking constantly. Continue cooking until the mixture thickens considerably and begins to bubble slowly (about 8-12 minutes); aim for 200°F (93°C).
  10. Remove from heat immediately. Stir in the ½ cup butter and 1 teaspoon vanilla until melted. Stir in the toasted pecans and coconut.
  11. Let the frosting cool on the counter for 30–45 minutes, stirring occasionally, until it is thick enough to spread easily.
  12. Assemble by placing one cooled layer on a serving plate, spreading half of the frosting over the top. Top with the second cake layer, and use the remaining frosting to cover the top and sides.