Description
A luxurious chocolate cake featuring rich layers, coconut-pecan filling, and a glossy ganache, perfect for celebrations.
Ingredients
Scale
- 2 cups (260 g) all-purpose flour
- 1 ¾ cups (350 g) granulated sugar
- ¾ cup (75 g) unsweetened cocoa powder
- 1 ½ tsp baking powder
- 1 ½ tsp baking soda
- 1 tsp fine sea salt
- 2 large eggs, room temperature
- 1 cup (240 ml) buttermilk, room temperature
- ½ cup (120 ml) neutral oil
- 2 tsp pure vanilla extract
- 1 cup (240 ml) hot strong coffee
- 1 cup (240 ml) evaporated milk
- 3 large egg yolks, room temperature
- ½ cup (115 g) unsalted butter
- 1 ½ cups (120 g) unsweetened shredded coconut
- 1 ½ cups (150 g) chopped pecans, toasted
- 12 oz (340 g) dark chocolate
- 1 ½ cups (360 ml) heavy whipping cream
- ½ cup (60 g) chopped pecans, lightly toasted
- ¼ cup (20 g) unsweetened shredded coconut, lightly toasted
- 2 tbsp gold sanding sugar
Instructions
- Prepare the pans by greasing them with butter and dusting with cocoa powder.
- Make the chocolate cake batter by mixing the dry ingredients and then incorporating the wet ingredients until combined.
- Divide batter among the cake pans and bake at 350°F (175°C) for 22–28 minutes.
- Cool the cakes and prepare the coconut-pecan filling by cooking evaporated milk, sugar, and egg yolks until thick.
- Toast pecans and coconut for decoration.
- Make the glossy ganache by heating cream and pouring over chopped chocolate.
- Level and assemble the cake layers with ganache and filling.
- Apply a crumb coat and then a final layer of ganache frosting.
- Decorate with toasted pecan-coconut mixture and chocolate curls.
- Chill before serving and slice to enjoy.
Notes
Ensure ingredients are at room temperature for better mixing. This cake adapts well to an air fryer.
Nutrition
- Serving Size: 1 slice
- Calories: 470
- Sugar: 40g
- Sodium: 300mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 70mg