Directions
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Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. This step prevents the cake from sticking, ensuring a smooth flip when it’s done.
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Melt the chopped semisweet chocolate in a heatproof bowl over simmering water or in the microwave. Once melted, let it cool slightly. This step is crucial because it adds a tremendous depth of flavor to the cake.
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In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. The dry ingredients should be well-combined to ensure a uniform texture in the final cake.
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Add the buttermilk, vegetable oil, eggs, and vanilla extract to the dry ingredients. Beat on medium speed for about 2 minutes until fully combined.
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Carefully stir in the melted chocolate, mixing well to incorporate its richness into the batter.
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Gradually stir in the boiling water until combined. This step will make your batter quite thin, but that’s perfect for achieving a moist cake.
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Divide the batter evenly between the prepared pans and bake for 30-35 minutes. Check for doneness with a toothpick; it should come out clean when inserted into the center.
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Once baked, let the cakes cool in the pans for about 10 minutes. Then, remove them from the pans and let them cool completely on wire racks.
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For the frosting, combine the egg yolks, evaporated milk, sugar, and butter in a saucepan over medium heat. Stir constantly until the mixture thickens. This step takes patience but results in a tremendously creamy frosting.
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Remove the pan from heat and stir in the vanilla, coconut, and pecans. Your frosting is now ready to spread over the cooled cake layers.
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Frost the cooled cakes generously with the coconut pecan frosting, ensuring each slice will be packed with flavor.
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Serve and enjoy this heartwarming cake that’s sure to please family and friends alike.
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