Ingredients:

  • 2 cups (250g) all-purpose flour, plus more for dusting
  • ¾ cup (75g) unsweetened cocoa powder (Dutch-processed preferred)
  • 1 ½ teaspoons baking soda
  • ¾ teaspoon baking powder
  • ¾ teaspoon salt
  • 1 ½ cups (3 sticks or 340g) unsalted butter, softened
  • 2 ¼ cups (450g) granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 ½ cups (360ml) buttermilk
  • ¾ cup (180ml) hot strong brewed coffee (or hot water if you want to play it safe)
  • ½ cup (120ml) strong brewed coffee
  • ¼ cup (50g) granulated sugar
  • 2 tablespoons (30ml) dark rum or coffee liqueur (optional)
  • 1 cup (2 sticks or 226g) unsalted butter, softened
  • 1 ½ cups (180g) packed light brown sugar
  • ½ cup (120ml) evaporated milk
  • 4 large egg yolks
  • 1 teaspoon vanilla extract
  • 1 (14 ounce or 400g) can sweetened shredded coconut
  • 1 ½ cups (150g) chopped pecans, toasted
  • 8 ounces (225g) bittersweet chocolate, finely chopped
  • 1 cup (240ml) heavy cream
  • 2 tablespoons (30g) unsalted butter, softened

Instructions:

  1. Prepare the Cake Pans: Grease and flour the cake pans, then line the bottoms with parchment paper rounds.
  2. Combine Dry Ingredients: Whisk together flour, cocoa powder, baking soda, baking powder, and salt in a large bowl.
  3. Cream Butter and Sugar: Beat butter and sugar until light and fluffy.
  4. Add Eggs and Vanilla: Beat in eggs one at a time, then stir in vanilla.
  5. Alternate Wet and Dry Ingredients: Gradually add dry ingredients to the butter mixture, alternating with buttermilk, beginning and ending with dry ingredients.
  6. Stir in Coffee: Gently stir in hot coffee until just combined.
  7. Divide Batter and Bake: Divide batter evenly among the prepared cake pans and bake until a cake tester inserted into the center comes out clean.
  8. Cool Cakes: Let cakes cool in pans for 10 minutes, then invert onto wire racks to cool completely.
  9. Make Coffee Syrup (Optional): Combine coffee and sugar in a saucepan and bring to a simmer. Cook until sugar is dissolved. Stir in rum or liqueur (if using).
  10. Prepare the Frosting: Melt butter in a saucepan. Stir in brown sugar, evaporated milk, egg yolks, and vanilla. Cook over medium heat, stirring constantly, until thickened. Remove from heat and stir in coconut and pecans. Cool completely.
  11. Make the Ganache: Place chopped chocolate in a heatproof bowl. Heat cream in a saucepan until simmering. Pour hot cream over chocolate and let sit for 1 minute. Whisk until smooth. Stir in butter.
  12. Assemble the Cake: Level the cake layers if needed. Brush each layer with coffee syrup (optional). Place one cake layer on a serving plate. Spread with a layer of frosting. Repeat with remaining cake layers and frosting.
  13. Pour Ganache: Pour ganache over the top of the cake, letting it drip down the sides.
  14. Chill and Serve: Chill cake for at least 30 minutes before serving.