Ingredients:

  • 4 oz Baker’s German’s Sweet Chocolate, chopped
  • 0.5 cup boiling water or hot coffee
  • 2 cups all-purpose flour
  • 1.5 cups granulated sugar
  • 0.75 cup unsweetened cocoa powder
  • 1.5 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp sea salt
  • 1 cup buttermilk, room temperature
  • 0.5 cup vegetable oil
  • 2 large eggs, room temperature
  • 2 tsp pure vanilla extract
  • 1 cup evaporated milk
  • 1 cup granulated sugar (for frosting)
  • 3 large egg yolks
  • 0.5 cup unsalted butter
  • 1 tsp vanilla extract (for frosting)
  • 1.5 cups shredded sweetened coconut
  • 1.5 cups chopped pecans, toasted

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
  2. In a small bowl, pour boiling water or coffee over the chopped German's Sweet Chocolate. Let sit for 2 minutes, then whisk until smooth.
  3. In a large bowl, sift together flour, 1.5 cups sugar, cocoa powder, baking soda, baking powder, and salt.
  4. Add buttermilk, vegetable oil, eggs, vanilla, and the melted chocolate mixture to the dry ingredients. Whisk until just combined and smooth.
  5. Divide batter evenly between the prepared pans and bake for 30-35 minutes, or until a toothpick comes out clean. Cool in pans for 10 minutes, then transfer to wire racks.
  6. Prepare frosting: In a medium heavy-bottomed saucepan, combine evaporated milk, 1 cup sugar, egg yolks, and butter. Cook over medium heat, whisking constantly until the mixture thickens into a custard.
  7. Remove from heat and stir in vanilla, coconut, and toasted pecans. Let the frosting cool until it reaches a spreadable consistency.
  8. Place one cake layer on a plate, spread with frosting, top with the second layer, and cover the top (and sides if desired) with the remaining frosting.