*Ingredients:
°1 and 3/4 c (220g) flour
°3/4 c (65 g) un-sweetened cocoa powder
°1 and 3/4 c granulated sugar
°2 tsp baking soda
°1 tsp baking powder
°1 tsp salt
°2 tsp espresso powder
°1/2 c canola or vegetable oil
°2 egg
°3/4 c sour cream
°1/2 cup (120 ml) buttermilk, at room temperature*
°2 tsp pure vanilla extract
°1/2 cup (120 ml) hot water or coffee*
+Coconut and pecan filling
°1/2 c un-salted butter
°1 c (200 g) pack light
°3 egg yolks
°1 can evaporated milk
°1 tsp pure vanilla extract
°2 c coconut
°1 c chop pecans
*Icing
use this chocolate buttercream for a nude style cake
using this chocolate buttercream to glaze top & sides
optional for garnish: additional toasted pecans and sweetened shredded coconut
*Instructions
Preheat oven 350°F (177°C). Greased 9×2-inch cake pans, line with parchment paper, then greased parchment paper. Parchment paper helps cakes release easily from pans.
Making cake: Whisk flour, cocoa powder, sugar, baking soda, baking powder, salt and espresso powder (if use) in bowl.
Put apart. Using a hand or stand mixer fitted with a whisk attachment (or you can use a whisk), mix together the oil, eggs, sour cream, buttermilk and vanilla until smooth. they are combined.
Pour wet ingredients to dry ingredients, adding hot water or coffee also whisk or beat until the batter is combined.
Divided batter equally between 3 pans. Baking for 21-25 min. Cooking times vary, so watch yours.
Take the cakes out of the oven and place them on a wire rack. Let cool completely in pan.
While the cakes cool, prepare the coconut pecan filling so it cools and is ready at the same time. Blending butter, brown sugar, egg yolks & evaporated milk in saucepan on heat. Once boiling, whisk constantly until mixture thickens, about 5 minutes. Removing from heat & stirring in vanilla, toast pecans & coconut. Let cool completely before covering the cake.
Assembly and frosting: First, level the cakes if necessary: using a large serrated knife, cut a thin layer on top of the cakes to create a flat surface. Place 1 layer of cake on your cake stand or serving platter. Evenly covering the top with 1/2 of coconut-pecan fill (half is about 1 and 1/4 cups). Topping with 2nd layer and cover top with rest coconut pecan filling. Top with the third layer of cake. Spread the chocolate buttercream in a thick layer on top. Garnish with additional toasted pecans and coconut, if desired. Refrigerate for at least 45 minutes before slicing, otherwise the cake may gently fall apart as you slice it.
Cover leftover cake tightly and store in refrigerator for 5 days.
Enjoy !
