Ingredients
2cupsgranulated sugar
½cupcanola oil
1cupmilk
2eggs
1tspvanilla
1¾cupall purpose flour,fluffed and leveled
¾cupcocoa
2tspbaking soda
1tspsalt
1tspbaking powder
1cuphot coffee,or water
1cupcream,or evaporated milk
1cupgranulated sugar
3egg yolks
½cupunsalted butter
1½cupssweetened shredded coconut
1cuppecans,finely chopped
1tspvanilla extract
100gdark chocolate,about ¾ cup chopped
¼cupheavy cream
Preparation
Grease and flour three 8-inch round cake pans, tapping firmly to remove any excess flour once coated. Turn the oven to 350 degrees F.
In a large bowl, whisk together sugar, and oil until combined.
Add milk, eggs, and vanilla and whisk until smooth.
Add flour, cocoa powder, baking soda, salt, and baking powder and whisk until combined.
Slowly stir in hot coffee until batter is smooth.
Divide evenly between prepared pans and bake for 20 to 22 minutes, until a toothpick in the center comes out dry or with moist crumbs. Set aside to cool completely.
In a medium saucepan, whisk together cream, sugar, and egg yolks.
Add butter, and cook over medium heat for 5 to 10 minutes, whisking often, until thickened.
Remove from heat and stir in coconut, pecans, and vanilla.
Let cool completely to room temperature (to a spreadable consistency) before frosting cooled cakes. If you need to cool quickly, pour into a clean bowl and place in the refrigerator for 20 to 30 minutes, stirring often.
In a small pot, melt chocolate and cream together over low heat, stirring often. Set aside to cool slightly.
Place one cake layer on a serving plate. Top with ⅓ of the coconut pecan frosting.
Repeat with the remaining two layers, spreading chocolate ganache on the top cake layer and letting set completely before topping with remaining frosting. Let chocolate cool completely before slicing.
