THE INGREDIENTS LIST:
For the cake:
2 1/4 Cups.Of all-purpose flour.
1 1/2 Cups.Of granulated sugar.
3/4 Cup.Of unsweetened cocoa powder.
1 1/2 Tsp.Of baking powder.
1 1/2 Tsp.Of baking soda.
1 Tsp.Of salt.
1 1/2 Cups.Of buttermilk.
1/2 Cup.Of vegetable oil.
3 large eggs.
2 Tsp.Of pure vanilla extract.
1 1/2 Cups.Of boiling water.
For the coconut-pecan frosting:
1 Cup.Of evaporated milk.
1 Cup.Of granulated sugar.
3 large egg yolks.
1/2 Cup.Of unsalted butter.
1 Tsp.Of pure vanilla extract.
1 1/3 Cups.Of shredded sweetened coconut.
1 Cup.Of chopped pecans.
For the chocolate ganache:
4-oz.Of bittersweet chocolate, chopped.
1/2 Cup.Of heavy cream.
1 Tbsp.Of unsalted butter.
1 Tsp.Of pure vanilla extract.
PREPARATION:
To make the cake:
1st Step
Prepare your oven by setting the temperature to 175 degrees Celsius (350 degrees Fahrenheit). Butter and flour three round 9-inch cake tins.
2nd Step
Combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large mixing basin. Mix until thoroughly combined.
3rd Step
To the dry ingredients, add the buttermilk, vegetable oil, eggs, and vanilla extract. Blend the ingredients until it is homogeneous.
4th Step
Gradually incorporate the scalding water into the batter while stirring. The batter will be scant, which is typical.
5th Step
Evenly distribute the mixture among the prepared cake molds. 30-35 minutes in a preheated oven, or until a toothpick inserted into the center of the cake comes out clean. Allow the cakes to settle to room temperature before icing.
To make the coconut-pecan icing:
1st Step
Combine evaporated milk, sugar, egg yolks, butter, and vanilla extract in a medium saucepan. Cook the mixture over medium heat, stirring continuously, until it thickens (approximately 12 to 15 minutes).
2nd Step
Remove the saucepan from the heat and blend in the coconut flakes and hazelnuts. Allow the mixture to settle until it reaches a consistency that can be distributed.
To make a chocolate ganache:
1st Step
Combine the grated bittersweet chocolate, heavy cream, butter, and vanilla extract in a heat-safe receptacle.
2nd Step
Place the basin over a saucepan of simmering water (double boiler) and agitate until the mixture is homogeneous and the chocolate is completely dissolved.
Assembling the Cake:
1st Step
Place one of the cake layers on a serving platter after it has chilled. Spread an ample amount of the coconut-pecan frosting on top. Repeat this procedure for each remaining layer.
2nd Step
Pour the chocolate ganache over the cake and allow it to run down the sides.
3rd Step – Refrigerate the assembled cake to enable the ganache to solidify. After setting, cut and serve.