Description

The Perfect Harmony of Ingredients. Deeply chocolatey, ultra-moist cake layers, a gooey coconut–pecan frosting, and an optional silky ganache drizzle—this celebration classic is built for show-stopping slices.

Ingredients

Units Scale

For the Rich Chocolate Cake

2 cups all-purpose flour (leveled)
1 3/4 cups granulated sugar
3/4 cup unsweetened cocoa powder (use high-quality cocoa)
2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 cup buttermilk, room temperature (for tender crumb)
1/2 cup vegetable oil (for moisture)
2 large eggs, room temperature
2 tsp vanilla extract
1 cup boiling water (blooms cocoa; batter will be thin)

For the Gooey Coconut–Pecan Frosting

1 cup evaporated milk (rich, caramel-like base)
1 cup granulated sugar
3 large egg yolks (lightly beaten)
1/2 cup unsalted butter
1 tsp vanilla extract
1 1/2 cups sweetened shredded coconut
1 cup chopped pecans (toasted for best flavor)

Optional Chocolate Ganache

1/2 cup heavy cream
4 oz semi-sweet chocolate, chopped (use a good-quality bar)

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Instructions

Prep pans & oven: Preheat to 350°F (175°C). Grease and flour three 9-inch round pans and line bottoms with parchment.
Mix dry: In a large bowl, whisk flour, sugar, cocoa, baking soda, baking powder, and salt. Sift if lumpy.
Mix wet: In a second bowl, whisk buttermilk, oil, eggs, and vanilla until smooth. Add wet to dry and beat on medium until combined.
Bloom cocoa with water: With mixer on low, slowly pour in boiling water. Batter will be thin—this is correct. Divide evenly among pans.
Bake: 28–32 minutes or until a toothpick in the center comes out clean. Cool in pans 10 minutes, then invert onto wire racks and cool completely.
Cook frosting: In a saucepan over medium heat, stir evaporated milk, sugar, egg yolks, and butter constantly 10–12 minutes until thick and custardy (coats the back of a spoon). Remove from heat; stir in vanilla, coconut, and pecans. Cool completely to thicken.
Assemble: Place first cake layer on a plate; spread one-third of frosting. Repeat with second layer and another third. Top with final layer and crown with remaining frosting. Sides are traditionally left bare.
Optional ganache: Heat cream just to a simmer; pour over chopped chocolate in a heatproof bowl. Rest 5 minutes; stir smooth. Cool slightly, then drizzle over the cake to create drips.
Set & slice: Let cake stand 30 minutes so frosting firms for clean slices.

Notes

Project timeline: Active time is under 1 hour; remaining time is cooling. Measure flour with the spoon-and-level method for a tender crumb. For extra depth, toast pecans and bloom cocoa fully with boiling water.

Prep Time: 25 minutes
Cook Time: 32 minutes
Category: Cakes, Dessert
Cuisine: American

Nutrition

Calories: 550
Sugar: 45
Fat: 32
Carbohydrates: 65
Protein: 6