Ingredients
Scale
- 8 ounces bittersweet chocolate, finely chopped
- 2/3 cup unsweetened cocoa powder
- 1 3/4 cups all-purpose flour
- 1 1/4 cups granulated sugar
- 1/2 cup packed dark brown sugar
- 1 teaspoon baking soda
- 1 cup buttermilk
- 4 large eggs
- 1/2 cup vegetable oil or coconut oil
- For the frosting: 1 stick unsalted butter
- 1 cup evaporated milk
- 2 teaspoons cornstarch
- 1 cup granulated sugar
- 3 egg yolks
- 1 teaspoon vanilla extract
- 1/8 teaspoon fine sea salt
- 2 cups shredded sweetened coconut
- 3/4 cup chopped pecans
Instructions
- Preheat oven to 350°F (175°C) and grease two 9-inch round cake pans.
- Melt chopped chocolate in boiling water over low heat until smooth.
- In a mixing bowl, whisk flour, cocoa powder, baking soda, and salt.
- In another bowl, mix sugars, buttermilk, oil, eggs, and vanilla until smooth.
- Combine wet and dry ingredients; add melted chocolate mixture until just mixed.
- Pour batter into pans and bake for 30-35 minutes or until a toothpick comes out clean.
- Cool cakes in pans for 10 minutes before transferring to wire racks.
- For frosting: melt butter in a saucepan; stir in evaporated milk and cornstarch until thickened. Add sugar and egg yolks while whisking continuously. Mix in vanilla extract, salt, coconut, and pecans.
- Once cooled completely, frost the cake layers as desired.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 serving
- Calories: 395
- Sugar: 34g
- Sodium: 238mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 134mg