You need this awesome cake in your life! Give this recipe a try now and prepare to be amazed. Enjoy!
Ingredients:
For the cake:
3/4 c butter (1 1/2 sticks)
1 1/4 c dark cocoa powder
1 c brewed coffee
2 c milk (I used coconut milk)
1 1/2 c brown sugar
1 1/2 c white sugar
3 Eggs, lightly beaten
1 tbsp vanilla
2 1/4 c all-purpose flour (or rice flour for gluten-free)
1 tsp baking soda
3 tsp baking powder
3/4 tsp salt
For the German chocolate frosting:
1 c brown sugar
1 c evaporated milk
3 Egg yolks
1/2 c butter (1 stick)
3 tsp vanilla
3 c Sweetened Flaked Coconut
1 1/2 c pecans (lightly toasted in the oven or a pan on the stove)
For the milk chocolate frosting:
2 c chopped Milk Chocolate or milk chocolate chips
2 sticks butter, softened
5 tbsp cocoa powder
1 tsp vanilla
5 c powdered sugar
3-6 tbsp milk
Directions:
Step 1: Prepare the oven and preheat to 175 degrees C or 350 degrees F.
Step 2: Line with parchment paper three 8-inch cake pans.
Step 3: Place the cocoa and butter into a heat-proof bowl, then place it inside the microwave. Heat until melted completely.
Step 4: Add milk and coffee. Whisk until well blended.
Step 5: Add the eggs, sugars, and vanilla. Whisk until well mixed.
Step 6: In a mixing bowl, add baking soda, flour, salt, and baking powder. Whisk until well mixed.
Step 7: Transfer the mixture into the butter mixture and stir until well blended.
Step 8: Fill each of the prepared pans with the batter.
Step 9: Place them inside the preheated oven and bake for about 45 minutes or until done.
Step 10: Remove from the oven and allow the cakes to cool completely.
Step 11: In a saucepan, add the egg yolks, butter, sugar, and milk. Whisk until well mixed.
Step 12: Place the on the stove and turn the heat to low. Stir and cook the mixture until the texture becomes thick.
Step 13: Add coconut, pecans, and vanilla. Stir until well mixed.
Step 14: Allow the frosting to cool completely, then prepared the German chocolate frosting.
Step 15: Fill each centre part of the cakes with the chocolate frosting, then frost the sides with the milk chocolate.
Step 16: Serve and enjoy!
Ingredients
- For the cake:
- 3/4 c butter (1 1/2 sticks)
- 1 1/4 c dark cocoa powder
- 1 c brewed coffee
- 2 c milk (I used coconut milk)
- 1 1/2 c brown sugar
- 1 1/2 c white sugar
- 3 Eggs, lightly beaten
- 1 tbsp vanilla
- 2 1/4 c all-purpose flour (or rice flour for gluten-free)
- 1 tsp baking soda
- 3 tsp baking powder
- 3/4 tsp salt
- For the German chocolate frosting:
- 1 c brown sugar
- 1 c evaporated milk
- 3 Egg yolks
- 1/2 c butter (1 stick)
- 3 tsp vanilla
- 3 c Sweetened Flaked Coconut
- 1 1/2 c pecans (lightly toasted in the oven or a pan on the stove)
- For the milk chocolate frosting:
- 2 c chopped Milk Chocolate or milk chocolate chips
- 2 sticks butter, softened
- 5 tbsp cocoa powder
- 1 tsp vanilla
- 5 c powdered sugar
- 3-6 tbsp milk
Instructions
Step 1: Prepare the oven and preheat to 175 degrees C or 350 degrees F.
Step 2: Line with parchment paper three 8-inch cake pans.
Step 3: Place the cocoa and butter into a heat-proof bowl, then place it inside the microwave. Heat until melted completely.
Step 4: Add milk and coffee. Whisk until well blended.
Step 5: Add the eggs, sugars, and vanilla. Whisk until well mixed.
Step 6: In a mixing bowl, add baking soda, flour, salt, and baking powder. Whisk until well mixed.
Step 7: Transfer the mixture into the butter mixture and stir until well blended.
Step 8: Fill each of the prepared pans with the batter.
Step 9: Place them inside the preheated oven and bake for about 45 minutes or until done.
Step 10: Remove from the oven and allow the cakes to cool completely.
Step 11: In a saucepan, add the egg yolks, butter, sugar, and milk. Whisk until well mixed.
Step 12: Place the on the stove and turn the heat to low. Stir and cook the mixture until the texture becomes thick.
Step 13: Add coconut, pecans, and vanilla. Stir until well mixed.
Step 14: Allow the frosting to cool completely, then prepared the German chocolate frosting.
Step 15: Fill each centre part of the cakes with the chocolate frosting, then frost the sides with the milk chocolate.
Step 16: Serve and enjoy!
