For the Chocolate Cake:
2 cups sugar (granulated)
1-3/4 cup flour (all-purpose)
3/4 cup chocolate powder, unsweetened
1 1/2 tablespoons powdered baking soda
1 1/2 teaspoons bicarbonate of soda
1 teaspoon kosher salt
2 eggs, big
half a cup of oil (vegetable or canola oil)
vanilla extract (two tablespoons)
1 cup of hot water
Combine the following ingredients in a mixing bowl to make the Coconut Frosting.
1/2 cup brown sugar (light)
1/2 cup sugar (granulated)
1 pound of butter
3 big yolks of eggs
a quarter-cup of evaporated milk
1 tbsp vanilla bean extract
1 cup pecans, chopped
1 cup sweetened shredded coconut
Combine the following ingredients in a mixing bowl to make the chocolate icing.
1 pound of butter
2/3 cup chocolate powder, unsweetened
a third of a cup of powdered sugar
a third cup of evaporated milk
1 teaspoon extract de Vanille
Preheat the oven to 375 degrees Fahrenheit. 2 x 8 or 9-inch circular baking pans greased To ensure that the cake pulls out quickly, I prefer to cut a circular piece of wax or parchment paper for the bottom of the pan.
To Make the Cake:
Combine the sugar, flour, cocoa, baking powder, baking soda, and salt in a large mixing basin. Whisk together the eggs, buttermilk, oil, and vanilla extract in a separate dish. Incorporate the wet and dry ingredients in a mixing bowl and stir to combine. Pour in hot water and stir well (batter will be very thin). Pour the batter into the pans that have been prepared.
Bake for 25 to 35 minutes, depending on the size of your cake pan. Bake until a toothpick inserted in the middle comes out clean or with few crumbs (the 9″ pan takes less time to bake) or until a toothpick inserted in the center comes out clean or with few crumbs (the 9″ pan takes less time to bake). Cool in the pan for 5 minutes before inverting onto wire racks to cool thoroughly.
To make the German Chocolate Frosting, combine the following ingredients in a mixing bowl.
Brown sugar, granulated sugar, butter, egg yolks, and evaporated milk are combined in a medium pot. Stir everything together and bring it to a low boil over medium heat. Continually stir for several minutes or until the mixture thickens.
Take the pan off the heat and mix in the vanilla, almonds, and coconut. Allow for thorough cooling before stacking on the cake.
Combine the following ingredients in a mixing bowl to make the chocolate buttercream frosting.
Melt the butter in a saucepan. Add the chocolate powder and mix well. Using a mixer, alternately add powdered sugar and milk until spreading consistency. If necessary, thin the frosting with a bit more milk or a pinch of extra powder until it reaches the required consistency. Pour in the vanilla extract.
Putting the Cake Together:
One of the cake rounds should be placed on a serving stand or dish.
Spread a thin layer of chocolate frosting over the cake layer, pour half of the coconut frosting on top, and level it out. Allow 12 inches between the filling and the cake’s border.
Place the second cake round on top of the first. Apply a thick layer of chocolate frosting on the entire cake.
Place the rest of the coconut icing on top of the cake.