Please enjoy my recipe for one of my favorite cakes, if you enjoy my posts please consider upvoting, resteeming and following
Ingredients-
For the Cake:
1/2 cup of unsalted butter, softened "not melted"
1 cup semisweet chocolate chips
1/2 cup milk
2 cups all purpose flour
1 tsp. baking soda
1/2 tsp. salt
4 large eggs
1 cup buttermilk
For the Icing:
2 cups sweetened shredded dried coconut
4 large egg yolks
12oz. can evaporated milk
1 - 1/2 cups sugar
2 tsp. vanilla extract
3/4 tsp. salt
3/4 cup unsalted butter cut in to small squares
1 1/2 cups pecans, chopped
Directions-
Cake:
1. Position racks in the upper and lower thirds of the oven and heat the oven to 350°F. Grease the sides of three 9×2-inch round cake pans with butter and line the bottoms with parchment paper circles.
2. Put the milk and chocolate into a bowl then microwave until the chocolate is melted and the milk is hot, about 1 minute, whisk the chocolate until it is completely dissolved then set aside until cool to the touch.
3. Sift the flour, baking soda and salt in a mixing bowl.
4. Whisk the eggs in a mixing cup.
5. Beat the butter for a few seconds in a stand mixer fitted with the paddle attachment on medium-low speed. Add the sugar in a steady stream and then beat on medium speed, scraping the bowl as necessary, until the mixture is lightened in color and fluffy, 4 to 5 minutes.
6. Still on medium speed add the eggs one at a time, taking 1 1/2 minutes to add them all.
7. Add the melted chocolate and vanilla and beat just until blended.
8. With the mixer turned off, add a quarter of the flour mixture. Mix on medium-low speed just until incorporated.
9. Add a third of the buttermilk and mix until blended.
10. Repeat steps 8 and 9 until the remaining flour and buttermilk are all combined. You should repeat step 8 4 times and step nine 3times.
11. Divide the batter among the pans and spread it evenly.
12. Bake, rotating the pans and swapping their positions, until the cakes just start to pull away from the sides of the pans and spring back when very gently pressed with a finger, 20 to 25 minutes.
13. Let the cakes cool in their pans on a rack for 10 minutes.
14. Run a knife or small spatula around the edges to separate the cakes from the pans. Turn the cakes out onto the rack and peel off the parchment paper. Cool completely
Icing:
1. Spread the coconut and pecans on a baking tray and toast at 350°F for ten minutes until golden brown. Scrape the toasted coconut and pecans onto a sheet of waxed paper and let cool completely.
2. Whisk the egg yolks with the evaporated milk, sugar, vanilla, and salt in a heavy-duty, nonreactive 4-quart saucepan.
3. Add the butter. Set over medium heat and stir constantly with a spatula, scraping the bottom and corners of the pot.
4. When the mixture starts to boil, adjust the heat so that it boils lightly but not furiously, and cook, stirring constantly, until golden and thickened, 3 to 4 minutes.
5. Off the heat, stir in the pecans and coconut. Let cool completely.
Now that you've made the cakes and icing it's time to assemble everything
1. Put one cake layer on a cake plate. Spread a third of the icing over the top of the cake, leaving a 1/4-inch border.
2. Top with a second cake layer. Spread with half of the remaining icing.
3. Put the third cake layer on top and cover it with the remaining icing. You may ice the sides of the cake too if you wish
All done, enjoy!!