Detailed Directions and Instructions
Prepare the Cake Batter
1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a medium bowl, melt the chocolate by combining it with boiling water, stirring until smooth. Allow it to cool.
3. In a large mixing bowl, cream together the butter and sugar until light and fluffy.
4. Add the egg yolks, one at a time, mixing well after each addition.
5. Stir in the cooled chocolate mixture.
6. In another bowl, mix together the flour, baking powder, and salt. Gradually add this to the chocolate mixture, alternating with buttermilk. Mix until just combined.
7. In a separate bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the cake batter until no white streaks remain.
Bake the Cakes
8. Divide the batter evenly between the two prepared cake pans.
9. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.
10. Allow the cakes to cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
Prepare the Coconut-Pecan Frosting
11. In a saucepan over medium heat, combine the evaporated milk, sugar, butter, and egg yolks. Cook while stirring until the mixture thickens, about 10 minutes.
12. Remove from heat and stir in the coconut and pecans. Allow the frosting to cool completely before using.
Assemble the Cake
13. Place one cake layer on a serving plate. Spread a layer of the coconut-pecan frosting on top.
14. Place the second cake layer on top and frost the top and sides of the entire cake with the remaining frosting.
Serve the Cake
15. Slice the cake and serve it at room temperature, and enjoy!
Notes
Cake Variation
Using a different type of chocolate can change the flavor profile of the cake; dark chocolate will provide a richer taste, while milk chocolate will make it sweeter.
Frosting Tips
Make sure the frosting cools completely before spreading it on the cake to prevent it from melting or sliding off.
Storage Instructions
Store any leftover cake in an airtight container at room temperature for up to three days or in the refrigerator for up to a week.
Serving Suggestions
This cake pairs well with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat.
