Ingredients
Equipment
Method
- Preheat oven to 350°F. Spray and line 2 or 3 (9-inch) round cake pans with parchment. Spray again.
- Place chopped chocolate in a heatproof bowl. Pour boiling water over and stir until smooth.
- Beat egg whites until stiff peaks form. Set aside.
- Whisk flour, cocoa, baking soda, and salt in a bowl.
- Beat butter and sugar until fluffy. Add egg yolks one at a time, then melted chocolate and vanilla.
- On low speed, add dry ingredients in 3 additions, alternating with buttermilk, beginning and ending with dry mix.
- Fold egg whites gently into batter. Divide into pans.
- Bake 25–30 minutes (3 layers) or 35–40 minutes (2 layers). Cool in pans 15 minutes, then turn onto racks.
- In saucepan, whisk yolks, evaporated milk, and brown sugar. Add butter and cook until thick, about 12 minutes. Stir in coconut, pecans, vanilla, and salt. Cool.
- Heat cream and corn syrup. Pour over chopped chocolate and whisk into smooth glaze.
- Layer cake with coconut-pecan frosting. Drizzle chocolate glaze on top, letting it drip down sides.
Notes
For best results, bake the layers a day in advance to make assembly easier. The frosting can also be made ahead and refrigerated, then brought to room temperature before spreading. Store cake covered at room temperature for 2 days, or refrigerate for up to 5 days.