Ingredients

2 cups granulated sugar (400 g)

1 3/4 cups all-purpose flour (210 g)

3/4 cup unsweetened cocoa powder (75 g)

1 1/2 teaspoons baking powder (6 g)

1 1/2 teaspoons baking soda (7.5 g)

1 teaspoon salt (5 g)

2 large eggs

1 cup buttermilk (240 ml)

1/2 cup oil (vegetable or canola oil) (120 ml)

2 teaspoons vanilla extract (10 ml)

1 cup boiling water (240 ml)

1/2 cup light brown sugar (100 g)

1/2 cup granulated sugar (100 g)

1/2 cup butter (115 g)

3 large egg yolks

3/4 cup evaporated milk (180 ml)

1 tablespoon vanilla extract (15 ml)

1 cup chopped pecans (120 g)

1 cup shredded sweetened coconut (80 g)

1/2 cup butter (115 g)

2/3 cup unsweetened cocoa powder (65 g)

3 cups powdered sugar (360 g)

1/3 cup evaporated milk (80 ml)

1 teaspoon vanilla extract (5 ml)

Instructions

Step 1: Preheat your oven to 375°F. Grease two 8 or 9-inch round baking pans, and line the bottoms with wax or parchment paper for easy removal.

Step 2: In a large bowl, stir together the granulated sugar, flour, cocoa powder, baking powder, baking soda, and salt.

Step 3: In a separate bowl, whisk the eggs, buttermilk, oil, and vanilla extract until combined.

Step 4: Add the wet ingredients to the dry ingredients and mix until just combined. Carefully stir in the boiling water; the batter will be thin, which is normal.

Step 5: Divide the batter evenly between the prepared pans and bake for 25 to 35 minutes. The 9-inch pans may bake faster. A toothpick inserted in the center should come out clean or with a few crumbs.

Step 6: Let cakes cool in the pans for 5 minutes, then invert onto wire racks to cool completely.

Step 7: For the coconut-pecan frosting, combine brown sugar, granulated sugar, butter, egg yolks, and evaporated milk in a medium saucepan. Stir well and bring to a low boil over medium heat, stirring constantly until it thickens, about a few minutes.

Step 8: Remove from heat and stir in vanilla extract, chopped pecans, and shredded coconut. Let the frosting cool completely before using.

Step 9: For the chocolate buttercream, melt butter in a bowl. Stir in cocoa powder. Gradually add powdered sugar and evaporated milk alternately, beating to a spreadable consistency. Adjust with extra milk or sugar if needed. Stir in vanilla extract.

Step 10: To assemble, place one cake layer on your serving plate. Spread a thin layer of chocolate buttercream over it, then spoon half of the coconut-pecan frosting on top, leaving about 1/2 inch from the edges.

Step 11: Add the second cake layer on top and smooth chocolate buttercream over the entire cake.

Step 12: Spread the remaining coconut-pecan frosting on top of the cake and serve.

Tips & Variations

Use parchment paper rounds in the pans to ensure the cake layers come out cleanly without sticking.

Substitute toasted walnuts for pecans if preferred for a different nutty flavor.

Add a pinch of espresso powder to the chocolate batter to deepen the chocolate flavor.

For a lighter frosting, replace half the butter in the chocolate buttercream with cream cheese.

FAQs

Can I make this cake without buttermilk?

Yes, you can substitute buttermilk with regular milk mixed with 1 tablespoon of lemon juice or white vinegar per cup. Let it sit for 5 minutes before using.