JamesGermanChocolate

Ingredients

Cake

• 1/4 cup cocoa powder
• 2 tsp Instant Espresso
• 1/3 cup boiling water
• 1/3 cup buttermilk
• 2 tsp vanilla
• 1 1/2 cup butter
• 1 1/4 cup sugar
• 3 eggs
• 1 1/4 cup flour
• 1/2 tsp baking soda
• 1/2 tsp salt

Frosting

• 1 cup evaporated milk (can use cream, half and half, or whole milk here)
• 1 cup sugar
• 1/2 cup butter
• 3 egg yolks
• vanilla
• 1 1/3 cup shredded coconut
• 1 cup chopped pecans

Directions

Cake

1. Preheat oven to 350°F
2. Line bottom of cake pans with parchment paper and grease pans
3. Mix cocoa and instant espresso in a bowl and add boiling water, mix until smooth
4. Cool to room temperature and add buttermilk and vanilla
5. Beat the butter in stand mixer until smooth and shiny then gradually add sugar and beat until fluffy and white (3-5 minutes)
6. Add eggs one at a time waiting until each is fully incorporated before adding the next
7. Whisk dry ingredients together in separate bowl
8. Add to butter mixture in 3 parts, with half the espresso/cocoa liquid between each of the three parts
9. Scrape the side of the bowl and mix until fully incorporated
10. Divide batter into pans and bake until cake tests clean. 23-30 minutes if 2 cakes or 15-20 if 3

Frosting

Make a double batch

1. Add milk, sugar, butter, and egg yolks to saucepan
2. Whisk together and cook over medium low heat, stirring constantly until thickened
3. Remove from heat and stir in coconut and pecans, more coconut can be used to thicken until nearly right for spreading
4. Let cool until thick enough to spread on cake
5. Use cooled frosting between cake layers