Ingredients:

  • 2 ¼ cups All-Purpose (Plain) Flour, sifted
  • 2 cups Granulated Sugar
  • ¾ cup Unsweetened Dutch-Processed Cocoa Powder
  • 1 ½ tsp Baking Soda
  • 1 tsp Fine Sea Salt
  • 2 large Eggs (Room Temp)
  • 1 cup Buttermilk (Room Temp)
  • ½ cup Vegetable Oil
  • 1 tsp Vanilla Extract
  • 1 cup Hot, strong black coffee (or boiling water)
  • 4 large Egg Yolks
  • 1 cup Full-fat Evaporated Milk
  • 1 cup Granulated Sugar (for frosting)
  • ½ cup (1 stick) Unsalted Butter, cut into cubes
  • 1 tsp Vanilla Extract (for frosting)
  • 1 ½ cups Sweetened Shredded Coconut
  • 1 ½ cups Toasted Pecans, roughly chopped

Instructions:

  1. Preheat the oven to 175°C (350°F). Grease and line the two 9-inch cake tins with parchment paper circles.
  2. Sieve together the flour, cocoa powder, baking soda, and salt into a large bowl. Whisk in the granulated sugar.
  3. In a separate bowl, whisk together the eggs, buttermilk, oil, and vanilla until just combined.
  4. Add the wet ingredients to the dry mixture. Mix on low speed until just combined (do not overmix!).
  5. Slowly pour in the hot coffee or boiling water, mixing gently until the batter is smooth and very liquid. This step is key for the dark colour and moist texture.
  6. Divide the batter evenly between the two prepared tins. Bake for 30–35 minutes, or until a skewer inserted into the centre comes out clean.
  7. Allow cakes to cool in the tins for 10 minutes before inverting them onto a wire rack. Let them cool completely—a minimum of 1 hour—before frosting.
  8. Lightly toast the pecans in a dry pan until fragrant (about 5 minutes). Set aside.
  9. In a heatproof bowl set over a saucepan of simmering water (a bain-marie), whisk together the egg yolks, evaporated milk, and granulated sugar.
  10. Cook, stirring constantly with a whisk, until the mixture thickens slightly and can coat the back of a spoon (approximately 15–20 minutes). The temperature should reach about 82°C (180°F). Do not let the water touch the bottom of the bowl.
  11. Remove the bowl from the heat. Stir in the cubed butter until melted and smooth. Stir in the vanilla extract.
  12. Allow the custard base to cool for about 30 minutes at room temperature, then transfer to the refrigerator for 15-20 minutes until slightly thickened but still spreadable.
  13. Once cool, gently fold in the shredded coconut and the toasted pecans.
  14. If necessary, use a sharp serrated knife to carefully level the tops of the cooled cake layers. Place one cake layer on your serving plate.
  15. Scoop half of the coconut-pecan frosting onto the centre of the first layer and spread evenly. Place the second layer on top.
  16. Spread the remaining frosting across the top layer, ensuring the edges are left exposed to show off the dark chocolate sponge.
  17. Allow the cake to set at room temperature for at least 30 minutes before slicing and serving.