For the cake
Adjust the rack to lower-middle position and heat to 350ºF. Line two 9" cake pans with parchment paper and spray with non-stick baking spray.
In a medium bowl, whisk together the chocolate, cocoa, and boiling water until smooth; set aside to cool. In another bowl, whisk together the flour, baking soda and salt. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugars until light in color, about 1-2 minutes. Scrape down the bowl with a rubber spatula. Add the eggs one at a time beating well after each addition. Add the cooled chocolate mixture and the vanilla and mix until incorporated. Add the flour mixture in three additions, alternating with sour cream. Mix just until combined.
Evenly pour the batter into the prepared pans. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool cakes in the pan for 10 minutes. Invert them on a wire rack to cool completely. (Cooled cakes can be wrapped in plastic wrap and stored at room temperature for 2 days.
For the filling
Preheat the oven to 325ºF. Spread pecans and coconut on a rimmed baking sheet and bake until the nuts are toasted and the coconut is light golden brown. Set aside to cool.
Whisk the milk, cornstarch, butter, brown sugar, and salt in a saucepan over medium-high heat until bubbling, about 3 minutes. Continue to cook until mixture is thickened, about 1 minute. Remove from the heat and stir in the vanilla. Stir in the pecans and coconut and set aside to cool to room temperature.
For the syrup
Heat the water and sugar in a small sauce pan until the sugar is melted. Remove from the heat and add the chocolate liquer. Set aside to cool.
For the icing
Place the chocolate, corn syrup, and butter in a medium bowl. Heat the heavy cream to a boil and pour over the chocolate. Let sit for one minute, then stir until smooth and completely melted. Set aside to cool completely. Mixture will thicken as it cools.
Slice the cake layers in half horizontally. Place one cake layer on a serving platter. Brush with some of the syrup. Spread 1/4 of the filling on the cake. Place another cake layer on top and repeat with the syrup filling and cake layers. Spread the sides of the cake with the cooled icing and pipe rosettes of icing around the edges of the cake. Enjoy!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (279g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 545 (52%)|
|Amt Per Serving||% DV|
|Total Fat 60.6g||81 %|
|Saturated Fat 35.3g||177 %|
|Monounsaturated Fat 17.1g|
|Polyunsanturated Fat 4g|
|Cholesterol 109.3mg||34 %|
|Sodium 726.5mg||25 %|
|Potassium 611.3mg||16 %|
|Total Carbohydrate 122.5g||36 %|
|Dietary Fiber 6.1g||24 %|
|Sugars, other 116.4g|
|Protein 10.4g||15 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1056
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