Decadent Chocolate Delight

Ingredients

• For the cake: For the cake:
• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1 3/4 cups (350g) granulated sugar 1 3/4 cups (350g) granulated sugar
• 3/4 cup (65g) unsweetened cocoa powder 3/4 cup (65g) unsweetened cocoa powder
• 1 1/2 teaspoons baking powder 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda 1 1/2 teaspoons baking soda
• 1 teaspoon salt 1 teaspoon salt
• 2 large eggs 2 large eggs
• 1 cup (240ml) whole milk 1 cup (240ml) whole milk
• 1/2 cup (120ml) vegetable oil 1/2 cup (120ml) vegetable oil
• 2 teaspoons vanilla extract 2 teaspoons vanilla extract
• 1 cup (240ml) boiling water 1 cup (240ml) boiling water
• For the filling: For the filling:
• 1 cup (240ml) sweetened condensed milk 1 cup (240ml) sweetened condensed milk
• 3/4 cup (170g) unsalted butter 3/4 cup (170g) unsalted butter
• 3/4 cup (150g) granulated sugar 3/4 cup (150g) granulated sugar
• 3 large egg yolks 3 large egg yolks
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1 1/2 cups (120g) shredded coconut 1 1/2 cups (120g) shredded coconut
• 1 cup (120g) toasted pecans, chopped 1 cup (120g) toasted pecans, chopped
• For the ganache frosting: For the ganache frosting:
• 1 1/2 cups (360ml) heavy cream 1 1/2 cups (360ml) heavy cream
• 12 ounces (340g) semisweet chocolate, finely chopped 12 ounces (340g) semisweet chocolate, finely chopped
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract

Nutrition

• Calories (kcal / KJ): 520 kcal / 2176 KJ
• Fat (total, saturated): 31g, 16g
• Carbohydrates (total, sugars): 59g, 43g
• Protein: 7g
• Fiber: 4g
• Salt: 0.7g

Preparation

1. 1.
   Preheat the oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
2. 2.
   In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. 3.
   Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix until well combined.
4. 4.
   Gradually pour in the boiling water while stirring the batter. The batter will be thin, but that's normal.
5. 5.
   Divide the batter equally among the prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
6. 6.
   While the cakes are baking, prepare the filling. In a saucepan, combine the sweetened condensed milk, butter, granulated sugar, egg yolks, and vanilla extract. Cook over medium heat, stirring constantly, until the mixture thickens and becomes golden brown.
7. 7.
   Remove the filling from heat and stir in the shredded coconut and chopped pecans. Let it cool completely.
8. 8.
   Once the cakes have cooled, spread the coconut-pecan filling evenly between the layers.
9. 9.
   To make the ganache frosting, heat the heavy cream in a saucepan until it begins to simmer. Remove from heat and add the chopped chocolate. Let it sit for a minute, then stir until smooth and glossy. Stir in the vanilla extract.
10. 10.
    Allow the ganache to cool slightly, then pour it over the assembled cake, spreading it evenly on the top and sides.
11. 11.
    Refrigerate the cake for at least 2 hours before serving to allow the flavors to meld together.

Treat your ingredients with care...

• Cocoa powder — Use high-quality unsweetened cocoa powder for the best chocolate flavor.
• Sweetened condensed milk — Ensure the milk is thick and creamy for a rich filling.
• Shredded coconut — Toast the coconut before adding it to the filling for enhanced flavor.
• Pecans — Toast the pecans in a dry skillet over medium heat until fragrant to bring out their nuttiness.
• Semisweet chocolate — Finely chop the chocolate for easier melting and a smoother ganache.

Tips & Tricks

• For an extra touch of flavor, add a splash of rum or bourbon to the coconut-pecan filling.
• To ensure even cake layers, weigh the batter and divide it equally among the pans.
• To make the ganache frosting extra glossy, add a tablespoon of corn syrup while melting the chocolate.
• If you prefer a sweeter cake, you can add a layer of chocolate buttercream frosting between the cake layers along with the coconut-pecan filling.
• Garnish the cake with additional toasted pecans and shredded coconut for an elegant presentation.

Serving advice

Serve the Decadent Chocolate Delight at room temperature for the best texture and flavor. Pair each slice with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful contrast.

Presentation advice

To create an eye-catching presentation, dust the top of the cake with cocoa powder or sprinkle it with chocolate shavings. Place a few whole pecans on top for an elegant finishing touch.