The simplicity of this dessert is one of its highlights. Not all cakes need buttercream frosting. This delicious chocolate cake is layered with a thick coconut and pecan filling that gives this cake all the bold flavor you could want.

Serves 10-12 people

Prep Time: 30 Minutes

Bake Time: 45 Minutes

Total Time: 2 Hrs

Ingredients:

For the Cake:

2 2/3 Cup (320g) All Purpose Flour

1 Cup (100g) Unsweetened Cocoa Powder

1 Tbs (14g) Baking Soda

1 Tsp (4g) Espresso Powder

½ Tsp (2g) Salt

1 Cup, (226g) Softened Unsalted Butter

3 Cups (600g) Light Brown Sugar, Packed

4 Large Room Temperature Eggs

1 Tbs (13g) Vanilla Extract

1 1/3 Cups (320g) Room Temperature Sour Cream

1 1/3 Cups (319g) Hot Water

   For the Filling:

1 Cup (245g) Heavy Cream

1 Cup (200g) Granulated Sugar

½ Cup (113g) Unsalted Butter

3 Large Egg Yolks

1/8 Tsp Salt

2 Tsp (8g) Vanilla Extract

1 1/3 Cups (100g) Shredded Coconut

1 ¼ Cups (28g) Chopped Pecans

Directions:

1.     Preheat oven to 350 Degrees F (180 C) and grease 3 9-inch round cake pans with cooking spray, then line with parchment paper, then grease the parchment paper.

2.     In a bowl, sift the flour and cocoa powder, then add the baking powder, salt and espresso powder and combine. Set Aside.

3.     In the bowl of a stand mixer with the paddle attachment or a large bowl with a hand mixer, cream the butter and brown sugar for 3 minutes, then add the eggs one at a time, fully incorporating each egg before adding the next. Add the vanilla.

4.     Add the sour cream, combine, then in 3 parts, alternately add the flour mixture with the hot water, starting and ending with the dry ingredients. Stop mixing once the last bit of flour is barely incorporated. Scrape the bowl with a rubber spatula, being sure to get the bottom of the bowl making sure everything is evenly combined.

5.     Evenly distribute the batter between the prepared cake pans and bake for 30-35 minutes, until a cake tester inserted in the center of the cake comes out clean, or the top springs back when lightly touched. Allow to cool in the pan for 10 minutes, then turn onto cooling racks, peel off the parchment, and allow to cool completely.

6.     In a saucepan over medium heat, whisk the cream, sugar, butter and yolks together and cook while whisking frequently over medium heat until thickened, about 10 minutes.

7.     You can optionally toast the pecans in the oven at 350 F for about 10 minutes to bring out the flavor. After the cream mixture is thickened, turn off the heat and add the vanilla, coconut and pecans, stir to combine, then transfer to a bowl and allow to cool completely at room temperature.

8.     To assemble the cake, simple layer the cake with equal portions of the filling, spreading a generous layer on the final top layer.

-Store in the refrigerator covered with plastic wrap for up to 4 days.