A creamy and crunchy coconut and pecan filling sandwiched between layers of light chocolate cake.
This cake, despite its name suggests, is American. It was named after the guy that made it. It’s originally a very sweet cake, but I personally don’t like thing too sweet so I tweaked the recipe a little. It’s also a rustic cake, so you don’t need to worry if you can’t frost cakes, like me. You can tell by my lovely piping job, that I am highly skilled at cake decorating.
- 1 cups all purpose flour
- 60 g (2 oz) milk chocolate
- 1/4 cup hot coffee (or hot water)
- 2 tsp cocoa powder
- 1/2 tsp baking sodass
- 1/4 tsp baking powder
- 1/2 tsp salt
- 2 eggs, separated
- 1/4 cup white sugar
- 1/2 cup + 2 tbsp butter, softened
- 3/4 cup white sugar
- 1/2 cup buttermilk
- 1/2 tsp vanilla extract
coconut pecan filling
- 3 egg yolks
- 1 1/2 cup brown sugar
- 1 cup evaporated milk
- 1/2 cup butter, melted
- 1/8 tsp salt
- 2 cups unsweetened coconut shreds
- 1 cup toasted pecans, chopped
chocolate ganache (optional)
- 1/2 cup milk chocolate chips
- 1/4 cup heavy whipping cream
- Preheat your oven to 350°F or 175°C and butter three 6 inch or 15 cm cake pans, then line each of the bottoms with a parchment paper round.
- In a small bowl, add your chocolate and pour over the hot coffee. Let it sit for a bit, then mix it until they’re combined. In a medium bowl, sift the flour, cocoa powder, baking soda, baking powder, and salt. Give it a good whisk and set it aside.
- In a metal or glass bowl, whip the egg whites. Once they get foamy, add in the 1/4 cup of white sugar and beat until soft peaks form. Set aside
- In a mixer bowl, cream the butter and 3/4 cup of sugar until pale and fluffy. Next add in the egg yolks and chocolate mixture, then mix well until there are no streaks of chocolate. Add in a third of your dry ingredients, and mix. Then half of the buttermilk and mix, alternating between the wet and dry until everything is combined.]
- Using a spatula, fold a third of the egg whites into the chocolate batter to lighten it. Then add in the rest of the egg whites and fold carefully to not deflate the batter too much.
- Divide the batter evenly into the three cake pans and bake in the preheated oven for 15-20 minutes, or until a toothpick inserted in comes out clean.
- Flip out out the cakes onto a cooling rack and peel off the parchment paper. While they cool make the filling.
- Place the butter, egg yolks, vanilla and sugar into a sauce pan and cook it over medium heat. Stir constantly with a whisk until the mixture thickens a little.
- Transfer the mixture into a heat safe bowl, and add in the chopped pecans and coconut shreds. Mix well.
- Place the chocolate and cream into a microwave safe bowl, and heat it for 20s, then mix. Repeat this until you get a smooth ganache, then place it in the fridge to cool.
- Once completely cooled, whip it until stiff peaks, fill it into a pastry bag fitted with a star tip.
- On a cake stand place your first cake and scoop on a generous amount of your filling. Spread it all the way to the sides, but not going over. Repeat until you have your third cake on.
- Pipe a ring of your ganache around the last layer, then fill in the ring with more of the coconut pecan filling.
- Slice and serve. You can keep your cake stored in the fridge for 3 to 4 days.