Brown Family

Ingredients

Chocolate Cake

• 2 cups granulated sugar (400 g)
• 1¾ cups all-purpose flour (210 g)
• ¾ cup unsweetened cocoa powder (75 g)
• 1½ teaspoons baking powder (6 g)
• 1½ teaspoons baking soda (7.5 g)
• 1 teaspoon salt (5 g)
• 2 large eggs
• 1 cup buttermilk (240 ml)
• ½ cup vegetable or canola oil (120 ml)
• 2 teaspoons vanilla extract (10 ml)
• 1 cup boiling water (240 ml)

Coconut-Pecan Frosting

• ½ cup light brown sugar (100 g)
• ½ cup granulated sugar (100 g)
• ½ cup butter (115 g)
• 3 large egg yolks
• ¾ cup evaporated milk (180 ml)
• 1 tablespoon vanilla extract (15 ml)
• 1 cup chopped pecans (120 g)
• 1 cup sweetened shredded coconut (80 g)

Chocolate Frosting

• ½ cup butter (115 g)
• ⅔ cup unsweetened cocoa powder (65 g)
• 3 cups powdered sugar (360 g)
• ⅓ cup evaporated milk (80 ml)
• 1 teaspoon vanilla extract (5 ml)

Instructions

1. Heat the oven to 375°F. Grease two 8- or 9-inch round cake pans and line the bottoms with parchment rounds.
2. Make the cake: In a large bowl, stir together the sugar, flour, cocoa powder, baking powder, baking soda, and salt.
3. Add the eggs, buttermilk, oil, and vanilla. Beat with a hand mixer on medium speed for 2 minutes, scraping the bowl as needed.
4. Stir in the boiling water. The batter will be thin.
5. Divide the batter evenly between the prepared pans. Bake for 25-35 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.
6. Cool the cakes in their pans for 10 minutes, then turn them out onto wire racks to cool completely.
7. Make the coconut-pecan frosting: Add the brown sugar, granulated sugar, butter, egg yolks, and evaporated milk to a saucepan. Cook over medium heat, stirring constantly, until thickened, about 10-12 minutes.
8. Remove the saucepan from the heat and stir in the vanilla, pecans, and coconut. Let cool completely.
9. Make the chocolate frosting: Melt the butter in a saucepan over low heat. Whisk in the cocoa powder, then remove from the heat. Alternately add the powdered sugar and evaporated milk, beating until smooth. Stir in the vanilla.
10. Assemble the cake: Place one cake layer on a serving plate and spread with half of the coconut-pecan frosting. Top with the second layer and spread the remaining coconut-pecan frosting over the top. Frost the sides with the chocolate frosting; use any remaining frosting to pipe a border, if desired.

Notes

• The coconut-pecan and chocolate frostings can be made ahead and refrigerated. Bring them to room temperature for about 1 hour before frosting the cake.
• To freeze the baked layers, cool completely, wrap each layer well, and freeze for up to 3 months. The assembled cake can be frozen, well covered, for 2-3 months; thaw before serving.