1. CAKE. 2. Pre-heat oven to 350 degrees. Adjust an oven rack to the middle position. 3. Generously grease two 8" round cake pans and cover the bottoms with parchment or waxed paper. Grease the paper and dust the pans with flour, tapping out the excess. 4. Mix the cocoa, espresso (or coffee) powder and add boiling water. Mix until smooth. 5. Cool the mixture to room temperature and stir in the buttermilk and vanilla. 6. With an electric mixer on medium-high speed, beat the butter until smooth and shiny (about 30 seconds). 7. Gradually add the sugar and beat until mixture is fluffy and almost white (3-5 minutes). 8. Add the eggs 1 at a time beating for 1 full minute after each egg. 9. In another bowl, whisk the flour, baking soda and salt. 10. With the mixer at the lowest speed, add 1/3 of the dry ingredients to the butter mixture. 11. Add 1/3 of the cocoa mixture. Alternate until all ingredients are mixed in and batter appears satin-like. 12. Divide the batter evenly between the two pans and bake until toothpick inserted in centers comes out clean (23-30 minutes). 13. Transfer the pans to wire racks and cool for 10 minutes. 14. Invert the cakes onto another rack and peel off the paper liners. Cool completely before frosting. 15. FILLING. 16. Mix the egg yolks, sugar and salt. 17. Beat in the butter. 18. Gradually beat in the cream and vanilla. 19. Pour mixture into a saucepan and cok over low heat, stirring constantly until the mixture is puffy and just begins to thicken (15-20 minutes). 20. Pour the mixture into a bowl to cool to room temperature. 21. Stir in pecans and coconut. 22. TO ASSEMBLE. 23. Cut each layer of cake in half horizontally so that each cake forms 2 layers. 24. Place 1 of the cake halves on a serving platter and spread about 1 cup of filling over the cake half. 25. Repeat the layers and frost the entire cake when done. ---------------------------------------------------------------------------
Nutrition
Ingredients
