Step 1

To prepare the Chocolate Cake

Step 3

This cake can be baked in 2 nine inch round pans or in a 9x13 rectangular pan. The 9x13 will get cut in half lengthwise and the layers stacked if you want to make it as a bar cake.

Step 5

Combine all ingredients in a mixing bowl and beat with electric mixer for 2 minutes.

Step 7

Pour into 2 greased and floured 8 or 9 inch cake pans (or one 9x13 baking pan)

Step 9

Bake at 350 degrees F for 30-35 minutes or until toothpick inserted in the center comes out clean. Cool in pans for 5 minutes before turning out onto a wire rack to cool completely.

Step 11

NOTE

Step 13

I've added this note because so many people ask about the coffee in this chocolate cake recipe. The recipe calls for a cup of brewed coffee, meaning prepared as you would drink it. It does NOT mean a cup of ground coffee or a cup of instant coffee granules either; although I always smile when someone asks that because my late friend Anne did that once, bless her soul. Let's just say her husband wasn't impressed!

Step 15

A little coffee accentuates the flavour of chocolate but if you like, you can just substitute and additional cup of milk for the coffee. It's not a problem.

Step 17

To prepare the Caramel Coconut Pecan Filling

Step 19

First toast the coconut and pecans so they can cool before using them. I toast pecans at 350 degrees on an aluminum baking sheet for about 8 minutes or so, turning them once during the toasting time.

Step 21

I toast the coconut the same way, but toss it about every 3 minutes, so that it toasts evenly. Just keep doing that until the toasted coconut reaches a nice brown colour.

Step 23

Meanwhile add the brown sugar, evaporated milk, egg yolks, melted butter and vanilla extract to a medium sized saucepan.

Step 25

Cook over medium low heat stirring constantly until the mixture begins to boil and thicken. I cooked it for about 2-3 minutes after it started boiling well.

Step 27

It is very important to stir this constantly or it WILL stick to the bottom and burn. I use a silicone spatula to stir and constantly scrape the entire surface of the bottom of the pot to make sure it does not stick in any one place.

Step 29

Once thickened and bubbling add the toasted coconut and pecans.

Step 31

Cool the filling to room temperature, stirring occasionally before using it to fill the layers of the cake.

Step 33

To prepare the Chocolate Frosting

Step 35

Melt the chocolate chips in a double boiler and let cool back to almost room temperature.

Step 37

Mix the butter, cocoa and icing sugar together until the butter is broken up well into small pieces and distributed throughout the sugar. It may still look powdery at this point.

Step 39

Add the melted chocolate chips, vanilla extract and 3 tbsp milk.

Step 41

Beat together well until smooth, fluffy and creamy. You can add more milk if you want a softer textured frosting or a little more icing sugar if you want a stiffer frosting.

Step 43

To Construct the Cake

Step 45

Spread the filling over the centre and top of the cake.

Step 47

Frost the sides of the cake with the chocolate buttercream icing if adding that option.