Ingredients

How to make it

  • 1. Butter two 9-inch cake pans, then line the bottoms with rounds of parchment or wax paper. Preheat the oven to 350°.
  • 2. Melt both chocolates together with the 6 tablespoons of water. Use either a double-boiler or a microwave. Stir until smooth, then set aside until room temperature.
  • 3. In the bowl of an electric mixer, or by hand, beat the butter and 1 ¼ cup of the sugar until light and fluffy, about 5 minutes. Beat in the melted chocolate, then the egg yolks, one at a time.
  • 4. Sift together the flour, baking powder, baking soda, and salt.
  • 5. Mix in half of the dry ingredients into the creamed butter mixture, then the buttermilk and the vanilla extract, then the rest of the dry ingredients.
  • 6. In a separate metal or glass bowl, beat the egg whites until they hold soft, droopy peaks. Beat in the ¼ cup of sugar until stiff.
  • 7. Fold about one-third of the egg whites into the cake batter to lighten it, then fold in the remaining egg whites just until there’s no trace of egg white visible.
  • 8. Divide the batter into the 2 prepared cake pans, smooth the tops, and bake for about 45 minutes, until a toothpick inserted into the center comes out clean.
  • Cool cake layers completely.
  • While the cakes are baking and cooling, make the filling, syrup, and icing.
  • To make the filling:
  • 1. Mix the cream, sugar, and egg yolks in a medium saucepan. Put the 3 ounces butter, salt, toasted coconut, and pecan pieces in a large bowl.
  • 2. Heat the cream mixture and cook, stirring constantly (scraping the bottom as you stir) until the mixture begins to thicken and coats the spoon (an instant-read thermometer will read 170°.)
  • 3. Pour the hot custard immediately into the pecan-coconut mixture and stir until the butter is melted. Cool completely.
  • To make the syrup:
  • 1. In a small saucepan, heat the sugar and water until the sugar has melted. Remove from heat and stir in the dark rum.
  • To make the icing:
  • 1. Place the 8 ounces of chopped chocolate in a bowl with the corn syrup and 1 ½ ounces of butter.
  • 2. Heat the cream until it just begins to boil. Remove from heat and pour over the chocolate. Let stand one minute, then stir until smooth. Let sit until room temperature.
  • To assemble the cake:
  • Remove the cake layers from the pans and cut both cake layers in half horizontally, using a serrated bread knife.Set the first cake layer on a cake plate. Brush well with syrup. Spread ¾ cup of the coconut filling over the cake layer, making sure to reach to the edges. Set another cake layer on top.
  • Repeat, using the syrup to brush each cake layer, then spreading ¾ cup of the coconut filling over each layer, including the top.
  • Ice the sides with the chocolate icing, then pipe a decorative border of chocolate icing around the top, encircling the coconut topping.
  • (It may seem like a lot of chocolate icing, but use it all. Trust me. You won’t be sorry.)

Reviews & Comments 5

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  • knoxcop 5 years ago
    This is the way I do most all my cakes---scratch bake, syrup soaker, filling and frosting. This one is getting tried out in my kitchen very soon! Great post and thanks.--Kn0x--
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    " It was excellent "
    momo_55grandma ate it and said...
    love this choc. cake. thanks bunches. high5
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  • abermouse 5 years ago
    I made this cake last weekend and it was amazing. I had not made a cake from scratch in a long time. It did not rise as much as I thought it would, and one layer fell apart while I was building the layers, but I pieced it back together and once iced it, it was awesome.
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    " It was excellent "
    joe1155 ate it and said...
    This is a real cake recipe. Sounds delicious!
    Was this review helpful? Yes Flag
    " It was excellent "
    joe1155 ate it and said...
    This is a real cake recipe. Sounds delicious!
    Was this review helpful? Yes Flag

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