Ingredients
2cupsall-purpose flour
¼cupunsweetened cocoa powder
1tspbaking powder
½tspbaking soda
½tspkosher salt
1cupboiling water
4ozunsweetened baking chocolate
½tspespresso powder,for deeper chocolate flavor, optional
2cupsgranulated sugar
4large eggs
1cupcanola oil
2tspvanilla extract
3large egg yolks
8ozevaporated milk
1½cupslightly packed brown sugar
4ozunsalted butter,(1 stick)
1tspvanilla
¼tspkosher salt
2½cupssweetened shredded coconut
1½cupschopped pecans
Preparation
Preheat the oven to 350 degrees F. Grease a 9×13-inch baking pan.
Sift the flour, cocoa, baking powder, soda, and salt into a large mixing bowl.
In a measuring cup, combine the boiling water, chocolate, and espresso. Cover and let the hot water melt the chocolate for about 10 minutes. Whisk until smooth.
Check the water with a finger; it should no longer be hot to the touch.
In a separate bowl (or in a measuring cup, if it’s large enough), combine chocolate-water with the sugar, eggs, oil, and vanilla extract. Whisk to combine.
Pour the chocolate mixture into the flour mixture and beat, using a stand mixer or a hand mixer, until just combined. Stop periodically and scrape the bottom of the bowl.
Spread the batter into the pan and bake for 25 to 35 minutes or until the top springs back to the touch, the sides of the cake have pulled slightly away from the pan, and a toothpick inserted into the center comes out clean.
Leave the cake in the pan, and set it on a wire rack to cool completely for about 45 minutes before frosting.
Whisk together the egg yolks, evaporated milk, and brown sugar in a saucepan. Add the butter and warm over medium-high heat, stirring constantly for about 10 minutes until the mixture thickens.
Remove from the heat and stir in the vanilla and salt, followed by the coconut and pecans. The frosting should be thick, creamy, and nubbly with coconut and pecans.
Cool the frosting to room temperature and spread generously onto the cake. Serve the cake from the pan.
The cake can be made a few days ahead, but wait to top it with the coconut-pecan frosting before serving. This cake is best served the same day it’s frosted.
Leftovers can be kept, covered, for 2 to 3 days at room temperature.
