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1
Set a rack in the middle of the oven and preheat to 350 degrees.
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2
F. Lightly grease 2 (9-inch) cake pans and line the bottoms with disks of parchment paper.
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3
Sift the flour, cocoa, ancho chile powder, baking soda, baking powder, and salt onto a sheet of waxed paper.
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4
Sift again.
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5
Place butter and sugar in the bowl of an electric mixer fitted with the paddle attachment and beat at high speed until smooth and fluffy.
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6
Add the eggs, 1 at a time, beating until each is incorporated.
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7
Continue beating, scraping down the sides of the bowl if necessary, until light and fluffy, about 5 more minutes.
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8
With the mixer on low speed, beat in 1/3 of the flour mixture.
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9
Beat in the vanilla, half of the buttermilk and half of the coffee, then another 1/3 of the flour mixture.
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10
Beat in the remaining buttermilk and coffee, then the remaining flour mixture.
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11
Spread the batter evenly in prepared pans.
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12
Bake for 30 minutes, or until the centers spring back when lightly pressed.
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13
Cool the cakes in the pan on a wire rack.
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14
Whipped Ganache Filling:
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15
Bring heavy cream to a simmer in a small saucepan.
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16
Place chocolate in a large bowl, pour heavy cream over and let sit for 1 minute.
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17
Gently whisk until combined.
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18
Place the ganache over a bowl filled with ice water to chill slightly, whisking occasionally.
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19
Remove ganache from the ice and whip with a whisk until light and fluffy.
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20
Fold in the toffee bits.
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21
Coconut Buttercream:
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22
In the bowl of a stand mixer fitted with a wire whip attachment, beat the egg yolks at medium-high speed until creamy and pale yellow, about 5 minutes.
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23
In a nonstick saucepan, combine the sugar and corn syrup.
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24
Place over medium-high heat and bring to a full rolling boil without stirring and cook until it reaches soft-ball stage (238 to 242 degrees F) on a candy thermometer.
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25
Immediately pour the mixture into a buttered heat proof measuring cup to halt the cooking.
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26
Add a small amount of the syrup to the beaten egg yolks, turn on the mixer to high speed, and beat for about 5 seconds.
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27
Continue stopping the mixer, adding syrup, and beating in the same manner until all of the syrup is incorporated and the mixture is cooled completely.
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28
Add the butter, 1 piece at a time, and beat until incorporated before adding the next piece.
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29
When all of the butter has been blended in, add the vanilla and coconut milk and continue beating until combined.
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30
Assembly:
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31
Slice each cake in half horizontally to make 4 layers total.
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32
Place the first layer down and spread with a thin layer of the Ganache.
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33
Repeat with the remaining cake layers and ganache, ending with a cake layer.
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34
Spread a thin layer of the buttercream over the entire cake.
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35
This is called a crumb coat.
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36
Chill the cake for about 30 minutes.
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37
Frost entire cake with the remaining buttercream.
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38
Press coconut into the sides of the cake.
