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1
For cake: Put oven on to 350u00b0. Grease and flour two 8-inch cake pans.
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2
In a large bowl, mix together first five (dry) ingredients. Make well in bowl for wet ingredients.
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3
In a separate medium bowl, mix together oil, milk and eggs. Pour into the well in dry ingredients.
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4
As you begin to beat the batter, add the cup of hot coffee. Beat until well mixed then for two minutes on high.
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5
Pour into prepared pans. Bake for 30 minutes or until toothpick placed in center comes out dry.
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6
Cool for 10 minutes. Remove from pans and continue to cool on racks until completely cooled. Finish by icing with Ganache and filling that follows:
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7
FILLING: In a medium size saucepan, combine sugar, cream, egg yolks, butter and vanilla.
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8
Cook over medium heat for about 12 minutes until thickened, stirring continuously.
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Add coconut and chopped pecans and mix well to incorporate.
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10
Remove saucepan from heat and beat with a whisk until frosting is of spreading consistency.
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11
Place the first layer of cake on a large plate.
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12
Spread filling over and then place the second layer of cake on top.
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13
Again, spread over with filling and continue with the third layer.
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14
Complete spreading the filling over the entire layered caked until all filling is used.
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15
GANACHE: In a medium size saucepan, combine butter and cream and bring to a simmer on medium heat about 4 minutes, stirring continuously.
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16
Chop chocolate and place in a separate bowl.
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17
Pour hot butter/cream sauce over chocolate and whisk until chocolate is melted and mixture is smooth.
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18
Spread ganache over cake and down the sides using a spatula or an icing spreader until all ganache is used.
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19
Sprinkle top and sides with chopped pecans.
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20
Place cake in refrigerator until ganache is set.
