-CAKE LAYERS-
4 oz Unsweetened chocolate;
-chopped
1/2 c Water
3 c Cake flour; (not
-self-rising)
1 ts Baking soda
1 ts Salt
2 Sticks unsalted butter;
-softened
1 c Light brown sugar; firmly
-packed
1 c Granulated sugar
3 lg Eggs
1 1/2 ts Vanilla
1 c Buttermilk
FILLING
1 c Heavy cream
1 c Granulated sugar
1/2 c Unsalted butter
3 lg Egg yolks; beaten lightly
1 ts Vanilla
1 c Pecans chopped fine and;
-toasted lightly
1 1/3 c Sweetened flaked coconut;
-toasted lightly
FROSTING
5 tb Unsalted butter; softened
3 tb Heavy cream
1 ts Vanilla
2 oz Unsweetened chocolate;
-melted & cooled
2 c Confectioners’ sugar
Make the cake layers: Line the bottoms of 3 buttered 9 by 1 1/2-inch round
cake pans with rounds of waxed paper, butter the paper, and dust the pans
with flour, knocking out the excess. In a small metal bowl set over a
saucepan of barely simmering water melt the chocolate with the water,
stirring occasionally, remove the bowl from the heat, and let the mixture
cool. Into a bowl sift together the flour, the baking soda, and the salt.
In the large bowl of an electric mixer cream together the butter and the
sugars until the mixture is smooth. Add the buttermilk alternately in
batches, beginning and ending with the flour mixture, and beat the batter
until it is smooth. Mix in the melted chocolate. Divide the batter among
the prepared pans, smoothing the tops, rap each pan twice on a hard surface
to expel any air bubbles, and bake the layers in the middle of a preheated
350 degree oven for 20 to 30 minutes, or until a tester comes out clean.
Let the layers cool in the pans on racks for 10 minutes, run a knife around
the edge of each pan, and invert the layers onto the racks. Remove the wax
paper and let the layers cool completely. The cake layers may be made 2
days in advance and kept, wrapped in plastic wrap, at room temperature.
Make the filling: In a saucepan combine the cream, the granulated sugar,
and the butter and cook the mixture over moderately low heat, stirring,
until the sugar is dissolved. Whisk 1/2 cup of the cream mixture into the
yolks, whisk the yolk mixture into the remaining cream mixture, and cook
the mixture over moderately low heat, whisking, for 10 minutes, or until it
is thickened (do not boil). Stir in the vanilla, the pecans, and the
coconut and let it cool, stirring occasionally.
Make the frosting: In a bowl beat together the butter, the cream, the
vanilla, the chocolate, and the confectioners sugar until the frosting is
fluffy.
Assemble the cake: On a cake stand arrange 1 cake layer, spread the layer
with 3/4 cup of the filling, and top the filling with a second layer.
Spread the second layer with 3/4 cup of the remaining filling and pour the
icing on top of the cake, letting it drip down the side of the cake.
The cake may be assembled 1 day in advance and kept covered loosely and
chilled. Let the cake return to room temperature before serving.
Yields
1 Servings