You might wonder, why is this post here? I consider that nutrition as everything in life is BALANCE, and this balance in my case is eating 80% of the week a healthy, nutritious and wholefood meals, and 20% say YES to those guilty pleasure.
- Preheat oven at 350F-200C
- Using the mixer, whisk the butter with sugar until creamy and fluffy.
- Add the eggs, one at a time, and whisk until everyting is well mixed and combined.
- In a separate bowl, add the coffee and chocolate and heat for 1min20sec in the microwave until chocolated has meleted.
- Add this mixture into the butter, eggs, and sugar and whisk for a couple of minutes
- Sift the flour, baking powder, baking soda, salt and cocoa into the wet ingredients and the buttermilk, mix until well combined,. It is important to not over whisk if you want and fluffly and soft cake.
- Divide the batter into 3 molds of 8″ and bake for 30 to 35 minutes
- Let them cool at room temperature.
- In a sauce pan at medium heat, mix the evaporated milk, cassonade sugar, vanilla extract and yolks. Stirring constantly and when the mixture begins to boil and thicken, remove form the heat, Pour into a bowl and add chopped pecans and coconut, mix well and let it cool until it is spreadable. Place it in the fridge for an hour or so.
- To assemble the cake, place one layer and a third of the frosting, place the second layer and frosting, and the last layer nad frosting.
- Let it cool in the fridge for a couple of hours and decorate with pecans or chocolate.
I really enjoy this cake, I reduced the amount of sugar and selecting unsweaten coconut. Hope you enjoy this one, with a cup of coffee of your choice