A rich, moist chocolate cake layered with creamy coconut-pecan filling and finished with silky chocolate ganache. Every bite is soft, chocolatey, and deliciously gooey!
Photo-inspired recipe to recreate the cake shown.
Prep: 25 min
Cook: 35 min
Servings: 12
Ingredients
For the Chocolate Cake:
- 1¾ cups all-purpose flour
- 1¾ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1½ teaspoons baking powder
- 1½ teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup hot coffee or hot water
For the Gooey Coconut Pecan Filling:
- 1 cup evaporated milk
- ¾ cup brown sugar
- 3 egg yolks
- ½ cup unsalted butter
- 1 teaspoon vanilla extract
- 1½ cups sweetened shredded coconut
- 1 cup chopped pecans
For the Chocolate Ganache:
- 8 oz semi-sweet chocolate, chopped
- ¾ cup heavy whipping cream
- 1 tablespoon butter (optional)
Instructions
Step 1: Prepare the Cake
Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add eggs, milk, oil, and vanilla. Mix until smooth. Slowly stir in hot coffee or water. The batter will be thin.
Step 2: Bake
Divide the batter evenly between the prepared pans. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Step 3: Make the Coconut Pecan Filling
In a saucepan, combine evaporated milk, brown sugar, egg yolks, and butter.
Cook over medium-low heat, stirring constantly, for approximately 10–12 minutes until thickened. Do not let the mixture boil vigorously.
Remove from heat. Stir in vanilla, shredded coconut, and chopped pecans. Let the filling cool until thick and spreadable.
Step 4: Prepare the Chocolate Ganache
Heat the heavy cream until steaming, but not boiling.
Pour it over the chopped chocolate. Let sit for 2 minutes, then stir until smooth and glossy. Add butter if desired.
Allow the ganache to cool slightly until it reaches a pourable consistency.
Step 5: Assemble the Cake
Place the first chocolate cake layer on a serving plate.
Spread a generous amount of coconut pecan filling over the cake.
Carefully place the second cake layer on top. Spread the remaining filling over the top and drizzle chocolate ganache over the cake, allowing some to flow down the sides.
Step 6: Serve
Refrigerate for 30 minutes to help the layers set. Slice with a sharp knife and serve at room temperature for the best soft, gooey texture.
Tips for the Perfect Cake
- Use hot coffee to enhance the chocolate flavor without making the cake taste strongly of coffee.
- Do not overbake; moist cake layers make all the difference.
- Let the coconut filling cool before layering so it doesn’t slide.
- Toast the pecans lightly for extra flavor.
- For an extra gooey dessert, serve the cake with slightly warmed chocolate sauce.
Storage: Keep covered in the refrigerator for up to 4 days. Bring slices to room temperature before serving.
Why You’ll Love This Recipe: This indulgent homemade dessert combines rich chocolate sponge, buttery coconut pecan filling, and smooth chocolate ganache. It’s perfect for birthdays, holidays, family gatherings, or whenever you’re craving something extra special!