Chocolate Cake With Coconut Pecan Filling

Steps

1. Separate the eggs, keeping the whites and yolks.
2. In a bowl, sift together all-purpose flour, baking soda, and salt. Whisk to incorporate air.
3. Prepare the buttermilk substitute: mix milk with lemon juice or vinegar, stir, and set aside.
4. Break the dark chocolate into pieces and add 1/3 cup of water to a double boiler. Heat until melted and smooth; remove from heat immediately to prevent lumps.
5. Cut butter into small pieces and microwave in a glass bowl until softened (do not let it melt).
6. Beat the softened butter in a glass bowl until light and creamy for 1-2 minutes on medium speed.
7. Add egg yolks one at a time, beating well after each addition to ensure full incorporation.
8. Gradually add granulated white sugar little by little, ensuring even dissolution for a smooth batter.
9. Stir in the cooled (but not cold) melted chocolate until it blends smoothly with the butter mixture.
10. Slowly pour in part of the buttermilk and mix with the mixer. Then add some of the dry ingredients, mixing as you go.
11. Add the rest of the buttermilk and the remaining dry ingredients. Mix everything together until smooth and well combined.
12. Ensure beaters are clean and dry. Add a pinch of salt to the egg whites and whip them on low speed until foamy, then switch to medium speed for soft peaks.
13. Gradually add the whipped egg whites into the batter in batches, gently folding with a spatula to maintain lightness and airiness.
14. Spread the finished batter evenly into parchment-lined pans using a silicone spatula.
15. Bake at 350°F for approximately 30 minutes.
16. While cakes bake, toast pecans in a dry frying pan over medium heat for about 5 minutes until golden and fragrant. Transfer to a cutting board and chop finely.
17. In a pot on the stove over medium heat, whisk three egg yolks with one cup of evaporated milk. Add butter and granulated sugar, stirring constantly while cooking for about 12 minutes until thickened and turns golden.
18. Once off the heat, stir in shredded coconut, chopped pecans, and vanilla into the cooked mixture.
19. Let the filling cool to room temperature.
20. Remove cake layers from the oven and let them cool for about 15 minutes before removing them from the pans.
21. Transfer the first cooled cake layer onto a serving tray. Carefully peel off the parchment paper, spread frosting evenly on top, and place the second cake layer on top, supporting it from underneath.
22. Repeat the process with the second layer by peeling off its parchment paper and spreading frosting evenly over the top.
23. Cover the sides of the assembled cake with whipped ganache (optional).