Instructions

• Preheat oven to 350°F (177°C). Prepare three 9-inch round cake pans: cut three 9-inch parchment circles, spray pans (sides and bottoms) with nonstick baking spray, place parchment in bottoms, and spray the parchment and sides again. Set pans aside.
• In a large bowl, sift together 2 1/2 cups (300 g) all-purpose flour and 1 3/4 cups (149 g) unsweetened cocoa powder. Add 1 and 1/2 cups (298 g) granulated sugar, 1 and 1/2 cups (319 g) light brown sugar (packed), 2 teaspoons baking soda, 1 teaspoon baking powder, and 1 teaspoon salt. Whisk or stir until evenly combined.
• In a separate large bowl, whisk together 3 large eggs and 2 large egg yolks (both at room temperature) until blended. Whisk in 1 and 1/2 cups (340 ml) Thai-style coconut milk (well combined), 1/3 cup (76 g) full-fat sour cream (room temperature), 3/4 cup (170 ml) melted and slightly cooled unrefined coconut oil, and 3 teaspoons pure vanilla extract.
• Pour the wet mixture into the dry ingredients and fold gently with a rubber spatula or wooden spoon until just combined; do not overmix.
• In a large spouted measuring cup or heatproof bowl, combine 1 and 1/2 cups (340 ml) freshly made hot coffee and 2 ounces (57 g) German's sweet chocolate (finely chopped). Whisk until the chocolate is completely melted and the mixture is smooth.
• Pour the hot coffee–chocolate mixture into the batter and mix by hand or on low speed for about 1 minute, until fully combined. The batter will be quite thin.
• Divide the batter evenly among the three prepared pans (use a scale or eyeball to make layers even). Smooth the tops gently and bake in the preheated oven for 28 to 30 minutes, or until a toothpick or cake tester inserted into the center comes out clean or with only a few moist crumbs.
• Remove pans from the oven and let cakes cool in the pans on a wire rack for 10 minutes. Run a knife around the edges, invert to remove cakes, peel off parchment, and transfer the cakes right-side-up to the wire rack to cool completely before assembling.
• While cakes bake/cool, make the coconut-pecan filling: in a medium saucepan, combine 1 and 1/2 cups (340 ml) evaporated milk (well shaken), 1 and 1/2 cups (319 g) light brown sugar (packed), 6 large egg yolks (room temperature), and 1 cup (227 g) unsalted butter (cut into tablespoons).
• Cook the mixture over medium heat, stirring constantly with a heatproof spatula or whisk to prevent scorching, until it comes to a gentle boil and becomes very thick, about 10 to 12 minutes. Reduce the heat slightly and cook for 2 more minutes while continuing to stir.
• Remove the saucepan from the heat and stir in 1/2 teaspoon vanilla extract, 2 and 1/2 cups (215 g) sweetened shredded coconut, and 1 and 1/2 cups (171 g) pecans (toasted and roughly chopped). Transfer the filling to a bowl and cool completely (you can cover with plastic touching the surface to prevent a skin). Cool before using.
• Make the chocolate fudge frosting: place 6 ounces (171 g) German's sweet chocolate (roughly chopped) and 4 ounces (113 g) unsweetened chocolate (roughly chopped) in a microwave-safe bowl or double boiler. Melt gently in 20–30 second microwave intervals on low power, stirring between intervals, or melt over simmering water, until smooth. Let the melted chocolate cool until tepid (lukewarm), not hot.
• In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a handheld mixer, beat 1 and 1/2 cups (340 g) unsalted butter (room temperature) on medium speed until smooth and creamy, about 1–2 minutes.
• With the mixer on low, add 2 and 3/4 cups (426 g) sifted confectioners' sugar a little at a time, beating until each addition is fully incorporated before adding more. Once all the sugar is added, increase the speed to medium-high and beat for 3 minutes until light.
• Reduce the speed to low, add 2 teaspoons vanilla extract and 1/4 teaspoon salt, then slowly pour in the tepid melted chocolate while the mixer runs on low. Stop to scrape down the sides and bottom of the bowl as needed so everything is evenly mixed.
• After all the chocolate is incorporated, increase the speed to medium-high and beat for 2 minutes until the frosting is smooth. If the frosting seems loose, let it sit at room temperature for 30 minutes to firm up (up to 3 hours). Do not refrigerate the frosting (it may seize and become difficult to spread).
• Level the tops of the cooled cake layers with a long serrated knife to remove domes so the layers stack flat.
• Place one cake layer on your serving plate or cake stand. Spread one-third of the cooled coconut-pecan filling in an even, thin layer over the top of that layer. Repeat with the second cake layer and another one-third of the filling. Place the final cake layer on top and spread the remaining one-third of the filling over the top center layer.
• Reserve about 1 cup of the chocolate fudge frosting and spoon it into a piping bag fitted with an open star tip for decorating. Use the remaining frosting to crumb-coat and then fully frost the sides and top of the cake. Smooth or texture as desired.
• Using the prepared piping bag, pipe stars or rosettes around the edge of the cake or wherever you prefer. Top each piped star with pecans for decorating.
• Let the assembled cake sit at room temperature for a short while to set the frosting before slicing. Store at room temperature for up to 1–2 days or refrigerate if you prefer (note: refrigeration may firm the frosting).