Ingredients
1 and 3/4 cups (219g) all-purpose flour (spoon & leveled)
3/4 cup (62g) unsweetened natural cocoa powder
1 and 3/4 cups (350g) granulated sugar
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons espresso powder (optional)*
1/2 cup (120ml) canola or vegetable oil
2 large eggs, at room temperature
3/4 cup (180g) full fat sour cream, at room temperature
1/2 cup (120ml) buttermilk, at room temperature*
2 teaspoons pure vanilla extract
1/2 cup (120ml) hot water or coffee*
Coconut Pecan Filling
1/2 cup (1 stick; 115g) unsalted butter
1 cup (200g) packed light or dark brown sugar
3 large egg yolks
1 can (8 ounces; 240ml) evaporated milk
1 teaspoon pure vanilla extract
2 cups sweetened shredded coconut
1 cup (125g) chopped pecans
Frosting
use this chocolate buttercream for a naked-style cake
use this chocolate buttercream for frosting the top and sides
optional for garnish: extra toasted pecans and sweetened shredded coconut
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