Chocolate Cola Cake

A moist chocolate cake sweetened with Dr. Pepper and covered in a gooey toasted coconut and pecan icing.

Ingredients

    For the cake:
    1 1/2 ounces (44 grams) unsweetened chocolate, roughly chopped
    2/3 cup (5 1/2 fluid ounces) buttermilk
    3 large eggs
    1 3/4 cup + 2 tablespoons (14 1/4 fluid ounces) vegetable oil
    1 1/2 teaspoon vanilla
    2 cups (420 grams) sugar
    2 3/4 cup (332 grams) cake flour
    1/2 cup (57 grams) unsweetened cocoa powder
    1 1/4 teaspoon (6 grams) baking soda
    1/4 teaspoon cinnamon
    2/3 cup (5 1/2 fluid ounces) Cherry Coke or Dr. Pepper
    For the icing:
    2 14 ounce cans sweetened condensed milk
    1 cup (112 grams) pecans, chopped
    1 cup (95 grams) sweetened shaved coconut




Instructions

    To make the cake, preheat oven to 350 degrees F. Butter three 8-inch cake pans and line the bottoms with parchment paper. Butter the parchment paper, then dust the pans with flour.
    Place the chopped chocolate and buttermilk in a double boiler or a heatproof bowl set over a pan of simmering water. Stir frequently until chocolate is melted and mixture is smooth, do not let the buttermilk boil or it will curdle. Set it aside to cool slightly.
    In the bowl of a stand mixer fitted with a paddle attachment, whisk the eggs lightly. Add the oil and vanilla and mix until combined. While mixing on low speed, gradually add the sugar. Stir in the melted chocolate mixture and mix until incorporated.
    In a separate bowl, sift together the cake flour, cocoa powder, baking soda, and cinnamon. Add to the mixer in 3 additions, alternating with the soda, and ending with the dry ingredients.
    Pour batter into prepared cake pans and bake until a toothpick inserted into the center comes out clean, 25-30 minutes. Cool in the pan for 10 minutes before removing to a wire rack to cool completely.
    To make the icing, preheat oven to 350 degrees F. On an ungreased sheet pan, spread the shaved coconut and chopped pecans side-by-side. Toast in the oven until coconut just starts to turn golden brown, stirring coconut once, about 3-5 minutes.
    Pour the sweetened condensed milk into a glass baking dish and cover tightly with foil. Place the baking dish inside another larger baking dish. Fill the pan with water to reach halfway up the side of the smaller pan.
    Bake for 2 hours, stirring once or twice, until the milk is a caramel color. Carefully remove the dish from the water bath and remove the foil. Transfer the caramelized milk to a bowl and whisk until smooth. Stir in the toasted pecans and coconut. Cover with plastic wrap, pressing it directly onto the surface, and refrigerate until cool, about 1 hour.
    To build the cake, place one cake layer on a platter or cake stand and spoon 1/3 of the icing on top. Repeat with the remaining cake layers and icing, allowing the icing to drip down the sides. Place in the fridge for at least one hour to set before serving.
    Store the cake in the fridge, covering with plastic wrap, for up to three days.  (completelydelicious.com)