Chocolate Cake:

Cup of Yum
1. Preheat the oven to 350 degrees and butter and dust with cocoa powder three 9-inch cake pans.
2. In a stand mixer on low speed mix together the sugar, flour, cocoa powder, baking powder, baking soda and salt.
3. In a small bowl whisk together the eggs, milk, oil and vanilla then add it to the stand mixer on low then medium speed until just combined and finally add in the hot coffee carefully and stir it in by hand until just combined (do not turn on the mixer, it may splash on you).
4. Pour one-third of the batter into each of the pans and bake for 25-30 minutes then remove, let cool completely before frosting.

Chocolate Frosting:

1. Melt the butter in a large saucepan and whisk in the cocoa powder then remove from the heat and let cool.
2. Add the cooled chocolate mix to your stand mixer and whip on medium speed adding the powdered sugar and milk, alternating them 1/3 at a time and finally add the vanilla in last.
3. If the frosting is too thick, add a bit more milk.

Coconut Pecan Topping:

1. Add butter, brown sugar, corn syrup and milk to a medium saucepan on medium heat and cook for 30 seconds.
2. Stir well until smooth then turn off the heat and mix in the coconut and pecans.

To Finish:

1. To your cake stand add a spoonful of chocolate frosting.
2. Level the cakes with a large serrated knife and discard the cake pieces.
3. Brush off excess crumbs.
4. Add the first layer of the cake to the cake stand.
5. Top with 1 cup of coconut pecan topping, spread evenly.
6. Top with second layer of cake.
7. Top with 1 cup of coconut pecan topping, spread evenly.
8. Top with third layer of cake.
9. Top with 1 cup chocolate frosting and spread evenly.
10. Add 1 cup of chocolate frosting, coating the outside of the cake.
11. Refrigerate for 30 minutes to allow to harden.
12. Frost the cake with half the chocolate frosting.
13. Pipe swirly mounds onto the top of the cake.
14. Spoon remaining coconut pecan topping on the top of the cake inside of the piped frosting mounds around the edge.