CHOCOLATE CAKE WITH STRAWBERRY FILLING AND CHOCOLATE GANACHE RECIPES

Steps:

• Preheat oven to 350°. Line three 9” cake pans with parchment and grease with cooking spray. In a large bowl, whisk together flour, cocoa powder, salt, baking soda, and baking powder. 
• In another large bowl, whisk together vegetable oil, sugars, and eggs and whisk until incorporated, then add melted chocolate and vanilla and whisk until incorporated. Add chocolate mixture, buttermilk, and coffee to dry ingredients and mix just until combined.
• Divide batter evenly between prepared cake pans and bake until a toothpick inserted in the middle comes out clean, about 20 minutes. Let cakes cool 10 minutes, then invert onto a wire baking rack and cool completely. 
• Meanwhile, make filling: Spread coconut and pecans onto 2 separate baking sheets. Toast in a 350° oven until coconut is golden and pecans are darkened and smell nutty, stirring halfway through. Coconut will take 10 to 12 minutes and pecans will need 15 to 18 minutes. Combine into a large bowl. 
• In a medium saucepan over medium heat, combine evaporated milk, egg yolks, sugar, and salt. Whisk until thickened, 8 to 10 minutes. Sauce should be able to coat the back of a wooden spoon and not run when a finger is swiped through it. Remove from heat and stir in butter and vanilla until incorporated. Pour over pecans and coconut and stir to coat. Let cool completely. Sauce will continue to thicken as it cools. 
• Make ganache: Place chocolate chips into a heat safe bowl. In a small saucepan over medium heat, warm heavy cream until bubbles form around the edges. Pour heavy cream over chocolate chips and let sit 1 minute, then whisk until smooth. Let cool until ganache is thick enough to spread, at least 30 minutes. 
• Assemble cake: Place one layer of cake onto a cake stand or serving platter. Spread ⅓ of ganache on top and then spread ⅓ of coconut filling on top. Top with a second layer of cake and repeat with remaining ganache, coconut filling, and cake.

Steps:

• Preheat oven to 350°. Line three 9” cake pans with parchment and grease with cooking spray. In a large bowl, whisk together flour, cocoa powder, salt, baking soda, and baking powder. 
• In another large bowl, whisk together vegetable oil, sugars, and eggs and whisk until incorporated, then add melted chocolate and vanilla and whisk until incorporated. Add chocolate mixture, buttermilk, and coffee to dry ingredients and mix just until combined.
• Divide batter evenly between prepared cake pans and bake until a toothpick inserted in the middle comes out clean, about 20 minutes. Let cakes cool 10 minutes, then invert onto a wire baking rack and cool completely. 
• Meanwhile, make filling: Spread coconut and pecans onto 2 separate baking sheets. Toast in a 350° oven until coconut is golden and pecans are darkened and smell nutty, stirring halfway through. Coconut will take 10 to 12 minutes and pecans will need 15 to 18 minutes. Combine into a large bowl. 
• In a medium saucepan over medium heat, combine evaporated milk, egg yolks, sugar, and salt. Whisk until thickened, 8 to 10 minutes. Sauce should be able to coat the back of a wooden spoon and not run when a finger is swiped through it. Remove from heat and stir in butter and vanilla until incorporated. Pour over pecans and coconut and stir to coat. Let cool completely. Sauce will continue to thicken as it cools. 
• Make ganache: Place chocolate chips into a heat safe bowl. In a small saucepan over medium heat, warm heavy cream until bubbles form around the edges. Pour heavy cream over chocolate chips and let sit 1 minute, then whisk until smooth. Let cool until ganache is thick enough to spread, at least 30 minutes. 
• Assemble cake: Place one layer of cake onto a cake stand or serving platter. Spread ⅓ of ganache on top and then spread ⅓ of coconut filling on top. Top with a second layer of cake and repeat with remaining ganache, coconut filling, and cake.