Gooey coconut pecan frosting on top of fluffy chocolate cake is a match made in heaven:
Preheat oven to 350°F. Spray two 9-inch baking pans with nonstick cooking spray and line bottoms of pans with parchment paper.
Set a heatproof bowl in a saucepan over simmering water, making sure bottom of bowl does not touch water. Add chopped chocolate and melt, stirring occasionally, about 5 minutes. Alternatively, melt chocolate in a microwave using medium power. Let cool slightly. In a medium bowl, whisk flour with cocoa powder, baking soda, and salt. In a large bowl, beat butter with sugar until light and fluffy, 3 minutes. Add eggs and egg yolk one at a time, beating between additions. Beat in vanilla. Reduce mixer to low speed; beat in buttermilk and flour mixture in three alternating batches, ending with flour mixture. Fold in melted chocolate until incorporated.
Divide batter between prepared pans. Bake cake until a cake tester inserted in center comes out clean, 30 to 40 minutes. Transfer cake pans to a cooling rack for about 25 minutes, then remove cakes from pans, peel off parchment paper, and cool on rack until firm, about 1 hour.Toast pecan halves in 350°F oven until lightly browned, 8 to 10 minutes. Let cool. Coarsely chop toasted pecans.
Using a spoon or offset spatula, spread half of the frosting evenly over one cake. Top with the second cake layer and spread the remaining frosting on top. Garnish with the remaining pecans.The cake can be stored in an airtight container overnight, then refrigerated for 2 days. Serve at room temperature.
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