Chocolate Fudge & Coconut Cake (Kopie)

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Chocolate Cake Layers:

3/4 cup cocoa powder
2 1/2 cups packed brown sugar
2 cups flour
2/3 cup vegetable oil
3 large eggs
2 teaspoons baking powder
2 teaspoons baking soda
1 1/2 teaspoons salt
1 tablespoon vanilla extract
1 cups buttermilk
1 tsp. vanilla
2 1/2 cups sweetened flake coconut, for topping

Frosting:

2 sticks of butter
2 1/2 cups icing sugar, sifted
1 tbsp. vanilla extract

Chocolate Fudge Icing:

1 1/2 cups dark chocolate (70% cocoa)
2 sticks butter, room temperature
2 cups icing sugar
1/2 cup heavy cream
Prep:

Start by making the cake. Preheat the oven to 350 F. Grease three 8´´ cake pans with butter and line the bottom with parchment paper.
In a large mixing bowl, sift all the dry ingredients and add them in. Add the remaining wet ingredients in with the dry ingredients and mix with an electric mixer for 5 minutes or until well combined. Pour the batter into the three pans and bake for about 20 minutes, or until a cake tester/toothpick inserted comes out clean. You may need additional time depending on your ovens. Let the pans come to room temperature before removing the cake from the pans and placing them in the fridge.
Next, make the frosting. Using a large mixing bowl and an electric mixer, add the butter in. With the mixer on low speed, slowly add in the icing sugar until fully mixed. Scrape down the sides of the bowl as needed. Increase the mixer to medium and add in the vanilla, continue beating for 5 minutes or until fluffy and smooth.
To make the chocolate fudge, melt the chocolate in a heat-proof bowl over a double boiler on the stove. Once broken down and melted, set aside to slightly cool. Beat the butter and icing sugar in a medium bowl until fluffy. Add in the melted chocolate and beat for 2 minutes. Add the heavy cream and beat until everything is smooth.
Fill the cake layers with the frosting. With the 3 layers stacked, ice the top and sides of the cake with the chocolate fudge, smoothing as best as possible with a cake spatula. Sprinkle the coconut all around the cake, gently pressing to stick to the fudge. Refrigerate until ready to serve.
Serves 6-8.

http://www.versesfrommykitchen.com/2013/02/chocolate-fudge-coconut-cake.html