Ingredients
Method
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.In a large bowl, sift together flour, cocoa powder, baking soda, baking powder, and salt.In another bowl, whisk together sugar, eggs, buttermilk, oil, and vanilla.Gradually add dry ingredients to wet mixture. Stir in hot water or coffee until smooth.Divide batter evenly into prepared pans.Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.Let cool in pans for 10 minutes, then transfer to wire racks to cool completely.To make the frosting, combine butter, sugar, evaporated milk, and egg yolks in a saucepan.Cook over medium heat, stirring constantly, for 10–12 minutes or until thickened (do not boil).Remove from heat, stir in vanilla, and let cool to room temperature.(Optional) Stir in chopped nuts or coconut.Spread frosting between cake layers and over the top and sides.
Nutrition
Notes
- Brewed coffee deepens the chocolate flavor without overpowering it.
- Let the frosting cool completely before spreading—it thickens as it rests.
- You can make the cake layers up to 2 days in advance and refrigerate or freeze.
- Add macadamia nuts or toasted coconut to the frosting for an authentic Hawaiian finish.
- Store frosted cake in the fridge and bring to room temperature before serving.