1 Prep the oven and pan: Preheat the oven to 350°F. Grease a 9×13 inch baking pan.
2 Combine the dry elements: Sift the flour, cocoa, baking powder, soda, and salt into a big mixing bowl.
three Make the batter: In a measuring cup mix the boiling water, chocolate, and espresso. Cover and let the new water soften the chocolate, about 10 minutes, and whisk till easy. Check the water together with your finger; it is wonderful if it is nonetheless a bit heat, however it ought to not be sizzling to the contact.
In a separate bowl (or in your measuring cup, if it is giant sufficient), mix chocolate-water with the sugar, eggs, oil, and vanilla extract. Whisk to mix.
Pour the chocolate combination into the flour combination and beat, utilizing a stand mixer or a hand mixer, till simply mixed. Stop periodically and scrape the underside of the bowl.
four Bake the cake: Spread the batter into the pan and bake for 25 to 35 minutes or till the highest springs again to the contact, the perimeters of the cake have pulled barely away from the pan, and a toothpick inserted into the middle comes out clear.
Leave the cake within the pan, and set it on a wire rack to chill utterly earlier than frosting, about 45 minutes.
5 Make the frosting: Whisk collectively the egg yolks, evaporated milk, and brown sugar in a saucepan. Add the butter and heat over medium-high warmth, stirring consistently till the combination thickens, about 10 minutes. Remove from the warmth and stir within the vanilla and salt, adopted by the coconut and pecans.
The frosting must be thick, creamy, and nubbly with coconut and pecans.
6 Finish the cake: Cool the frosting to room temperature and unfold generously onto the cake. Serve the cake from the pan.
The cake might be made a couple of days forward, however wait to high it with the coconut-pecan frosting till earlier than serving. This cake is greatest served the identical day it is frosted. Leftovers might be saved, coated, for two to three days at room temperature.