Chocolate Coconut Pecan Milk Jam Cake

Chocolate Coconut Pecan Milk Jam Cake

Makes one 9-inch diameter 3-layer cake


Chocolate Cake

  • 2/3 cup semisweet chocolate chips
  • 2 cups brewed hot coffee
  • 3 ¾ cups granulated sugar
  • 3 cups +2 tablespoons all-purpose flour
  • 2 cups unsweetened cocoa powder
  • 2 ½ teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 ¼ teaspoons salt
  • 4 large eggs
  • 1 cup vegetable oil
  • 2 cups buttermilk well shaken
  • 1 teaspoon pure vanilla extract

Coconut Pecan Milk Jam Filling

  • 1 recipe Chef Gail’s Dulce de Leche recipe warmed for easier mixing
  • cups sweetened shredded coconut toasted
  • 1 ½ cups chopped pecans toasted
  • 2 teaspoons pure vanilla extract
  • 2 teaspoons coconut extract

Chocolate Glaze

  • 2 ½ sticks (20 tablespoons) unsalted butter
  • 3 tablespoons light corn syrup
  • 1 2/3 cups semisweet chocolate chips


Make the Cake

  • Preheat oven to 300° Fahrenheit.
  • Spray 3 9-inch round cake pans with nonstick cooking spray. Line with parchment circles and spray again. Dust with flour knocking the excess out. Set aside.
  • In a heat proof bowl, place chocolate chips. Pour hot coffee over the chips and whisk until melted. Set aside.
  • In a large mixing bowl, whisk together sugar, flour, cocoa powder, baking soda, baking powder and salt until well blended.
  • In the bowl of an electric mixer using the paddle attachment, place the eggs, oil, buttermilk and vanilla and blend on medium speed until well combined. Add the chocolate and coffee mixture. Blend well.
  • On low speed, add the dry ingredients into the wet ingredients and blend until well combined, stopping the machine and scraping down the sides of the bowl using a rubber spatula occasionally. The batter will appear thin.
  • Evenly divide batter between the 3 prepared pans. Bake for approximately 1 hour to 1 hour and 10 minutes or until a knife inserted in the center comes out clean.
  • Allow cakes to cool in pans until barely warm.
  • Invert onto 3 cake circles.
  • Grease the bottom and sides of a clean 9 inch springform pan with 3 inch high sides. Place a cardboard circle to fit on top of the metal bottom of the springform. Set aside.

Make the Filling

  • In a large bowl, combine Chef Gail’s Dulce de Leche, coconut, pecans, vanilla and coconut extracts. Mix until well combined.

Make the Glaze

  • In a medium saucepan, place the butter and corn syrup over medium-high heat. Once the butter has melted, add the chocolate and remove from the heat, whisking continuously until the chocolate has melted.
  • Pour the glaze into a bowl and chill in the refrigerator until of a spreadable consistency. Stir occasionally to prevent the glaze from getting too firm.

Assemble the Cake

  • In the reserved, greased springform pan place 1 cake layer.
  • Gently spread one half of the Coconut Pecan filling over the cake, using a wet offset spatula to spread it.
  • Place another cake layer on top followed by the remaining filling.
  • Place the last cake layer on top of filling, pressing gently so that it is level. The cake will be higher than the sides of the springform pan.
  • Place the cake in the freezer for 30 minutes to 1 hour to firm up.
  • Remove the cake from the freezer.
  • Remove the sides of the springform pan and place the cake on a sheet pan.
  • Using an offset spatula, spread the glaze over the top and sides of the cake until there are no cracks showing and the cake is smooth.
  • Chill the cake until ready to serve.