Pecan Layer Cake Recipe

Instructions

For the Cake:

1. Line a 7-in (18cm) round cake pan with parchment paper. Make sure to use a deep pan (3in or 7,5cm deep).
2. Preheat the oven to 350°F (180°C) for about 5 minutes before baking the cake. 
3. Combine the eggs and sugar in the bowl of an electric mixer fitted with the whisk attachment. Beat on medium speed for about 5 to 7 minutes or until light and fluffy. 
4. Add the yogurt, vegetable oil, and vanilla. Stir gently with a wire whisk until well combined. 
5. Sift the flour, cocoa powder, baking powder, and salt over the mixture. Using the wire whisk, gently fold the dry ingredients until just combined. Don’t overmix the batter. 
6. Pour the batter into the prepared pan and bake for about 35 minutes or until a toothpick inserted in the center comes out clean. 
7. Let it cool completely at room temperature. 

For the Syrup:

1. Combine the condensed milk and cocoa powder. Whisk until smooth. 
2. Add the water and whisk until well combined. Set it aside. 

For the Pecan Custard:

1. Combine the milk and cornstarch in a saucepan. Stir until completely dissolved while the milk is still cold to prevent lumps. 
2. Stir in the condensed milk. Cook over medium heat, stirring constantly until it starts to bubble and thicken. Turn the heat to low and keep stirring for one more minute. 
3. Turn off the heat; add the vanilla and ground pecans. Cover with plastic wrap in direct contact and let it cool at room temperature. 

Assembling the cake:

1. Level the top of the cake and cut it into 3 rounds.
2. You can assemble this cake using an acetate cake collar or inside the pan used to bake the cake (clean and lined with parchment paper to easily unmold the cake). 
3. Remember to moisten each layer of cake with syrup.
4. Cover with plastic wrap and refrigerate for about 3-4 hours. 

Chocolate Frosting:

1. Melt the chocolate using a double boiler or microwave in 30-second intervals until smooth. Let it cool at room temperature for a few minutes before using it. 
2. Using an electric mixer, cream the butter until light and smooth. 
3. Add the sweetened condensed milk in 4 additions, mixing after each addition until well combined and scraping down the sides of the bowl occasionally. 
4. Add the melted chocolate and mix until just combined. 
5. You can use it right away or refrigerate for a few minutes, if necessary, until the desired consistency.
6. Remove the acetate collar, frost the cake, and decorate it with toasted pecans.