Chocolate Blackout Wedding Cake with Coconut Buttercream

Ingredients

• 1 1/4 cups cake flour
• 1/2 cup unsweetened cocoa powder (best quality like Valrhona)
• 3 tablespoons ancho chile powder, optional
• 1 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/2 teaspoon salt
• 10 tablespoons unsalted butter, room temperature
• 1 1/2 cups granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup buttermilk, room temperature
• 1/2 cup hot coffee
• 2 cups heavy cream
• 1/2 pound bittersweet chocolate, finely chopped (recommended: Valrhona)
• 1/2 pound semisweet chocolate, finely chopped (recommended: Callebaut)
• 1/2 cup toffee bits
• 6 egg yolks
• 3/4 cup sugar
• 1/2 cup light corn syrup
• 2 cups (1 pound) unsalted butter, at room temperature, cut into small pieces
• 1 tablespoon vanilla extract
• 1/2 cup sweetened coconut milk (recommended: Coco Lopez)
• 2 pounds thick flaked unsweetened coconut (can be found at health food stores)

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