To Top It All Off:
In a large basin, mix the cocoa, sugar, flour, baking soda, baking powder, and salt. Crack the eggs into a separate basin and whisk in the buttermilk, oil, and vanilla. Combine the wet and dry components by adding them to a mixing bowl. The batter will be quite thin, so stir in the hot water. Add batter to the pans that have been preheated.
If you want a perfectly round cake, bake it for 25–35 minutes. Alternatively, bake until a toothpick inserted in the middle comes out clean or with few crumbs (this is because the 9″ pan requires less time to bake). After 5 minutes, turn the pan upside down onto wire racks to cool entirely.
While making the German chocolate frosting:
Put the butter, brown sugar, granulated sugar, egg yolks, and evaporated milk into a medium pot. Add the ingredients and stir until well combined. Heat over medium heat and bring to a low boil. For a few minutes, while stirring continuously, the mixture will thicken.
Whisk in the coconut, almonds, and vanilla after taking off the heat. Let it cool completely before adding a layer to the cake.
With regard to the Chocolate Buttercream Spread:
Defrost butter. Combine with chocolate powder. Beat in the powdered sugar and milk in turns until smooth and spreadable. If the frosting is too thick, dilute it with a little more milk or add a little more powder. Adjust the consistency to your liking. Toss in the vanilla extract.
Making a Cake:
On a plate or serving stand, set one of the cake rounds.
After you’ve put a thin layer of chocolate frosting over the cake layer, dollop half of the coconut frosting on top and level it out again. Make sure there’s a half-inch gap between the cake’s edge and the filling.
Arrange the second round of cake on top. Frost the whole cake with a smooth chocolate icing.
Place the cake on top of the leftover coconut icing using a spoon.
