Gigantic, Three-Layer, Coconut-filled Chocolate Cake

Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.

Chop the unsweetened chocolate into small pieces. Heat evaporated milk in a saucepan over medium heat until steaming but not boiling.

Add chopped chocolate to the hot evaporated milk and stir until completely melted and smooth. Remove from heat and let cool for 5 minutes.

Stir white sugar into the chocolate mixture until well combined. This will serve as the filling and flavoring base.

Divide the chocolate mixture evenly between the two prepared cake pans, spreading it into an even layer on the bottom of each.

Bake at 350°F for 40 minutes, or until a toothpick inserted into the center comes out clean.

Remove cakes from oven and cool in pans for 10 minutes, then turn out onto wire racks to cool completely.

Once cooled, place one cake layer on a serving plate and top with the second layer, chocolate side up, to create the two-layer cake structure. Serve at room temperature or chilled.