Preheat oven to 350°F.

Grease and flour (2) 8” round cake pans. Line bottom of pans with parchment paper; set pans aside.

Using a medium mixing bowl, add flour, cocoa powder, baking soda and baking powder; stir until well combined. Set dry mixture aside.

In a separate bowl, add coffee, milk and vanilla extract; stir until well combined. Set wet mixture aside.

Using an electric mixer, add butter, sugar and salt; cream together on medium speed for 4-5 minutes, or until light and fluffy.

Add eggs one at a time, mixing fully after each addition.

Add ⅓ of the dry mixture to the bowl; mix until well combined.

Add ½ of the liquid mixture; mix until well combined.

Repeat process, alternating between dry and liquid mixtures; mix well after each addition.

Divide batter evenly into the prepared cake pans.

Bake for 24-26 minutes, or until a toothpick inserted into the center of each cake comes out mostly clean.

Remove cakes from oven; let cool for 10 minutes before transferring to a cooling rack. Let cakes cool completely before frosting. (Tip: If time allows, refrigerating the cakes will make them easier to frost.)

Chop 2 cups of the pecan halves and spread onto one half of a sheet pan. Spread remaining ½ cup of whole pecan halves onto other half of sheet pan. Bake at 350°F for 6-8 minutes, or until pecans are fragrant and lightly toasted. Set pecans aside.

Meanwhile, using an electric mixer, cream butter and brown sugar together until smooth.

Add powdered sugar one cup at a time, mixing completely after each addition.

Add milk and vanilla extract; mix until well combined. (Note: If frosting is too loose, add a couple more tablespoons of powdered sugar. If frosting is too thick, add a tablespoon of milk.)

Fold chopped pecans into the frosting. (Note: The whole pecan halves will be used later to garnish top of cake.)

Place one layer of cake on a large serving platter. Using an offset spatula, spread frosting evenly on top of cake.

Place remaining layer of cake on top of frosting. Using the remaining frosting, frost sides and top of cake.

Garnish top of cake with the whole toasted pecans.