Ingredients:

For the Cake:
2 ounces unsweetened chocolate, chopped
½ teaspoon salt
2 ounces bittersweet or semisweet chocolate, chopped
1¼ cup + ¼ cup granulated sugar, divided
1 cup buttermilk, at room temperature
2 cups all-purpose flour
1 teaspoon vanilla extract
1 teaspoon baking powder
1 teaspoon baking soda
6 tablespoons water
1 cup unsalted butter, at room temperature
4 eggs, yolks and whites separated

For the Filling:
1 cup heavy cream
1 1/3 cups unsweetened coconut, toasted
6 tablespoons unsalted butter, cut into small pieces
½ teaspoon salt
1 cup granulated sugar
3 egg yolks
1 cup pecans, toasted and finely chopped

For the Rum Syrup:
4 teaspoons dark rum
½ cup granulated sugar
2/3 cup water

For the Chocolate Icing:
8 ounces bittersweet or semisweet chocolate, chopped
1 cup heavy cream
3 tablespoons unsalted butter
2 tablespoons light corn syrup

Directions:

1. Make the Cake: Preheat the oven to 350 levels F. Grease two 9-inch cake pans, then line the bottoms with rounds of parchment paper. Sift collectively the flour, baking powder, baking soda and salt; put aside.

2. Melt the semisweet and unsweetened candies in conjunction with the 6 tablespoons of water in a small bowl. Use either a double-boiler or microwave on 50% for 30 seconds to 1 minutes. Stir until gentle, then set aside to cool to room temperature.

Three. In the bowl of an electric mixer, beat the butter and 1¼ cup of the sugar on medium-high pace unless mild and fluffy, about 5 minutes. Slash the mixer velocity to medium and beat within the melted chocolate except combined, scraping the edges of the bowl as essential. Beat in the egg yolks one by one, beating well after each addition.

Four. Decrease the mixer pace to low and add half of the flour blend, beating until simply combined. Add the buttermilk and the vanilla extract, mixing until combined, after which add the the rest of the flour blend.

5. In a separate bowl, beat the egg whites on medium-excessive pace except they preserve gentle peaks. Slowly add the ¼ cup of sugar and beat unless they form stiff, smooth peaks.

6. Making use of a rubber spatula, gently fold one-1/3 of the egg whites into the cake batter to lighten it, then fold in the remaining egg whites simply until there’s no hint of egg white seen.

7. Divide the batter into the two all set cake pans, tender the tops, and bake for about 45 minutes, except a toothpick inserted into the center comes out easy. Cool the cake layers completely (go away them within the pans). At the same time the cakes are baking and cooling, make the filling, syrup and icing.

Eight. Make the Filling: Stir together the heavy cream, sugar and egg yolks in a medium saucepan. Put the butter, salt, pecans and coconut in a enormous bowl and set aside. Warmth the cream blend and cook, stirring constantly (scraping the backside of the pan as you stir) until the combo starts to thicken and coats the back of a spoon (an immediate-read thermometer will learn 170 degrees F.). Pour the scorching custard immediately into the pecan-coconut combination and stir except the butter is melted. Cool totally to room temperature.

9. Make the Rum Syrup: In a small saucepan, warmness the water and sugar, stirring infrequently, except the sugar has melted. Put off from warmness and stir at nighttime rum. Put aside except competent to make use of.

10. Make the Chocolate Icing: place the chopped chocolate, corn syrup and butter in a medium bowl. Warmth the cream in a small saucepan over medium warmth unless it just begins to boil. Dispose of from heat and pour over the chocolate. Let stand one minute, then stir unless soft. Cool to room temperature.

Eleven. As soon as the filling and icing are both cooled to room temperature, refrigerate for 1 hour.

12. Bring together the Cake: dispose of the cake layers from the pans and reduce each cake layers in half of horizontally utilising a pointy serrated knife, so you may have 4 cake layers. Set the primary cake layer on a cake plate. Brush the highest of the cake layer with the rum syrup. Unfold ¾ cup of the coconut filling over the cake layer, making certain to arrive to the sides. Set one more cake layer on prime. Repeat, brushing the top of every cake layer with the rum syrup, then spreading ¾ cup of the coconut filling over each layer, including the top. Ice the edges with the chocolate icing, then pipe an ornamental border of chocolate icing around the top, encircling the coconut topping.

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