Individual Coconut Chocolate Layer Cake
(for cake)
1 cup unsalted butter, cut into pieces,
plus more for the pan
3/4 cup water
2 oz. unsweetened chocolate, chopped
1 t instant coffee
2 cups granulated sugar
1 1/2 cups all purpose flour
1/2 cup unsweetened cocoa powder
1 t baking soda
1/2 t salt
1/2 cup buttermilk, at room temperature
2 large eggs, at room temperature, lightly beaten
1 1/2 t pure vanilla extract
1 cup raspberry jam, strained to remove seeds, divided
(for glaze)
2 cups sifted powdered sugar
3/4 cup hot water
1/2 cup unsweetened cocoa powder
3 T unsalted butter
3~3 1/2 cups unsweetened, shredded dried coconut
>how to make<
(for cake)
*Preheat the oven to 375 degrees.
*Lightly butter a 13" x 9" x 2" straight sided metal baking pan.
*To make removing the finished cake easy, line the pan lengthwise with a 17" x 8" sheet of parchment paper or aluminum foil (shiny side up) and use the overhang as handles.
*In medium saucepan over medium heat, combine the 1 cup butter, the water, chocolate, and instant coffee and cook, stirring until the chocolate is melted and the mixture is smooth.
*Remove from the heat.
*In a large bowl, whisk the sugar, flour, cocoa, baking soda, and salt until well blended.
*Gradually whisk the lukewarm chocolate mixture into the dry ingredients until smooth.
*Beat the buttermilk, eggs, and vanilla until blended and smooth, scraping down the sided and bottom of the bowl as necessary.
*Scrape the batter into the prepare pan.
*Gently tap the pan several times on a counter to settle the batter.
*Bake until the cake is springy to the touch and a tester inserted in the center comes out just clean or with a few must crumbs clinging to it about 35 minutes.
*Transfer to a wire rack to cool completely.
*Using the parchment handles, lift the cake from the pan and place on a work surface.
*Cut the cake into quarters, place on a large baking sheet lined with waxed paper, and freeze for 1 hour.
*Remove 1 cake quarter from the freezer.
*Using a serrated bread knife, stand the cake on edge and cut in half widthwise.
*Lay the 2 halves side by side, cut side up, and spread one half with 1/4 cup of the raspberry jam.
*Using a stiff spatula, place the other half on top and return it to the baking sheet.
*Repeat with the remaining 3 cake quarters.
*Freeze the 4 quarters for 2 to 3 hours longer.
*Remove the cakes from the freezer.
*Using the serrated bread knife, trim away any rough edges.
*Cut each quarter into 6 squares and place them back on the tray.
*Return to the freezer while you make the glaze.
(for glaze)
*In a medium saucepan over low heat, combine the powdered sugar, hot water, cocoa, and butter.
*Heat, stirring, until the mixture is blended and smooth.
(for assembly)
*Place the saucepan containing the glaze on a clean counter top.
*Arrange the pan of cakes on one side of the saucepan, a bowl containing 3 cups of the coconut in front of the saucepan, and on the other side, 2 wire racks set on another baking sheet.
*Holding each cake on a fork, dip it into the glaze, draining any excess back into the saucepan.
*Using the fork, roll the cale in the coconut to coat.
*Place the finished cake on a rack and repeat with the remaining cakes, replenishing the coconut as needed.
*Use an inverted shallow roasting pan to cover the cakes until serving time.
(These cakes taste best when slowed to rest 6 to 8 hours or overnight.
-serves 24-
Note: I found this recipe in "Deep Dark Chocolate" by Sara Perry and Jane Zwinger.
Labels: cake recipe, chocolate cake recipe, chocolate layer cake recipe, coconut chocolate cake recipe, individual chocolate cake recipe