Chocolate Cake With Caramel Coconut Almond Filling Recipes

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COCONUT-ALMOND LAYER CAKE WITH CHOCOLATE FROSTING

Provided by Food Network Kitchen

Categories     dessert

Time 1h30m

Yield 8 to 10 servings

Number Of Ingredients 18



Coconut-Almond Layer Cake with Chocolate Frosting image

Steps:

  • Make the cake: Preheat the oven to 325 degrees F. Butter two 9-inch round cake pans and line the bottoms with parchment paper. Butter the parchment and dust with cake flour, tapping out the excess; set aside.
  • Whisk the cake flour, almond flour, baking powder and salt in a separate large bowl; set aside. Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 4 minutes. Beat in the eggs, one at a time, until incorporated, scraping down the sides of the bowl as needed. Beat in the vanilla and coconut extracts. Reduce the mixer speed to low; beat in the flour mixture in three additions, alternating with the milk. Increase the speed to medium high and beat until just combined.
  • Divide the batter between the prepared pans. Bake until the cakes are golden brown and a toothpick inserted into the centers comes out clean, 30 to 35 minutes. Transfer to a rack and let cool 10 minutes in the pans. Run a thin knife around the edges of the cakes and gently turn out onto the rack; remove the parchment and let cool completely.
  • Make the frosting: Put the chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring, until melted and smooth; let cool slightly. Combine the butter, confectioners' sugar, melted chocolate, cocoa powder, milk, rum and vanilla in a food processor. Pulse until smooth.
  • Place 1 cake layer on a serving plate and spread with 1 cup frosting. Top with the second cake layer, then frost the top and side of the cake with the remaining frosting. Sprinkle the top with the coconut.

2 sticks unsalted butter, at room temperature, plus more for the pans
2 cups cake flour, plus more for the pans
3/4 cup almond flour
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups granulated sugar
4 large eggs
1 1/2 teaspoons pure vanilla extract
1/2 teaspoon coconut extract
3/4 cup milk
8 ounces semisweet chocolate, finely chopped
2 sticks unsalted butter, at room temperature
3 1/2 cups confectioners' sugar
1/3 cup Dutch-process unsweetened cocoa powder
1/4 cup milk
2 tablespoons dark rum (optional)
1 teaspoon pure vanilla extract
Sweetened shredded coconut, for topping

CHOCOLATE CAKE WITH CARAMEL-COCONUT-ALMOND FILLING

Categories     Cake     Mixer     Chocolate     Dessert     Bake     Thanksgiving     Kid-Friendly     Coconut     Almond     Fall     Birthday     Sour Cream     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher     Small Plates

Yield Serves 12

Number Of Ingredients 26



Chocolate Cake with Caramel-Coconut-Almond Filling image

Steps:

  • For Cake:
  • Preheat oven to 350°F. Butter three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottoms with waxed paper. Butter waxed paper. Combine chocolate, 1 cup water and espresso powder in heavy small saucepan. Stir over low heat until chocolate melts and mixture is smooth. Remove from heat. Cool completely, stirring occasionally.
  • Using electric mixer, beat brown sugar and butter in large bowl until light and fluffy. Add eggs 1 at a time, beating well after each addition. Add chocolate mixture and vanilla and beat until blended. Sift four, baking soda, baking powder and salt into medium bowl. Add dry ingredients to butter mixture alternately with sour cream in 3 additions, beginning with dry ingredients and beating well after each addition.
  • Divide batter equally among prepared pans. Bake cakes until tester inserted into center comes out clean, about 30 minutes. Cool cakes in pans on racks 10 minutes. Using small knife, cut around sides of pans to loosen cakes. Turn cakes out onto racks. Remove waxed paper; cool completely.
  • For filling:
  • Combine sugar and 1/4 cup water in heavy medium saucepan. Stir over low heat until sugar dissolves. Increase heat to high and boil without stirring until syrup turns deep amber, brushing down sides of pan with wet pastry brush and swirling occasionally, about 10 minutes. Remove from heat. Carefully add cream (mixture will bubble vigorously). Place pan over medium low heat and stir until caramel bits melt, about 5 minutes. Stir in coconut and 1 cup almonds. Cool filling until thick enough to spread, stirring occasionally, about 45 minutes.
  • For Frosting:
  • Melt butter and chocolate in heavy small saucepan over low heat, stirring until smooth. Transfer to large bowl. Stir in vanilla. Whisk in 1 cup powdered sugar and 1/4 cup sour cream. Whisk in remaining powdered sugar and sour cream.
  • Place 1 cake layer on platter. Spread half of filling evenly over top, leaving 1/2-inch border. Top with second cake layer. Spread with remaining filling, leaving 1/2-inch boarder. Top with remaining cake layer. Spread frosting over sides and top of cake. Press 2 cups sliced almonds onto sides of cake. Using pastry spatula, swirl frosting on top of cake decoratively. (Can be made 1 day ahead. Cover with cake dome; store at room temperature.)

Cake
4 ounces unsweetened chocolate, chopped
1 cup water
1 tablespoon instant espresso powder or coffee powder
2 1/4 cups (packed) dark brown sugar
1 cup (2 sticks) unsalted butter, room temperature
3 large eggs
1 teaspoon vanilla extract
2 cups cake flour
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup sour cream
Filling
1 cup sugar
1/4 cup water
1 cup whipping cream
1 cup sweetened flaked coconut (about 2 1/2 ounces), toasted
1 cup thinly sliced almonds (about 4 ounces), toasted
Frosting
1/2 cup (1 stick) unsalted butter
3 ounces unsweetened chocolate, chopped
1/2 teaspoon vanilla extract
2 cups powdered sugar, sifted
1/2 cup sour cream
2 cups sliced almonds (about 8 ounces), toasted

COCOA ALMOND COCO CAKE

Make and share this Cocoa Almond Coco Cake recipe from Food.com.

Provided by Kerena

Categories     Dessert

Time 45m

Yield 1 cake, 18 serving(s)

Number Of Ingredients 22



Cocoa Almond Coco Cake image

Steps:

  • Cake - . Heat oven to 350 degrees . Butter and flour three 9-inch round cake pans. Line the bottom of each with a circle of wax paper.
  • In a medium bowl, whisk together flour, cocoa, baking soda, baking powder and salt; set aside. In a second medium bowl, whisk together sour cream and coconut milk. In a large bowl, beat butter and sugar on medium speed until fluffy, about 2 to 3 minutes. Add eggs, one at time, beating well after each addition. Beat in almondand vanilla extracts. On medium-low speed, beat in flour mixture in three additions, alternating with coconut milk mixture, beginning and ending with the flour mixture.
  • Pour batter evenly into prepared pans. Bake at 350 degrees for 25 minutes, or until a toothpick inserted in the center comes out clean. Cool in pans 10 minutes, then turn onto a wire rack and cool completely.
  • Chocolate Ganache - Heat cream in a small pot on medium-high heat just until it simmers. Immediately pour over chocolate in a medium bowl; let stand 3 minutes. Add vanilla and mix until smooth. Cover and cool to room temperature.
  • Filling - Meanwhile, in the bowl of a stand mixer fitted with the whisk attachment, beat the butter and sugar on medium-low speed until blended, about 1 minute. Increase speed to medium-high and beat for another 3 minutes. Add vanilla and 3 tablespoons water and beat on medium-high speed for 30 seconds. Add coconut and almonds and beat for another 30 seconds. Set aside.
  • To assemble: Place one cake on a stand (if slightly rounded, trim off a bit to make it flat). Spread 1/2 the filling on the cake. Repeat with second cake and remaining filling. Top with the third cake (do not trim). Ice cake evenly with chocolate ganache. Garnish with coconut and almonds.

Nutrition Facts : Calories 610.8, Fat 35.2, SaturatedFat 21.7, Cholesterol 98.9, Sodium 177.9, Carbohydrate 75.5, Fiber 5, Sugar 49.2, Protein 7.5

3 cups cake flour, sifted (not self-rising)
3/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup sour cream
1 (13 1/2 ounce) can light coconut milk
3/4 cup unsalted butter, at room temperature
2 1/2 cups light brown sugar, packed
4 eggs
1 teaspoon almond extract
1 teaspoon vanilla extract
3/4 cup heavy cream
10 ounces semisweet chocolate, chopped into small pieces
1 teaspoon vanilla extract
3/4 cup unsalted butter, at room temperature
2 1/4 cups confectioners' sugar
1 teaspoon vanilla extract
1 1/2 cups sweetened flaked coconut
1/2 cup sliced almonds, roughly chopped
1/3 cup sweetened flaked coconut
1 tablespoon sliced almonds, heaping

COCONUT CHOCOLATE CAKE II

Rich - chocolate and coconut, very moist. A big hit with all ages.

Provided by IVEYCOTTAGE

Categories     Desserts     Cakes     Cake Mix Cake Recipes     Layer Cake

Time 1h

Yield 16

Number Of Ingredients 7



Coconut Chocolate Cake II image

Steps:

  • Prepare and bake cake mix according to package directions for two 9 inch round pans, except substitute brewed coffee for the water. Cool cakes completely.
  • Make the Filling: In a saucepan over medium heat, combine butter and evaporated milk. Bring to a boil. Add the marshmallows and stir until melted and smooth. Stir in coconut.
  • Assemble the cake: Place bottom layer on serving plate. Spread with entire coconut filling. Cover top and sides with fudge frosting. Refrigerate.

Nutrition Facts : Calories 424.6 calories, Carbohydrate 63.5 g, Cholesterol 6.1 mg, Fat 18.9 g, Fiber 3.2 g, Protein 3.5 g, SaturatedFat 10 g, Sodium 426.1 mg, Sugar 43.5 g

1 (18.25 ounce) package chocolate fudge cake mix
1 ⅓ cups brewed coffee
2 tablespoons butter
½ cup evaporated milk
25 large marshmallows
1 (14 ounce) package flaked coconut
1 (16 ounce) container prepared chocolate fudge frosting

CHOCOLATE LIZZIE CAKE WITH CARAMEL FILLING

Named for my great aunt Lizzie Trollinger, this rich, old-fashioned chocolate cake has made a regular appearance at special family gatherings for over 75 years. Garnish the top layer with chocolate curls or a very light dusting of cocoa.

Provided by NCwriter

Categories     Desserts     Cakes     Chocolate Cake Recipes

Time 1h15m

Yield 16

Number Of Ingredients 17



Chocolate Lizzie Cake with Caramel Filling image

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease and flour four 8-inch round cake pans.
  • Mix the flour, baking soda, and salt in a bowl. In a large bowl, cream together the butter and sugar. Beat in eggs one at a time. Alternately beat in flour mixture and buttermilk until smooth.
  • Place unsweetened chocolate in a small bowl. Pour the boiling water over the chocolate, and stir until melted. Mix chocolate, vanilla, and lemon juice into the buttermilk batter. Divide batter evenly into the prepared cake pans.
  • Bake 15 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean. Cool 10 minutes in pans, then turn out onto wire racks to cool completely.
  • Caramel Filling: Mix the butter, confectioners' sugar, vanilla, lemon juice, superfine sugar, and milk in a heavy saucepan. Stirring constantly, bring to a boil, and cook until temperature reaches 225 degrees F (110 degrees C) on a candy thermometer. Remove saucepan from heat, and set in a large bowl filled with ice water. Beat filling with an electric mixer until spreadable. At first this seems to be just hot, hard work, but the filling will suddenly start to thicken as it begins to cool. Transfer filling to a clean bowl, and it will continue to cool as you frost the top of each cake layer. Stack the frosted layers atop each other.

Nutrition Facts : Calories 641.7 calories, Carbohydrate 91.3 g, Cholesterol 113.2 mg, Fat 30.5 g, Fiber 1.8 g, Protein 5.9 g, SaturatedFat 18.7 g, Sodium 331.3 mg, Sugar 73.8 g

2 ½ cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
1 cup butter
2 cups white sugar
4 eggs
1 cup buttermilk
4 ½ (1 ounce) squares unsweetened chocolate
½ cup boiling water
2 teaspoons vanilla extract
¼ teaspoon lemon juice
1 ⅛ cups butter
3 cups confectioners' sugar
1 teaspoon vanilla extract
¼ teaspoon lemon juice
2 cups superfine sugar
1 cup milk

CHOCOLATE-GLAZED COCONUT-ALMOND CAKE

Categories     Cake     Chocolate     Dessert     Bake     Coconut     Almond     Party     Bon Appétit

Yield Serves 10

Number Of Ingredients 21



Chocolate-Glazed Coconut-Almond Cake image

Steps:

  • For cake:
  • Preheat oven to 325°F. Butter and flour 9-inch-diameter cake pan with 2-inch-high sides. Using electric mixer, beat 1 cup sugar, almond paste and butter in large bowl to blend. Add yolks, extract and salt and beat 1 minute. On low speed, beat in flour alternately with milk in 3 additions each. Mix in coconut. Using electric mixer fitted with clean dry beaters, beat whites in large bowl to soft peaks. Gradually beat in remaining 1/4 cup sugar and beat until stiff but not dry. Fold whites into batter.
  • Pour batter into prepared pan. Bake until tester inserted into center comes out clean, about 1 hour. Cool cake in pan on rack 20 minutes. Run small sharp knife around sides to loosen cake. Turn out cake onto rack; cool completely.
  • For Filling:
  • Bring cream of coconut and butter to simmer in heavy medium saucepan over low heat. Add white chocolate; stir until melted. Pour into bowl and cool. Add cream cheese and beat until smooth. Mix in coconut. Chill until spreadable, about 30 minutes.
  • For Glaze:
  • Bring 3/4 cup cream and corn syrup to simmer in heavy medium saucepan. Add chocolate and stir until melted and smooth. Cool until just pourable, about 15 minutes.
  • Using serrated knife, cut cake horizontally in half. Place 1 cake layer cut side up on plate. Spread filling over. Top with second cake layer cut side down. Pour half of glaze over top of cake, spreading with spatula to cover sides and smooth top (reserve remaining glaze for sauce). Press almonds around sides and in 1-inch border around top edge of cake. Refrigerate cake until glaze sets, about 1 hour. (Can be made 1 day ahead. Cover cake with cake dome; chill. Chill remaining glaze. Let cake stand 2 hours at room temperature before continuing.)
  • Mix reserved glaze and remaining 1/4 cup cream in saucepan. Stir over low heat until sauce is heated through. Slice cake; serve with sauce.

Cake
1 1/4 cups sugar
3 1/2 ounces almond paste, broken into pieces
1/2 cup (1 stick) unsalted butter, room temperature
4 large eggs, separated
1 teaspoon imitation coconut extract
1/4 teaspoon salt
1 1/2 cups all purpose flour
1/2 cup milk
1 cup sweetened shredded coconut
Filling
1/2 cup canned cream of coconut (such as Coco Lopez)
1/4 cup (1/2 stick) unsalted butter
3 ounces imported white chocolate (such as Lindt), chopped
2 tablespoons cream cheese, room temperature
3/4 cup sweetened shredded coconut
Glaze
1 cup whipping cream
3 tablespoons light corn syrup
12 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
Sliced almonds, toasted

CHOCOLATE ALMOND FUDGE CAKE

This made a great special occasion cake, (birthday) this weekend. Very Nummy! Caught my eye on the new Canadian Living mag calendar for December 2002.

Provided by Derf2440

Categories     Dessert

Time 1h

Yield 16 serving(s)

Number Of Ingredients 15



Chocolate Almond Fudge Cake image

Steps:

  • Measure all cake ingredients into large mixer bowl.
  • Beat until blended, then beat on high 3 minutes.
  • Pour into three parchment paper lined or greased 9 inch round layer cake pans.
  • Bake at 350°F for 25 to 30 minutes or until cake tester inserted in centre comes out clean.
  • Cool in pans 10 minutes, then invert onto cooling rack.
  • Cool completely.
  • Beat cream, cocoa and icing sugar until stiff peaks form.
  • Place one cake layer on serving plate and spread with 1/3 cream mixture, sprinkle with 1/3 nuts.
  • Add remaining layers with cream and nuts.
  • Refrigerate until serving time.
  • To toast almonds, place on baking sheet in oven for 3 to 5 minutes after cakes have baked.

Nutrition Facts : Calories 399.8, Fat 20.9, SaturatedFat 10.9, Cholesterol 99.3, Sodium 387.6, Carbohydrate 49.9, Fiber 3.1, Sugar 27.5, Protein 7

3 cups all-purpose flour
2 cups sugar
3/4 cup cocoa
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 teaspoon salt
3/4 cup butter or 3/4 cup margarine, softened
1 cup water
1/2 cup sour cream
4 eggs
2 teaspoons vanilla
1 cup whipping cream
1/4 cup cocoa
1/4 cup icing sugar
1 (100 g) package sliced almonds, toasted

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CRUNCHY ALMOND, CHOCOLATE AND CARAMEL CAKE - RICARDO
Cake. Adjust the oven temperature to 350°F (180°C). Generously butter a 4 x 14-inch (10 x 35 cm) rectangular tart pan with a removable bottom. Dust with a mixture of 1 tbsp of sugar and 1 tbsp of cocoa powder. Place the pan on a baking sheet. In a bowl, combine the brown sugar, flour, cocoa powder and baking soda.
From ricardocuisine.com


ALMOND FLOUR CHOCOLATE CAKE - HEALTHY RECIPES BLOG
1. In a large mixing bowl, whisk together the eggs, honey and vanilla extract. 2. Gradually whisk in the almond flour and cocoa powder, then the salt and baking soda. 3. Pour the batter into a well-greased pie plate. Bake for about 30 minutes at 325°F.
From healthyrecipesblogs.com


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