Chocolate Cake With Caramel Coconut Almond Filling Recipes

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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

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Top Asked Questions

How do you make caramel muffins?
Gently stir in the cooled chocolate mixture, then fold in the egg whites. Sift the flour over the top and carefully fold into the batter. Pour the batter into the wells of the muffin tin, filling half way. Place a caramel inside each and cover with the remaining batter. Bake on the middle shelf of the preheated oven for about 30 minutes.
How do you make a chocolate cake step by step?
In a bowl, combine the brown sugar, flour, cocoa powder and baking soda. In a large bowl, combine the melted chocolate and oil with an electric mixer. Add the egg yolk. At low speed, stir in the dry ingredients alternately with the milk. Gradually stir in the boiling water until smooth. Pour into the tart pan.
How do you make a chocolate cake with egg whites?
Melt the chocolate in a bowl over a hot water bath, remove from the heat and stir in the cold butter pieces until creamy. Separate the eggs. Beat the egg whites until stiff. Beat the yolks with the sugar until fluffy and the mixture is light and creamy. Gently stir in the cooled chocolate mixture, then fold in the egg whites.
What do you put on a deep dark chocolate cake?
Deep-dark chocolate cake, caramel-fudge filling, caramel buttercream frosting, and a final layer of chocolate ganache poured over the top take this cake to new levels of decadence. If you’re looking for a special-occasion dessert — you’ve certainly found it.

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