Coconut Cake With Ganache Recipes

Steps:

• Preheat the oven to 325 degrees. Butter and flour an 8-inch round cake pan, then line the bottom with parchment paper.
• Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy. Add the eggs, one at a time. Mix in the chocolate syrup and vanilla. Add the flour and mix until just combined. Don't overbeat, or the cake will be tough.
• Pour the batter into the pan and bake for 40 to 45 minutes, or until just set in the middle. Don't overbake! Let cool thoroughly in the pan.
• For the ganache, cook the heavy cream, chocolate chips, and instant coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally.
• Place the cake upside down on a wire rack and pour the glaze evenly over the top, making sure to cover the entire cake and sides. You can tilt the rack to smooth the glaze. Decorate with candied violets, if desired, or gently crumble the gold leaf and place it on the center of the cake. Do not refrigerate.

Steps:

• For the cake: Preheat the oven to 375 degrees F. Grease and flour a 9-by-13-inch sheet cake pan.
• Melt the butter in a large saucepan, add 1 cup of water and bring the mixture to a boil. Remove from the heat and whisk in the flour and sugar until incorporated. Stir in the eggs, sour cream and almond extract. Pour the batter into the prepared pan and bake until golden on top, about 20 minutes. Cool the cake in the pan for 20 minutes.
• For the ganache: Place the chocolate chips in a large heatproof bowl. In a medium saucepan, bring the cream and corn syrup to a boil, stirring to combine. Pour the cream mixture over the chocolate chips and whisk until smooth. Pour the ganache over the cake, using a spatula to cover the cake completely.

Steps:

• Preheat the oven to 325 degrees.
• Butter and flour an 8 inch round cake pan, then the bottom with parchment paper.
• Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy.
• Add the eggs one at a time.
• Mix in the syrup and vanilla.
• Add the flour and mix until JUST combined (overbeating with make the cake too tough).
• Pour the batter into the pan and bake for 40-45 minutes, or until just set in the middle.
• Let cool thoroughly in the pan.
• For the ganache, cook the heavy cream, chocolate chips, and coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally.
• Place the cake upside down on a wire rack and pour the glaze evenly over the top, making sure to cover the entire cake and sides.
• You can tilt the rack to smooth the glaze.
• Do not refrigerate.

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add egg and vanilla; beat for 2 minutes. Combine buttermilk and sour cream. Combine the flour, cocoa, baking soda and salt; add to creamed mixture alternately with buttermilk mixture, beating well after each addition. , Pour into two greased and waxed paper-lined 9-in. round baking pans. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pans to wire racks to cool completely. , In a heavy saucepan, melt chocolate with cream over low heat. Remove from the heat; stir in vanilla. Transfer to a small mixing bowl; chill until slightly thickened, stirring occasionally. Beat on medium speed until light and fluffy. Chill until mixture achieves spreading consistency. , For ganache, in a heavy saucepan, melt chocolate and butter. Gradually add cream; heat until just warmed. Chill until slightly thickened., Place one cake layer on a serving plate; spread with filling. Top with remaining cake layer. Slowly pour ganache over top of cake. Refrigerate until serving.

Steps:

• Preheat oven to 350 F . Peel film at corner of Simply Potatoes package to vent and heat on high for 3 minutes in microwave. When Simply Potatoes are heated for 3 minutes, remove film and stir. Measure out 1 ½ cups and use remaining potatoes for other use.
• Meanwhile grease and flour a 12 cup Bundt pan. Beat egg whites in a small bowl until stiff. Set aside.
• Open can of coconut cream without shaking. Spoon off the top 1/4 cup thickest cream, and place in a large bowl with the 4 egg yolks. Beat until smooth. Add 1 ½ cups cooled, mashed potatoes and cake mix. Beat at medium speed for 1 minute, then at high speed for 2 minutes. By hand stir in 4 ounces chocolate chips, and then fold in beaten egg whites.
• Pour batter into Bundt pan. Bake about 50 minutes or until cake tester comes out clean. Let stand 10 minutes, then invert cake onto a wire rack. Let cool.
• While cake bakes, make ganache. Place 3/4 cup of the reserved, thick coconut cream in a 1 1/2 qt pan. Bring to a simmer until reduced to 2/3 cups. Place chocolate chips in a bowl. Pour hot coconut cream over chips. Let stand 5 minutes, then stir until smooth.
• Let cool 10 -15 minutes. Spoon over cake. Glaze hardens as it cools further. Place cake on round serving platter.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and lightly flour three 9-inch metal cake pans.
• Sift cake flour, baking powder, and salt for cake into a bowl and set aside. Whisk eggs, coconut milk, heavy cream, and vanilla extract together in a small bowl until well combined.
• Cream sugar and butter together in a large bowl until light and fluffy, scraping down as needed. Add 1/3 of the flour mixture and mix on low speed until incorporated. Add 1/2 of the milk mixture and mix on low until evenly incorporated. Repeat, ending with remaining flour mixture, scraping down the bowl after each addition and mixing at medium speed until well incorporated, about 1 minute. Evenly split batter among the prepared cake pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean and cakes are starting to pull away from the sides of the pans, 30 to 40 minutes. Allow to cool in the pans for 5 to 10 minutes; invert onto a cooling rack to cool completely, about 30 minutes.
• While cakes cool, make lemon curd. Mix sugar and cornstarch well in a small bowl and set aside. Whisk whole eggs and egg yolks together in a small bowl and set aside.
• Heat lemon juice and zest in a small saucepan over medium-low heat until hot. Add sugar and cornstarch mixture all at once. Bring back to a simmer, stirring constantly. Whisk some of the hot lemon mixture into the eggs to temper them. Pour back into the saucepan. Cook, stirring constantly, until thick, 5 to 10 minutes.
• Remove curd from heat and add butter. Mix until smooth. Strain curd if necessary and place in a small bowl. Press plastic wrap against the surface and chill, at least 20 minutes.
• Meanwhile, make pastry cream. Mix sugar and cornstarch together in a small bowl. Whisk egg and egg yolk together in a small bowl until well mixed.
• Heat coconut milk in a small saucepan until simmering. Add sugar-cornstarch mixture and whisk until smooth and sugar is melted. Whisk some of the hot milk into the eggs to temper them. Pour back into the saucepan and cook, stirring constantly, until thickened, 3 to 5 minutes.
• Remove pastry cream from heat and stir in butter and coconut rum; mix until smooth. Strain if necessary, cover with plastic wrap, and refrigerate until cold, about 20 minutes.
• For the simple syrup, bring sugar, water, and rum to a boil in a medium saucepan. Boil for 1 minute. Remove from heat and allow to cool, 15 to 20 minutes.
• For the ganache, combine heavy cream, butter, corn syrup, and rum in a small saucepan. Bring to a simmer. Pour hot cream mixture over chocolate and let sit for 5 to 10 minutes. Mix until smooth. Allow to cool to lukewarm, 5 to 10 minutes.
• Trim tops of cake layers to be flat, if needed. Place 1 cooled cake layer onto a serving plate. Brush with 1/2 of the simple syrup. Cover with 1/2 of the pastry cream. Drop spoonfuls of lemon curd on top and smooth out carefully. Repeat with a second layer and remaining syrup, pastry cream, and curd. Carefully place the third cake layer on top. Frost the entire cake with ganache and sprinkle toasted coconut over the sides and top.

Steps:

• Basic Chocolate Crust: 1) Place everything into a food processor and process until sticky, but not pastey. 2) Dump the contents into a springform pan and press down until flat and even. I used a 6" springform pan, you can adjust the ingredients according to the size of your pan. 3) Next, place your sliced strawberries standing along the edge of the crust to create a border (see picture above) 4) Use any remaining sliced strawberries to line the top of the crust, to be covered by the coconut cream. Coconut Cream Center: 1) Place all of the ingredients in a high speed blender. Use about a cup of the reserved coconut water and add to the blender. 2) Blend until completely incorporated, using the tamper to press down the ingredients toward the blade. (a Vitamix rocks in a recipe like this) 3) Add water only if needed. The thicker it is the easier it sets in the fridge, though liquid may be needed to facilitate blending. 4) Pour the contents into your springform pan lined with the crust and strawberries. Use a spatula to spread the cream until the sides are filled and the contents are even. 5) Place in the fridge to set while you work on the chocolate. Chocolate Ganache Frosting: 1) Place all of the ingredients, save the water, in a food processor and process until a sauce is formed. Scrape down the sides as needed. 2) Add the water a tablespoon at a time until a thick and spreadable consistency is achieved. 3) Pour over the top of the coconut cream layer. Refrigerate to set, overnight. Additional Tips I found that a full 24 hours in the refrigerator allowed the best set time. It was still soft but firm enough to display and cut easily. This is no joke and is a very rich dessert, you could easily share this with 12 people!