Chocolate Bundt Cake With A Creamy Coconut Filling
Jul 20, 2013 14:43:45 GMT -5
Post by PurplePuppy on Jul 20, 2013 14:43:45 GMT -5
Chocolate Bundt Cake With A Creamy Coconut Filling
Filling-
2 cups shredded sweetened coconut flakes
1/2 cup plus 2 tablespoons sweetened condensed milk
1/4 teaspoon vanilla extract
1/8 teaspoon almond extract
Cake-
3 cups flour
3/4 cup sifted unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups unsalted butter, room temp
1 1/4 cups sugar
1 cup firmly packed light brown sugar
1 tablespoon vanilla extract
1/2 teaspoon coconut flavoring
5 eggs, room temp
2 cups full fat sour cream
Glaze-
5 ounces semisweet chocolate, chopped
1/2 cup heavy cream
Garnish-
1/2 cup toasted coconut
Combine all your filling ingredients in a small bowl and set aside.
For the cake- Preheat oven to 350 degrees and grease and flour a 12 cup bundt pan.
Whisk together your dry ingredients in a medium bowl.
In a large bowl, beat the butter at high speed until creamy. Add the sugars and continue to beat until light and fluffy, about three minutes. Beat in the vanilla extract and coconut flavoring. Add the eggs, one at a time, beating well after each addition.
Beginning and ending with the flour mixture, add it in three batches, alternating with the sour cream.
Spoon a little less than half of the batter into the prepared bundt pan.
Carefully spoon the coconut filling over the batter in the pan. Make sure it is in the middle of the pan, not touching either side or it will stick and make the cake difficult to remove.
Spoon the rest of the batter carefully over the top of the filling, smoothing it down where needed.
Bake at 350 for about an hour and ten minutes for the 12 cup pan, about 50 minutes for a ten cup (about 20 minutes for the cupcakes) or until a wooden skewer inserted in the cake (make sure to get the cake not the filling) comes out with just a few moist crumbs on it.
Set on a wire rack and allow to cool until just barely warm then turn the cake out onto the rack to finish cooling completely before glazing.
For the glaze- heat your cream just to boiling. Pour over the chopped chocolate in a bowl and let sit for about 3 minutes, Stir to combine. Let it sit for a bit to thicken up somewhat. Spoon over the cooled cake. Garnish with the toasted coconut.
If you have any glaze and/or coconut left (which you will) just dump the coconut into the ganache, stir well then put it into the fridge until it firms up. You can then scoop it out and form it into small truffles.
Filling-
2 cups shredded sweetened coconut flakes
1/2 cup plus 2 tablespoons sweetened condensed milk
1/4 teaspoon vanilla extract
1/8 teaspoon almond extract
Cake-
3 cups flour
3/4 cup sifted unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups unsalted butter, room temp
1 1/4 cups sugar
1 cup firmly packed light brown sugar
1 tablespoon vanilla extract
1/2 teaspoon coconut flavoring
5 eggs, room temp
2 cups full fat sour cream
Glaze-
5 ounces semisweet chocolate, chopped
1/2 cup heavy cream
Garnish-
1/2 cup toasted coconut
Combine all your filling ingredients in a small bowl and set aside.
For the cake- Preheat oven to 350 degrees and grease and flour a 12 cup bundt pan.
Whisk together your dry ingredients in a medium bowl.
In a large bowl, beat the butter at high speed until creamy. Add the sugars and continue to beat until light and fluffy, about three minutes. Beat in the vanilla extract and coconut flavoring. Add the eggs, one at a time, beating well after each addition.
Beginning and ending with the flour mixture, add it in three batches, alternating with the sour cream.
Spoon a little less than half of the batter into the prepared bundt pan.
Carefully spoon the coconut filling over the batter in the pan. Make sure it is in the middle of the pan, not touching either side or it will stick and make the cake difficult to remove.
Spoon the rest of the batter carefully over the top of the filling, smoothing it down where needed.
Bake at 350 for about an hour and ten minutes for the 12 cup pan, about 50 minutes for a ten cup (about 20 minutes for the cupcakes) or until a wooden skewer inserted in the cake (make sure to get the cake not the filling) comes out with just a few moist crumbs on it.
Set on a wire rack and allow to cool until just barely warm then turn the cake out onto the rack to finish cooling completely before glazing.
For the glaze- heat your cream just to boiling. Pour over the chopped chocolate in a bowl and let sit for about 3 minutes, Stir to combine. Let it sit for a bit to thicken up somewhat. Spoon over the cooled cake. Garnish with the toasted coconut.
If you have any glaze and/or coconut left (which you will) just dump the coconut into the ganache, stir well then put it into the fridge until it firms up. You can then scoop it out and form it into small truffles.