Author Notes: I made this cake yesterday for my parents 71st wedding anniversary (not a typo). I used unsalted butter instead of the other, more controversial ingredient. The cake was delicious. —nannydeb
ounces good quality bittersweet chocolate, chopped, divided
cup unsalted butter
tablespoons vanilla, divided
cups strong black coffee
cups sugar, divided
cups cake flour
teaspoons baking soda
ounces cream cheese, softened
cup unsweetened flaked coconut
cup heavy cream
- Set out the cream cheese to soften.
- Preheat the oven to 350 degrees.
- Grease a 10 -12 cup bundt pan and dust with cocoa powder.
- In a small sauce pan, melt 8 ounces of the chocolate with the unsalted butter. Set aside to cool slightly.
- In a mixing bowl, combine cream cheese with one egg, 1/3 cup sugar, 1/2 teaspoon vanilla and the coconut. Set aside.
- In a large mixing bowl, combine the cooled chocolate mixture, 3 eggs, 1 1/2 teaspoon vanilla, and coffee.
- In another bowl, whisk together cake flour, 3 cups sugar, baking soda and salt.
- Combine dry ingredients into the wet ingredients until incorporated.
- Pour half of the chocolate cake mixture in to the prepared bundt pan. Top that with the coconut mixture, then top that with the remaining cake mixture.
- Bake on the center rack of the oven for 45 – 55 minutes, or until tester comes out clean (this time I had to bake it for 55 minutes).
- Cool on a wire baking rack for 10 minutes in the pan. Invert the cake onto the serving plate to continue cooling.
- While cake is cooling, bring the heavy cream to a simmer. Remove from heat and whisk in 10 ounces of the bitter sweet chocolate. Set aside to cool.
- Once the cake has cooled, drizzle or pour (depending on how much icing you want) the ganache onto the cake.
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