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
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.
CARAMEL ALMOND CAKE (TOSCATåRTA)
This traditional Swedish cake is moist, dense, and finished with a rich almond-caramel topping. Aquavit chef Emma Bengtsson draws from her Swedish childhood for this indulgent confection. (A dollop of whipped cream makes it even more decadent!)
Provided by Emma Bengtsson
Categories dessert
Time 1h
Yield 8 servings
Number Of Ingredients 9
Steps:
- Cake: Preheat the oven to 325 F. In the bowl of a stand mixer fitted with a paddle attachment, mix almond paste and butter on low speed, 1 minute. Meanwhile, crack the eggs into a small bowl. Turn mixer up to medium and add the eggs one at a time to the almond paste mixture. Allow each egg to completely incorporate into the batter, about 30 seconds, before adding the next one; this will ensure a smooth batter. Slowly add flour and continue mixing just to incorporate, 10-15 seconds.
- Prepare a springform pan with nonstick spray. Line the bottom with parchment paper and spray the parchment paper (this will prevent the cake from sticking). Pour batter into the pan, spreading it evenly across the bottom. Parbake until lightly golden, 10 minutes.
- Caramel topping: While cake is in the oven, add ½ cup cream, sugar, glucose, and butter to a small saucepan. Bring to a boil over high heat and cook undisturbed until caramel is light brown and registers 244 F on a kitchen thermometer, 4-5 minutes. Remove from heat and stir in almonds to combine. As you stir, avoid scraping up any browned caramel that may be sticking to the bottom of the pan.
- Remove cake from the oven; it will be gooey and not fully cooked. Carefully pour the warm caramel onto the cake; spread evenly. Return to the oven; bake until the caramel is golden brown and bubbly, 10 minutes.
- Remove cake from oven and let cool, 10-15 minutes. The top will firm up as it cools. Remove cake from pan by running a knife around the edge, then remove the sides from the base. (Keep the cake on the base for serving.) While the cake is cooling, whip cream for serving: Place remaining 1 cup heavy cream in a bowl and whisk until soft peaks form, 30 seconds. Slice cooled cake into wedges and serve with whipped cream.
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
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
CHOCOLATE ALMOND CAKE
Fluffy white homemade frosting tops this rich chocolate almond cake. Sliced toasted almonds on top add a little crunch. -Sherri Gentry, Dallas, Oregon
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 16 servings.
Number Of Ingredients 18
Steps:
- In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Add sour cream and extracts; mix well. Combine flour, cocoa, baking soda and salt; add to the creamed mixture alternately with buttermilk, beating well after each addition. , Pour into a greased 10-in. fluted tube pan. Bake at 350° until a toothpick inserted in the center comes out clean, 50-55 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely. , For frosting, cream butter, sugar and extracts in a small bowl until smooth. Add milk until frosting reaches desired spreading consistency. Spread over cake. Decorate with almonds.
Nutrition Facts : Calories 370 calories, Fat 15g fat (9g saturated fat), Cholesterol 68mg cholesterol, Sodium 386mg sodium, Carbohydrate 55g carbohydrate (39g sugars, Fiber 1g fiber), Protein 4g protein.
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
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.)
CHOCOLATE CARAMEL CAKE
Chocolate layer cake with chocolate/pecan topping and caramel drizzle.
Provided by TAYRIVES
Categories Desserts Chocolate Dessert Recipes
Time 58m
Yield 10
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line two 9-inch round cake pans with parchment paper. Grease and flour the parchment paper.
- Combine flour, cocoa powder, salt, baking soda, baking powder, and cinnamon in a bowl.
- Beat sugar and shortening together in a large bowl with an electric mixer. Mix in eggs and vanilla extract until smooth. Mix in buttermilk and water. Add flour mixture slowly, beating on low speed until batter is smooth and creamy, about 3 minutes. Pour batter into the prepared pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. Place pans on a wire rack to cool, about 10 minutes. Invert cakes carefully onto serving plates.
- Combine caramels, milk, and butter in a saucepan over low heat; cook, stirring frequently, until caramels are melted, 5 to 10 minutes. Remove from heat and cool for 3 minutes.
- Sprinkle 1/2 of the pecan pieces and chocolate chips over 1 cake layer, leaving a 1/4-inch border. Pour 1/4 of the caramel on top. Place second cake layer on top. Sprinkle remaining pecans and chocolate chips over the cake. Pour remaining caramel on top, allowing some to drizzle down the sides.
Nutrition Facts : Calories 748.9 calories, Carbohydrate 86.9 g, Cholesterol 52.2 mg, Fat 44.5 g, Fiber 5.2 g, Protein 9.4 g, SaturatedFat 12.5 g, Sodium 477.4 mg, Sugar 59.6 g
ALMOND CHOCOLATE CAKE
When our son and daughter were teenagers, our house was the hang-out for their whole group of friends. This rich chocolate almond cake was a regular on the menu. -Char Safley, Raleigh, North Carolina
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 12-16 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the cake, pudding mix, water, oil, eggs and extract; beat until combined. Stir in 2 cups chocolate chips. , Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 65-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. , In a small saucepan, combine the creamer and remaining chocolate chips. Cook over low heat until chips are melted; stir until smooth. Cool for 45 minutes. Drizzle over cake. Garnish with almonds.
Nutrition Facts : Calories 390 calories, Fat 21g fat (8g saturated fat), Cholesterol 53mg cholesterol, Sodium 319mg sodium, Carbohydrate 51g carbohydrate (35g sugars, Fiber 2g fiber), Protein 4g protein.
CHOCOLATE-GLAZED COCONUT-ALMOND CAKE
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.
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