This must be the best cake in the world. It is a chocolate coffee cake frosted with a pecan-coconut frosting. It is incredibly moist and has cocoa, coffee, coconuts and pecans. What more could you ask for? It looks quite bare and innocent, but it has a tonne of flavours. This is a recipe by Matt Lewis & Renato Poliafito which I use a lot.
(1) 1 Cup Coffee
(2) 4 Ounces Semi Sweet Chocolate (115 Grams)
(3) 270 Grams Cake Flour (2-1/4 Cups)
(4) 3/4 Cup Cocoa Powder (70 Grams)
(5) 1-1/2 Teaspoons Baking Powder
(6) 1/2 Teaspoon Baking Soda
(7) 3/4 Teaspoon Salt
(8) 450 Grams Granulated White Sugar (2-1/4 Cups)
(9) 280 Grams Unsalted Butter (1-1/4 Cups)
(10) 5 Large Eggs
(11) 1-1/2 Teaspoons Pure Vanilla Extract
(12) 1 Cup Buttermilk
For Coconut-Pecan Frosting:
A recipe for this can be found here.
(1) This is a large cake with 3 towering layers. It thus calls for 3 cake pans. I have made this recipe with only 2 pans before, but I had to use larger pans.
(2) This recipe also calls for buttermilk. If you do not have access to any, place a Tablespoon of vinegar or lemon juice in a cup and top it up with milk. Allow this to sit for 10 minutes and you would have sour milk which is a good substitute for buttermilk.
(1) Make coffee and allow to cool
(2) Melt chocolate over double boiler and allow to cool a bit. You can also do this with a microwave oven, but be careful not to burn chocolate.
(3) In a large bowl, sift together flour, cocoa powder, baking powder, baking soda and salt.
(4) Preheat oven to 350 degrees.
(5) Grease three 9 or 8 inch cake pans and line bottoms with parchment paper.
(6) In the bowl of your stand mixer fitted with the paddle attachment, beat butter until soft, about one minute.
(7) With mixer running on medium speed, add sugar and beat until light and fluffy, about 5 minutes.
(8) Add eggs one at a time, beating after each addition. Scrape sides and bottom of bowl at intervals to ensure that the batter is not sticking to the bowl.
(9) Add the vanilla extract and the melted chocolate to the batter and beat until incorporated.
(10) Finally add flour mixture, coffee and buttermilk in 5 additions (flour, coffee, flour, buttermilk, flour) and beat just until incorporated. Finish mixing with rubber spatula.
(11) Pour batter into prepared cake pans and bake for about 35 minutes or until a toothpick inserted in the middle comes out clean. If baking in only two pans, you would need to bake longer.
(12) Allow cakes to cool for about 10 minutes before removing from pans. Cakes should be completely cold before frosting.
For Coconut-Pecan Frosting
Make frosting as directed here. Allow frosting to cool before applying on cake. Leave a few pecan halves to top cake after frosting.
Place a cake layer on serving dish or cake board and apply a third of the frosting on that layer. Repeat this step for the other 2 layers. Decorate top of cake with pecan halves.
Leftover cake can be stored at room temperature for a couple of days. It can last a week in the fridge.