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Chocolate Cake with Vanilla Coconut Frosting – Repost

November 4, 2011
Cake, Chocolate, Coconut, cooking, Dessert, recipes
5 Comments

Since this is the cake I love the most, I really wanted to re-post.
There is not much more to say, just go and make it right away.

This cake is decadent!  The chocolate cake layers are from Bobby Flay’s German Chocolate Cake recipe (see previous post).  It is the best recipe for chocolate cake I have ever tried. The layers are very rich and moist – almost like a brownie.  The frosting is my own, but nothing fancy – just a vanilla cream frosting with a little cream cheese to cut the sweetness.

If anyone out there makes this cake, please let me know how it turns out. Send an email or post a comment. I would love to know. :)

CHOCOLATE COCONUT CAKE

FOR THE CAKE

2 1/4 cups all-purpose Flour

3 teaspoons Baking Powder

3/4 teaspoon Baking Soda

3/4 teaspoon fine Salt

12 tablespoons unsalted Butter, at room temperature (plus extra for the pans)

1 cup plus 2 tablespoons good quality Dutch process cocoa powder (such as Valhrona or Cocoa Barry)

1 1/2 cups light Brown Sugar

1 1/2 cups granulated Sugar

1 1/2 cups strongly brewed Black Coffee, at room temperature

1 1/2 cups Buttermilk

3 large Eggs

2 teaspoons pure Vanilla Extract

FOR THE FROSTING

1 lb. box Powdered Sugar

1 stick butter (8 T), softened

8 oz. package Cream Cheese

1 1/2 teaspoons Vanilla Extract

approx. 3/4 cup Milk

For the Frosting – Mix all ingredients together and beat until smooth.  Add the milk slowly, as you do not want the frosting too runny.

For the Coconut - 3 cups sweetened coconut flakes . Toast 1 cup in toaster until lightly browned.  Save the rest for the cake layers.

For the Cake - Preheat the oven to 325 degrees. Butter 2 (9-inch) cake pans and line the bottoms with parchment paper.

Whisk together the flour, baking powder, baking soda and salt in a large bowl.

Melt the 12 tablespoons of butter in a medium saucepan over medium heat. Whisk in the cocoa powder and cook for 1 minute. Remove from the heat, add the sugars and whisk until the sugar is dissolved. Add the coffee, buttermilk, eggs and vanilla extract and continue whisking until smooth and just combined.

Slowly add the buttermilk mixture into the flour mixture until combined.

Divide the batter evenly between the 2 pans and bake on the middle rack until a toothpick inserted into the center comes out with a few moist crumbs attached, about 40 minutes.

Let cool in the pans on a baking rack for 20 minutes. Then invert the cakes onto the baking rack and let cool for at least 1 hour.

Slice each cake in half horizontally (if you are unsteady with a knife, use a piece of thread and pull it through the middle of the cake). Put 1 cake layer on a cake round or platter and spread 1/4 of the frosting evenly over the top.  Sprinkle un-toasted coconut flakes on top of the frosting.  Repeat to make 3 layers and top with the remaining cake layer with frosting and toasted coconut.


BAMA ESMA’S BISCOOKIE BAGS – HAPPY VALENTINE’S DAY!

February 14, 2011
Chocolate, Cookies, cooking, Dessert, recipes, Spicy
6 Comments

LEMON POLENTA ALMOND BISCOOKIE

Two hundred fifty six I baked,
My feet were sore and my back ached.

But nothing can keep me away,
I’d do it over any day!

SPICY HOT CHOCOLATE

Hot Chocolate, Anise Seed Walnut Date, Coconut Almond Choc. Chip, Lemon Polenta Almond, White Chocolate Macadamia, (Orange Cranberry Not Shown)

The original recipe for these cookies came from my grandmother, Esma Basha. Like her, this recipe is near and dear to my heart. Although they are time-consuming, making these BisCookies is a labor of love.

Click Here For More Information 

Chocolate Cake with Vanilla Coconut Frosting

January 31, 2011
Cake, Chocolate, Coconut, Dessert, recipes, Uncategorized
21 Comments

Some are monsters, some compete,
Some want you to kiss their feet.

Disapproving of your ways,
They’ll leer at you with eyes ablaze.

Overbearing, pushy, mean,
They put themselves right in between.

Never good enough for him,
She’s like the witch from Brother’s Grimm.

But mine is not the kind above,
She gives freely of her love.

From the day that we first met,
I knew that I would never fret.

Always there to lend a hand,
She always seems to understand.

I’m not there and do not know,
What it’s like to let a child go.

But I can only hope to be,
What my mother-in-law has been to me. ♥

Happy Birthday, Mom! I Love You.


This cake is decadent!  The chocolate cake layers are from Bobby Flay’s German Chocolate Cake recipe (see previous post).  It is the best recipe for chocolate cake I have ever tried. The layers are very rich and moist – almost like a brownie.  The frosting is my own, but nothing fancy – just a vanilla cream frosting with a little cream cheese to cut the sweetness.

If anyone out there makes this cake, please let me know how it turns out. Send an email or post a comment. I would love to know. :)

CHOCOLATE COCONUT CAKE

FOR THE CAKE

2 1/4 cups all-purpose Flour

3 teaspoons Baking Powder

3/4 teaspoon Baking Soda

3/4 teaspoon fine Salt

12 tablespoons unsalted Butter, at room temperature (plus extra for the pans)

1 cup plus 2 tablespoons good quality Dutch process cocoa powder (such as Valhrona or Cocoa Barry)

1 1/2 cups light Brown Sugar

1 1/2 cups granulated Sugar

1 1/2 cups strongly brewed Black Coffee, at room temperature

1 1/2 cups Buttermilk

3 large Eggs

2 teaspoons pure Vanilla Extract

FOR THE FROSTING

1 lb. box Powdered Sugar

1 stick butter (8 T), softened

8 oz. package Cream Cheese

1 1/2 teaspoons Vanilla Extract

approx. 3/4 cup Milk

For the Frosting – Mix all ingredients together and beat until smooth.  Add the milk slowly, as you do not want the frosting too runny.

For the Coconut - 3 cups sweetened coconut flakes . Toast 1 cup in toaster until lightly browned.  Save the rest for the cake layers.

For the Cake - Preheat the oven to 325 degrees. Butter 2 (9-inch) cake pans and line the bottoms with parchment paper.

Whisk together the flour, baking powder, baking soda and salt in a large bowl.

Melt the 12 tablespoons of butter in a medium saucepan over medium heat. Whisk in the cocoa powder and cook for 1 minute. Remove from the heat, add the sugars and whisk until the sugar is dissolved. Add the coffee, buttermilk, eggs and vanilla extract and continue whisking until smooth and just combined.

Slowly add the buttermilk mixture into the flour mixture until combined.

Divide the batter evenly between the 2 pans and bake on the middle rack until a toothpick inserted into the center comes out with a few moist crumbs attached, about 40 minutes.

Let cool in the pans on a baking rack for 20 minutes. Then invert the cakes onto the baking rack and let cool for at least 1 hour.

Slice each cake in half horizontally (if you are unsteady with a knife, use a piece of thread and pull it through the middle of the cake). Put 1 cake layer on a cake round or platter and spread 1/4 of the frosting evenly over the top.  Sprinkle un-toasted coconut flakes on top of the frosting.  Repeat to make 3 layers and top with the remaining cake layer with frosting and toasted coconut.


Espresso Creme Petit Pots

January 22, 2011
Chocolate, cooking, Dessert, Espresso
3 Comments

Cinnamon and cardamom,
Espresso really makes it yum.

Creamy chocolate pudding pots,
This dessert I like a lots!

I was so inspired by Greg and Lucy Malouf’s Turkish Coffee Creams that I had to try something similar.  I would have bought cardamom pods, turkish coffee grinds and a cinnamon stick to steep in the cream for an hour but, alas, I am not known for my patience.  It turned out really tasty anyway. If you are so inclined, the Malouf’s Cookbook is pretty great.

ESPRESSO CREME PETIT POTS

1 cup Heavy Cream

1/4 cup Espresso, brewed

1/4 tsp. Cardamom

1/4 tsp. Cinnamon

1/2 tsp. Vanilla

3 ounces best quality Dark Chocolate, shaved

5 Egg Yolks

1/4 cup Sugar

Add the heavy cream, espresso, cardamom, cinnamon and vanilla to a small saucepan.  Bring to a boil and then down to a simmer for 5 minutes.  Turn the heat off and add the chocolate.  Stir until it melts.

In a separate bowl, mix the egg yolks and the sugar together.

To temper the eggs so that they do not cook, slowly and in very small portions, add the cream mixture to the yolks while continuing to stir.  Once all of the cream has been added to the yolks, pour the mixture back into the saucepan and cook on low heat while gently stirring.  Cook until the mixture is the consistency of custard.

Place into an ice bath until it cools.  Pour into serving cups and place into the refrigerator.  Keep cool until ready to serve.  Serves 6-8 small cups.

Vanilla Coconut Risotto – For Dessert!

November 7, 2010
Chocolate, Coconut, Dessert, Rice, Risotto
4 Comments

Vanilla Coconut Risotto

 

Silent I will stay today,
I don’t want to blab away.

Just try risotto for dessert,
Nothing else will I assert.


VANILLA COCONUT RISOTTO
2 T butter
1 cup arborio rice
1/2 cup sugar
1 T pure vanilla extract
1 cup hot water
1 cup hot milk
3 cups unsweetened coconut milk
1 cup shaved dark chocolate
1 cup sweetened coconut flakes, toasted optional

Combine the milk and coconut milk and heat in a small pot. In a saucepan, melt the butter on low-medium heat. Add the rice and coat with butter. Add the hot water, sugar and vanilla. Cook until all of the liquid has been absorbed, stirring frequently. Add a ladle-ful of the milk and stir until it is almost absorbed. Continue this process until all of the liquid has been added to the risotto. It should take approximately 30-40 minutes and the risotto should be slightly al dente. As this is a heavy dessert, serve in small cups and top with sweetened coconut flakes and shaved dark chocolate. Serves 12.

LEFTOVER RISOTTO ARANCINI

1/2 cup flour
1 cup panko bread crumbs
1 T sugar
1/2 tsp. cinnamon
1 egg, beaten
2 cups vegetable oil

In a small pot, heat the oil to 350 degrees. Put the flour on a small plate. Mix the panko, sugar and cinnamon and put that onto a second plate. Place the egg in a bowl. Take approx. 2 tablespoons of risotto and form it into a ball. Dredge it through the flour, then the egg, and then through the panko mixture. Continue on until there is no more risotto. Place no more than 4 balls into the oil at a time. Cook until golden brown. Take out with slotted spoon and drain on paper towel lined plate. Serve as is or with chocolate sauce.

Try this savory Blueberry Brie Risotto too! :)

FABULOUS FOIBLES!

April 12, 2010
Chocolate, Dessert, Ganache
5 Comments

Espresso Chocolate Truffles

Giddy with pleasure,
This concoction a treasure.

A first to prepare,
It’s a brand new affair.

Chop, measure, mix and heat,
So excited to serve and eat.

Nothing forgot,
All in the pot.

Heat for an hour,
I go take a shower.

Come back to assess…
THE WHOLE THING’S A MESS!

What’s in my pot is hard as a rock,
 But that is just the start of my shock.

The ganache I had made to drizzle on top,
Solidified –  I can’t pour a drop!

I pull it together and take a deep breath,
Tragedy be gone! I am no Macbeth.

So I trash the pot and all it’s lot,
I taste the chocolate, “It’s good!” I thought.

I rolled it in balls and sprinkled with treats,
These are some seriously yummy sweets.

My disaster once so problematic,
Has made me happy, truly ecstatic.


This really was a mistake. I just went with it and my girls and I had fun with different toppings. We used the espresso-flavored ganache and rolled the balls in powdered sugar, crushed short-bread cookies, crushed graham crackers, chopped peanuts and cranberries, crushed anise seeds (my favorite), toasted coconut, fried mint mixed with raw sugar, and a cinnamon/cayenne mix.

I wasn’t working with a recipe which is why I probably messed up. So, I am not going to trip you up with my own crazy mixture. Here is a link to Ina Garten’s Chocolate Truffles which I have made before and which are really delicious!!

Bobby Flay’s Throwdown German Chocolate Cake

October 6, 2009
Cake, Chocolate, Coconut, Dessert, Ganache
10 Comments

My Version of Bobby Flay's Throwdown German Chocolate Cake

Up late one night and cannot sleep
I’ve already counted five-hundred sheep.

I grab the remote to watch some TV
Flip through the channels and what do I see?

A lovely young woman making a cake
For Network TV she will show how to bake.

In the middle of frosting her layers of sweet
She looks up in surprise as her eyes meet…

Throwdown with Iron Chef Bobby Flay
Looking for mortals to take down and slay.

The challenge is German Chocolate Cake
With caramel, nuts and coconut flake.

This is no easy task for the judges
Hopefully no one will hold any grudges.

Her filling a secret held close to the vest
His layers a mesh of tastes put to the test.

Sleep no longer a thought in my mind,
As the judges confer and prepare to opine.

The winner is Bobby with frosting ganache
His victim her glory he put the kibosh.

I fell asleep dreaming of chocolaty bliss
Godiva, Belgian and creamy Swiss.


This, of course, is Bobby Flay’s German Chocolate Cake Recipe.  It is one of the best cakes I have ever made.  I love the way the ganache turned out, rich and glossy.  I highly recommend it for a special occasion, but if you don’t want to spend four hours in the kitchen, do not attempt this one.

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