Heat 1 cup of the cream in a small saucepan over medium heat until steaming but not boiling, and pour over the chocolate. The coconut and nuts will bind it.) Stir in the coconut and pecans set aside to cool.įor the frosting: Put the chocolate in a medium bowl. (It will be similar to the thickness of eggnog.) Pour the mixture into a large bowl. Add the brown sugar, butter, corn syrup, vanilla and salt, and cook over medium heat, stirring constantly, until the mixture has thickened and coats the back of a spoon, 5 to 6 minutes. Whisk together the milk and egg yolks in a medium saucepan until smooth. It will soften once the cake is assembled or if the layers are baked the day before.)įor the filling: While the cakes cool, spread the pecans on a baking sheet and bake, tossing once, until toasted, 8 to 10 minutes. This is from the melted chocolate and is not a problem. (They will have a sugary "crust" on the top. Let cool in the pans for 10 minutes, run a thin spatula around the edges and then turn the cakes out onto a cooling rack to cool completely. Divide the batter evenly between the prepared pans.īake until a toothpick inserted in the center comes out with moist crumbs, 30 to 35 minutes. Repeat with the remaining flour mixture and milk, making sure not to overmix. Add half the milk, and mix until just incorporated. Alternate beating in the flour mixture and the milk, adding the flour in three additions and the milk in two, starting and ending with the flour, until just incorporated. Microwave again at high power in 30-second increments, stirring in between, until the chocolate has melted completely set aside.īeat the granulated sugar, oil and eggs in a large bowl with an electric mixer on medium speed until smooth. Microwave the chocolate in a small microwave-safe bowl on high power for 45 seconds remove and stir. Whisk together the flour, cocoa, baking soda and salt in a small bowl set aside. Lightly coat two 9-inch round cake pans with oil and dust with flour. For the cake: Preheat the oven to 350 degrees F.
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