Rich Chocolate Cake with Coconut Filling and Ganache

January 26, 2010

Test Kitchen-Approved

Author Notes: My friends often request the Hyde Park Fudge Cake for their birthdays, which I've made a hundred times. This variation has a yummy coconut filling and a decadent ganache that I could eat with a spoon until I'm sick! - nannydebnannydeb

Food52 Review: This is the bear hug of chocolate cakes -- it's big, it's rich and it's lovable. Inside the dense, sweet cake is tangy layer of cream cheese and coconut. And on top of the bundt cake is a thin ganache glaze. You're supposed to bake the cake in a Bundt pan, but if you don't have one, a tube pan works well (and makes it easier to cut out the cake if it gets stuck). - A&MThe Editors

Serves: 10 to 12
Prep time: 1 hrs 5 min
Cook time: 1 hrs 25 min

Ingredients

  • 18 ounces good quality bittersweet chocolate, divided, chopped
  • 2/3 cup shortening
  • 4 eggs
  • 2 teaspoons vanilla, divided
  • 1 1/2 cups strong black coffee
  • 3 1/3 cups sugar, divided
  • 3 cups cake flour
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 8 ounces softened cream cheese
  • 1 cup unsweetened flaked coconut
  • 1 cup heavy cream
In This Recipe

Directions

  1. Set out the cream cheese to soften. Preheat the oven to 350 degrees.
  2. Grease a 10-12 cup bundt pan and dust with cocoa powder.
  3. In a small saucepan, melt 8 ounces of the chocolate with the shortening. Set aside to cool slightly.
  4. In a mixing bowl, combine the cream cheese with 1 egg, 1/2 teaspoon vanilla, 1/3 cup sugar and the coconut. Set aside.
  5. In a large mixing bowl, combine cooled chocolate mixture, 3 eggs, 1 1/2 teaspoon vanilla, and coffee.
  6. In another mixing bowl, whisk together the sugar, cake flour, soda and salt.
  7. Combine dry ingredients into wet ingredients until just incorporated.
  8. Pour half of the chocolate cake mixture in to the bundt pan. Top that with the coconut/cream cheese mixture and then top that with the remaining cake mixture.
  9. Bake on the center rack of a 350 degree oven for 45-65 minutes or until tester comes out clean.
  10. Cool the cake in the bundt pan on a wire rack for 10 mintues. Invert the cake on a serving plate to cool further.
  11. While cake is cooling, bring the heavy cream to a simmer. Remove from heat and whisk in 10 ounces bittersweet chocolate until smooth. Set aside to cool.
  12. Once the cake has cooled, drizzle or pour (depending on how much icing you want) the ganache on to the cake.

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Chocolate Cake|Cake|American|Coconut|Coffee|Cream Cheese|Chocolate|Make Ahead|Dessert

Reviews (95) Questions (1)

95 Reviews

Stephanie H. February 19, 2018
Hi there! Has anyone tried making this as a layer cake? If yes, I'd love tips/suggestions.
 
Natalie September 29, 2017
I made it with only 1 cup of sugar for the cake and it's already sweet enough. While it was still warm, I poked holes on the top and drizzled the icing slowly around, waited til the icing (no change in recipe) dripped inside the cake and then continued until all icing was used. Let cool overnight popped it out of the bundt pan and used a regular knife to smooth the icing on top and sides. Looks and tastes great!
 
Billie J. January 9, 2017
Could I put a half teaspoon of coconut extract in the cheesecake part? I ❤️ Coconut!
 
Marale G. October 19, 2016
HI,<br />Can I make this with Truvia sugar? Would it still dissolve and rise?<br />Marale
 
manon July 22, 2016
Can I bake this cake one day in advanced??? Do I have to put it in the fridge? Should I wait until I serve it to pour the gamache on it??? TY for helping me :-)
 
Eva July 22, 2016
Yes! It gets better after a day, as do many cakes (esp chocolate). No need to store in the fridge—there's plenty of sugar to preserve it. If it's going to sit around for three or four or five days, stick it in the fridge. But no matter what, it should be served at room temp.
 
Eva July 22, 2016
No need to wait to do the ganache, I think. That will also keep for a day or two or more at room temp. However, it will set over time, so it depends on how "wet" you want the ganache.<br /><br />If you make the ganache ahead and store it separately in the fridge, make sure to bring it up to room temp and make sure it's smooth before you try to drizzle of spread it. Ganache is very temperature sensitive in that sense (it behaves very differently at different temperatures).
 
manon July 22, 2016
ok TY!!!!! Do I put the gamache on it right away or just when I serve it ??
 
manon July 22, 2016
Thanks I just read your comment!!!! Your very nice :-)<br />
 
Renee March 20, 2016
I made this today. Wow!!! Spectacular. Switched coconut oil for the shortening only because I had it on hand. I also only had sweetened coconut, so I used it. This cake is really special. I made it in a tube pan. It came out of the pan perfectly. I did have to cook it for and hour and five minutes. I can't rave about this cake enough. It's moist, crusty and perfect. The ganache is the perfect "icing on the cake". Thanks so much for this recipe.
 
Angella April 11, 2015
Just want to add that I only used 1 1/2 cups sugar in the cake and none in the filling as the coconut was already sweetened also only half the ganache. Perfect sweetness for me.
 
Angella April 11, 2015
Oh my word...my taste buds are having a party! When I first saw this recipe I knew I had to make it. Love chocolate and coconut . Luckily a birthday came up so I got the opportunity. No issue getting it out of the pan. Only change I will make is to add more coconut to the filling and sprinkle some on top the ganache the next time. Words can't describe how good this is. Thank you for posting
 
Elina January 31, 2015
We don't realy like coconut, so can I substitude it with something else...almond powder perhaps??
 
Linda April 2, 2014
<br />18 ounces of chocolate divided seems like an awful lot. Does that mean 18 squares of bakers chocolate?
 
Linda B. March 13, 2014
I'm going to make this cake for a dinner party on Sunday. I'm going to put some whole toasted almonds on top of the cake before the ganache so that it is like an Almond Joy candy bar.
 
The M. February 1, 2014
Made this cake yesterday and serve it after dinner tonight. It's definitely a keeper! So rich and fudgy. I used coconut oil, per all the suggestions. Also had no problem getting it out of the pan (baking spray + cocoa powder) or with overflow. The coconut filling is perfect. Incredibly delicious - so glad I have some left for tomorrow!
 
Jinran January 28, 2014
I have to say this is really a fantastic cake recipe and all my friends like it. I used silicone pans, so I don’t have the stick problem. Since I don’t have shortening at hand, I used unsalted French better instead, and it turned out to be wonderful. And I took your guys suggestion; I used half cake flour and half whole-wheat flour, which works so great. But I decreased the amount of sugar, and used brown sugar instead. I used up my chocolate, so I whipped heavy cream and dressing with my homemade rose sauce. What a wonderful cake we have in years. Thanks so much for sharing such wonderful recipe.
 
brookev January 9, 2014
This is an excellent cake recipe! We love it. I substituted the shortening with virgin coconut oil, HALVED the sugar in the cake to 1 1/2 cups (which I felt was the perfect amount of sweetness, especially since the cake has a bit of melted chocolate in it too), used whole-wheat pastry flour instead of white flour, and toasted the coconut. PERFECTION!
 
farida K. August 10, 2013
I mixed 1 TBS melted butter with 1 TBS of cocoa-powder to make a paste and brush onto the Bundt pan and the cake slipped out perfect.But there was some "oozing" from the cake-and the cake "puffed up" high and cracked the whole top of the cake-how can I prevent that?I opt not to use the ganache and the cake was wonderfully rich and tasty!
 
cwya August 7, 2013
I just dont get it. I know I'm way old and stuff but seriously--a debate over "shortening?" I shudder to imagine what people might think if they knew that "shortening" is a commercial substitute for LARD. So by all means be horrified if you must but if you truly want the purist original flavor I suggest pig fat and baking in a wood-fired stove. My gramma's new gas oven was featured in the newspaper!I too am at 6400ft and the only subs I have to use are adding a little more flour, another egg, and a tiny bit of oil for flavor if desired. Increase heat a tad and lengthen time til top is crusty to touch. I am serious about this recipe since my grandmother made it as "mahogany" cake and it was devoured to the last crumb. The coconut filling is great for modern palates I guess, but a maple/chocolate icing and pecans make it absolutely superlative. 22 hired hands cant all be wrong!
 
Eva July 14, 2013
Superb. Make this now.<br /><br />I made the following substitutions: <br />2c sugar in the batter (instead of 3)<br />Coconut oil instead of shortening (1:1 substitution)<br />1c each whole wheat pastry, home-milled kamut, home-milled spelt flours<br /><br />All four of us rated this a 9 or 10. We fully expect it will get even better over the next few days, as many chocolate cakes do. May freeze half of it.<br /><br />Oh, also: I had tremendous good luck getting mine out of the bundt pan in one gorgeous piece. I was apprehensive, but generously greased (using coconut oil) and cocoa powdered the mold, and said a little prayer as I flipped it. Whew!
 
LeeLeeBee June 29, 2013
I made this cake to celebrate our fifth anniversary. It was absolutely fantastic - very flavorful and moist. I was a bit worried about the amount of sugar (don't like desserts to be super sweet), but the cake was perfect.
 
nancy56 June 19, 2013
One of the best chocolate cake recipes ever!
 
Sherry S. April 29, 2013
This cake is fantastic and gets better with age. I froze it in slabs, and when I want some, I remove it from the freezer and defrost it in the microwave. It is even better than when it is just baked. Also I used mascarpone for the filling rather than cream cheese, and it worked beautifully. If you cover the top with shredded coconut, it really looks special.