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Author Notes: I made this cake yesterday for my parents 71st wedding anniversary (not a typo). I used unsalted butter instead of the other, more controversial ingredient. The cake was delicious. —nannydeb
- 18 ounces good quality bittersweet chocolate, chopped, divided
- 2/3 cup unsalted butter
- 4 eggs
- 2 tablespoons 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 cream cheese, softened
- 1 cup unsweetened flaked coconut
- 1 cup heavy cream
- Set out the cream cheese to soften.
- Preheat the oven to 350 degrees.
- Grease a 10 -12 cup bundt pan and dust with cocoa powder.
- In a small sauce pan, melt 8 ounces of the chocolate with the unsalted butter. Set aside to cool slightly.
- In a mixing bowl, combine cream cheese with one egg, 1/3 cup sugar, 1/2 teaspoon vanilla and the coconut. Set aside.
- In a large mixing bowl, combine the cooled chocolate mixture, 3 eggs, 1 1/2 teaspoon vanilla, and coffee.
- In another bowl, whisk together cake flour, 3 cups sugar, baking soda and salt.
- Combine dry ingredients into the wet ingredients until incorporated.
- Pour half of the chocolate cake mixture in to the prepared bundt pan. Top that with the coconut mixture, then top that with the remaining cake mixture.
- Bake on the center rack of the oven for 45 - 55 minutes, or until tester comes out clean (this time I had to bake it for 55 minutes).
- Cool on a wire baking rack for 10 minutes in the pan. Invert the cake onto the serving plate to continue cooling.
- While cake is cooling, bring the heavy cream to a simmer. Remove from heat and whisk in 10 ounces of the bitter sweet chocolate. Set aside to cool.
- Once the cake has cooled, drizzle or pour (depending on how much icing you want) the ganache onto the cake.