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Preheat oven to 325°F (160°C). Spray two 9-inch (23 cm)
round pans with cooking spray.
In a bowl stir together the flour, baking powder, baking
soda, and salt. Reserve.
Place butter in the Cuisinart
™
mixing bowl. Insert the
flat mixing paddle. Turn to speed 1. Cream butter for
30 seconds, then turn to speed 3 for 30 seconds.
Reduce to speed 2 and add the sugar, then increase
to speed 4 until light and fluffy, about 1 minute. Reduce
to speed 2 and add the eggs and yolks one at a time,
beating until batter is smooth before adding the next.
In a separate bowl, mix the crème fraîche and cream of
coconut together with both extracts. With stand mixer
running on speed 2 slowly add the dry ingredients and
crème fraîche mixture alternately, ending with the dry
ingredients. Finally, mix in the dried coconut quickly
but thoroughly.
The batter will be extremely thick. Spoon the batter
evenly between the two pans and bake in the
preheated 325°F (160°C) oven for 45 to 50 minutes,
until a cake tester comes out clean.
Cool pans on a wire rack. When the pans are cool
enough to touch, invert the pans on the rack and
remove the cakes. Leave cakes on wire rack until
completely cooled.
This is a very versatile cake. To make a layer cake, cut
each cake in half horizontally and frost using your
favorite frosting. One frosting that works extremely well
is the Swiss Buttercream (page 52) for both between
layers and the outside of the cake. To be even more
extravagant, frost with the buttercream but fill two of
the layers with Chocolate Glaze (page 53). To finish,
sprinkle the top of the cake with dried coconut.
cooking spray
750 ml 3 cups unbleached,
all-purpose flour
5 ml
1 teaspoon baking powder
2 ml
½ teaspoon baking soda
2 ml
½ teaspoon salt
250 ml 1 cup unsalted butter,
at room temperature
500 ml 2 cups granulated sugar
3
large eggs
2
large yolks
125 ml ½ cup crème fraîche or
sour cream
125 ml ½ cup cream of coconut
2 ml
½ teaspoon pure vanilla
extract
2 ml
½ teaspoon coconut extract
375 ml 1½ cups dried coconut
Makes two 9-inch (23 cm) round cakes
This moist, delicious cake is perfect for any special occasion.
coconut
cake
Preheat oven to 300°F (150°C). Brush a 9x3-inch
(23 x 6 cm) round cake pan with melted unsalted butter.
Line bottom with a 9-inch (23 cm) round of parchment
paper and brush parchment with melted butter.
Place water, granulated sugar, ¼ cup (50 ml) of the
brown sugar, and espresso powder in a 2½-quart (2.4 L)
saucepan. Bring to a simmer over medium heat and
cook until sugars are dissolved. Reduce heat to low. Add
all chopped chocolate and stir with a wooden spoon
until smooth. Remove from heat and add half the butter;
stir until smooth. Add remaining butter, vanilla, and
liqueur or brandy; stir until smooth. Let cool while
continuing.
Place eggs and remaining ¼ cup (50 ml) brown sugar in
the Cuisinart
™
mixing bowl. Insert flat mixing paddle. Set
timer for 12 minutes and mix on speed 10 until thick-
ened and light, similar to mayonnaise in texture. With
the stand mixer set on speed 2, add the slightly cooled
chocolate mixture in a steady stream, and mix for 1
minute. Scrape the bowl and paddle. Remove the bowl
from the stand mixer. Using a large rubber spatula,
gently fold until the mixture is completely homogenous
in colour, with no streaks of chocolate or egg – be
gentle, taking care not to deflate the egg mixture to
much. Transfer to prepared pan. Place filled cake pan in
a larger pan and add hot water so that it is halfway up
the sides of the cake pan. Place in preheated 300°F
(150°C) oven and bake for 1 hour 20 minutes. Cake
should rise evenly, and when done, the top will have the
appearance of brownies, but the cake will still seem a
little jiggly. Let cool at room temperature, then cover
and refrigerate for 8 hours or overnight.
To unmold, dip the bottom of the cake pan in hot water
for 10 to 15 seconds. Dry pan and invert cake onto a
serving platter. Remove parchment. Dust with powdered
sugar before serving, or top with Chocolate Glaze (page
53). Smooth chocolate glaze over top with a minimum
of strokes to keep its shine and allow to drip down the
sides of the cake.
melted, unsalted butter
125 ml ½ cup water
250 ml 1 cup granulated sugar
125 ml ½ cup brown sugar,
divided
15 ml
1 tablespoon instant
espresso powder
340 g
12 ounces semisweet
chocolate, chopped into
¼-inch (0.65 cm) pieces
170 g
6 ounces bittersweet
chocolate, chopped into
¼-inch (0.65 cm) pieces
250 ml 1 cup unsalted butter,
cut into ½-inch (1.25 cm)
pieces
15 ml
1 tablespoon pure vanilla
extract
15 ml
1 tablespoon crème de
cacao, brandy or coffee
liqueur
6
large eggs
powdered sugar for
dusting cake or Chocolate
Glaze (page 53)
Makes one 9-inch (23 cm) cake, 12 to 16 servings
Rich, creamy, chocolaty – absolutely deliciously decadent – need we say more?
the ultimate
flourless chocolate cake
