I got this delicious cake recipe around twenty years ago from Family Circle magazine, one of my favorite recipe sources all my life.
CAKE:
3 cups cake flour (no self-rising), sifted
3/4 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1/2 cup sour cream
1 can (13.5-oz) light coconut milk
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
2 1/2 cups packed light-brown sugar
4 eggs
1 tsp almond extract
1 tsp vanilla extract
Preheat oven to 350 degrees.
Butter and flour three 9-inch round cake pans. Line bottom of each with a circle of waxed paper.
In a medium bowl, whisk the flour, cocoa, baking soda, baking powder and salt together; set aside.
In a separate medium bowl, whisk together the sour cream, and coconut milk; set aside.
In a large mixer bowl, beat butter and sugar on medium speed of electric mixer 2 to 3 minutes or until fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the extracts.
Lower mixer speed to medium-low and beat in the flour mixture in three additions alternating with the sour cream mixture. Begin and end with flour mixture.
Pour batter evenly into the three prepared pans and bake at 350 degrees approximately 25 minutes until a wooden toothpick inserted in the center of the layers comes out clean. Remove from oven and cook in the pans for 10 minutes. Turn layers out onto a wire rack and remove waxed paper; allow to cool completely.
CHOCOLATE GANACHE:
3/4 cup heavy cream
10-oz semisweet chocolate, chopped into small pieces
1 tsp vanilla extract
Heat cream in a small saucepan over medium-high heat just to simmering. Immediately pour cream over the chocolate in a medium heat-proof bowl; let set 3 minutes. Add vanilla and mix until smooth. Cover and allow to cool to room temperature.
FILLING:
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
2 1/4 cups confectioners' sugar
1 tsp vanilla extract
3 tbsp water
1 1/2 cups unsweetened flaked coconut
1/2 cup sliced almonds, roughly chopped
While ganache cools, using a whisk mixer attachment, beat the butter and sugar on medium-low speed until blended, about a minute. Increase speed to medium-high and beat for another 3 minutes. Add the vanilla and water and beat another 30 seconds. Add the coconut and almonds; set aside.
To Assemble Cake:
Place one layer on cake plate, trim off to make straight if layer is rounded. Spread with half the filling. Repeat process with another layer and remaining filling. Top with the third layer but do not trim, if rounded.
Frost cake with the chocolate ganache and garnish top with additional coconut and almonds.
Note: Diabetics should not indulge in this cake as the protein to carb ratio is 5 to 75!
3 cups cake flour (no self-rising), sifted
3/4 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1/2 cup sour cream
1 can (13.5-oz) light coconut milk
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
2 1/2 cups packed light-brown sugar
4 eggs
1 tsp almond extract
1 tsp vanilla extract
Preheat oven to 350 degrees.
Butter and flour three 9-inch round cake pans. Line bottom of each with a circle of waxed paper.
In a medium bowl, whisk the flour, cocoa, baking soda, baking powder and salt together; set aside.
In a separate medium bowl, whisk together the sour cream, and coconut milk; set aside.
In a large mixer bowl, beat butter and sugar on medium speed of electric mixer 2 to 3 minutes or until fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the extracts.
Lower mixer speed to medium-low and beat in the flour mixture in three additions alternating with the sour cream mixture. Begin and end with flour mixture.
Pour batter evenly into the three prepared pans and bake at 350 degrees approximately 25 minutes until a wooden toothpick inserted in the center of the layers comes out clean. Remove from oven and cook in the pans for 10 minutes. Turn layers out onto a wire rack and remove waxed paper; allow to cool completely.
CHOCOLATE GANACHE:
3/4 cup heavy cream
10-oz semisweet chocolate, chopped into small pieces
1 tsp vanilla extract
Heat cream in a small saucepan over medium-high heat just to simmering. Immediately pour cream over the chocolate in a medium heat-proof bowl; let set 3 minutes. Add vanilla and mix until smooth. Cover and allow to cool to room temperature.
FILLING:
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
2 1/4 cups confectioners' sugar
1 tsp vanilla extract
3 tbsp water
1 1/2 cups unsweetened flaked coconut
1/2 cup sliced almonds, roughly chopped
While ganache cools, using a whisk mixer attachment, beat the butter and sugar on medium-low speed until blended, about a minute. Increase speed to medium-high and beat for another 3 minutes. Add the vanilla and water and beat another 30 seconds. Add the coconut and almonds; set aside.
To Assemble Cake:
Place one layer on cake plate, trim off to make straight if layer is rounded. Spread with half the filling. Repeat process with another layer and remaining filling. Top with the third layer but do not trim, if rounded.
Frost cake with the chocolate ganache and garnish top with additional coconut and almonds.
Note: Diabetics should not indulge in this cake as the protein to carb ratio is 5 to 75!
FC photo
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