Chocolate-Frosted Devil’S Food Cake With Pecan And Coconu

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Servings: 4 Difficulty: Advanced
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A rich, multi-layered chocolate cake filled with toasted coconut and pecan custard.
Chocolate-Frosted Devil's Food Cake With Pecan and Coconu recipe image

This decadent Devil’s Food Cake features three tender layers of deep chocolate sponge, infused with melted unsweetened chocolate for an intense flavor. The star of the show is the luxurious filling: a silky, cooked custard blended with toasted sweetened flaked coconut and finely chopped pecans, offering a delightful crunch and nutty aroma. Topped with a fluffy, glossy chocolate buttercream frosting that drips elegantly down the sides, this dessert is a visual and taste sensation. It is perfect for birthday celebrations, holiday gatherings, or any occasion calling for an impressive, home-style indulgence. While complex, the step-by-step process ensures a professional-quality result that will wow your guests.

Chocolate-Frosted Devil's Food Cake With Pecan and Coconu recipe image
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Chocolate-Frosted Devil’S Food Cake With Pecan And Coconu

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 546.0

Description

This decadent Devil's Food Cake features three tender layers of deep chocolate sponge, infused with melted unsweetened chocolate for an intense flavor. The star of the show is the luxurious filling: a silky, cooked custard blended with toasted sweetened flaked coconut and finely chopped pecans, offering a delightful crunch and nutty aroma. Topped with a fluffy, glossy chocolate buttercream frosting that drips elegantly down the sides, this dessert is a visual and taste sensation. It is perfect for birthday celebrations, holiday gatherings, or any occasion calling for an impressive, home-style indulgence. While complex, the step-by-step process ensures a professional-quality result that will wow your guests.

Ingredients

Directions

  1. Preheat the oven to 350&# 194;°F (175ðC).
  2. Line the bottoms of three 9-inch round cake pans with parchment paper, butter the paper, and butter the sides of the pans. Dust with flour and tap out excess.
  3. In a small metal bowl set over a saucepan of barely simmering water, melt 4 ounces of unsweetened chocolate with 1/2 cup water, stirring occasionally. Remove from heat and let cool slightly.
  4. In a medium bowl, sift together 3 cups cake flour, 1 teaspoon baking soda, and 1 teaspoon salt.
  5. In a large bowl using an electric mixer, cream 1 cup softened unsalted butter with 1 cup light brown sugar and 1 cup granulated sugar until smooth and fluffy.
  6. Add 3 large eggs one at a time, beating well after each addition. Mix in 1 1/2 teaspoons vanilla extract.
  7. Alternately add the flour mixture and 1 cup buttermilk to the butter mixture, beginning and ending with the flour mixture, mixing until just combined.
  8. Stir the melted chocolate mixture into the batter until fully incorporated.
  9. Divide the batter evenly among the prepared pans. Tap pans gently on the counter to release air bubbles.
  10. Bake for 20 to 30 minutes, or until a toothpick inserted into the center comes out clean.
  11. Let cakes cool in pans for 10 minutes, then run a knife around the edges and invert onto wire racks. Remove parchment paper and let cool completely.
  12. To make the filling: In a saucepan, combine 1 cup heavy cream, 1 cup granulated sugar, and 1/2 cup unsalted butter. Cook over moderately low heat, stirring, until sugar dissolves.
  13. In a separate bowl, whisk 1/2 cup of the hot cream mixture into 3 lightly beaten egg yolks to temper them.
  14. Whisk the yolk mixture back into the saucepan. Cook over low heat, whisking constantly, for about 10 minutes until thickened. Do not boil.
  15. Remove from heat and stir in 1 teaspoon vanilla, 1 cup finely chopped toasted pecans, and 1 1/3 cups toasted sweetened flaked coconut. Let cool to room temperature.
  16. To make the frosting: In a bowl, beat 5 tablespoons softened unsalted butter, 3 tablespoons heavy cream, 1 teaspoon vanilla, 2 ounces melted and cooled unsweetened chocolate, and 2 cups confectioners' sugar until fluffy.
  17. Assemble the cake: Place one cake layer on a stand. Spread with 3/4 cup of the filling.
  18. Top with a second cake layer and spread with another 3/4 cup of filling.
  19. Place the third layer on top. Spread the remaining filling evenly over the top and sides, or pour the frosting over the top, letting it drip down the sides.
  20. Let the cake sit at room temperature before serving.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 546.0kcal
% Daily Value *
Total Fat 30.0g47%
Saturated Fat 18.0g90%
Cholesterol 0.0mg0%
Sodium 24.0mg1%
Total Carbohydrate 59.0g20%
Dietary Fiber 11.0g44%
Sugars 46.0g
Protein 5.0g10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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