Seventh Heaven Cake

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Servings: 2 Difficulty: Advanced
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A lush chocolate and buttermilk cake layered with rich chocolate custard, whipped cream frosting, and toasted pecans.
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This Seventh Heaven Cake is a decadent celebration of chocolate and cream. The tender buttermilk crumb is studded with white chocolate, pecans, and coconut, offering a delightful contrast in textures. It is sandwiched with a silky, homemade chocolate custard infused with melted caramels for an extra layer of gooey sweetness. Topped with a light, airy whipped cream frosting dusted with cocoa, this cake balances richness with freshness. It is the perfect centerpiece for birthday parties, holiday gatherings, or any occasion that calls for an unforgettable, indulgent dessert.

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Seventh Heaven Cake

Author: chefs-mate Courses:
Difficulty: Advanced
Servings: 2

Description

This Seventh Heaven Cake is a decadent celebration of chocolate and cream. The tender buttermilk crumb is studded with white chocolate, pecans, and coconut, offering a delightful contrast in textures. It is sandwiched with a silky, homemade chocolate custard infused with melted caramels for an extra layer of gooey sweetness. Topped with a light, airy whipped cream frosting dusted with cocoa, this cake balances richness with freshness. It is the perfect centerpiece for birthday parties, holiday gatherings, or any occasion that calls for an unforgettable, indulgent dessert.

Ingredients

Directions

  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a small saucepan, gently melt the white chocolate with 1 tsp water over low heat, stirring until smooth. Set aside to cool slightly.
  3. In a large bowl, cream the butter and sugar until light and fluffy.
  4. In a separate bowl, sift together the cake flour, salt, and baking soda.
  5. Beat the eggs one at a time into the butter mixture.
  6. Add the melted white chocolate mixture and vanilla to the batter.
  7. Alternately add the flour mixture and buttermilk to the batter, beginning and ending with the flour mixture. Mix until just combined.
  8. Fold in the chocolate chips, chopped pecans, and shredded coconut.
  9. Divide batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  10. Allow cakes to cool in pans for 10 minutes, then remove to wire racks to cool completely.
  11. While cakes cool, prepare the Chocolate Custard (see notes). Once thickened, stir in the chocolate caramels until melted. Let the custard cool completely.
  12. For the frosting, sift together the powdered sugar and cocoa powder.
  13. Whip the cream until frothy. Gradually beat in the sugar-cocoa mixture. Add 1 tsp vanilla and beat until stiff peaks form.
  14. Place one cake layer on a serving plate. Drizzle with 1 Tbsp creme de cacao.
  15. Spread half of the chocolate custard over the first layer.
  16. Top with the second cake layer and drizzle with remaining 1 Tbsp creme de cacao.
  17. Frost the top and sides of the cake with the whipped cream frosting.
  18. Sprinkle with chocolate sprinkles before serving.
Keywords: chocolate cake, buttermilk cake, chocolate custard, whipped cream frosting, pecan cake, coconut cake, layer cake, dessert, baking, homemade custard, chocolate caramel, special occasion, comfort food, indulgent, classic recipe
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