Chocolate Devil Cake With Pecan And Coconut Fillin
Ingredients
For the cake layers
4 ounces unsweetened chocolate, chopped
1/2 C. water
3 C. cake flour (not self-rising)
1 tsp. baking soda
1 tsp. salt
2 sticks (1 C.) unsalted butter, softened
1 C. firmly packed light brown sugar
1 C. granulated sugar
3 large eggs
1 1/2 tsp. vanilla
1 C. buttermilk
For the filling
1 C. heavy cream
1 C. granulated sugar
1 stick (1/2 C.) unsalted butter
3 large egg yolks, beaten lightly
1 tsp. vanilla
1 C. pecans, chopped fine and lightly toasted
1 1/3 C. sweetened flaked coconut, toasted lightly
For the frosting
5 Tbsp. unsalted butter, softened
3 Tbsp. heavy cream
1 tsp. vanilla
2 ounces unsweetened chocolate, melted and cooled
2 C. confectioners’ sugar
Cooking Instructions
Line the bottoms of 3 buttered 9 x 1 1/2 inch round cake pans with rounds of wax paper, butter the paper, and dust the pans with flour, knocking out the excess. In a small metal bowl set over a saucepan of barely simmering water melt the chocolate with the water, stirring occasionally, remove the bowl from the heat, and let the mixture cool. Into a bowl sift together the flour, the baking soda, and the salt. In the large bowl of an electric mixer cream together the butter and the sugars until the mixture is light and fluffy, add the eggs, 1 at a time, beating well after each addition. Beat in the vanilla and the chocolate mixture. Beat in the flour mixture and the buttermilk alternately in batches, beginning and ending with the flour mixture, and beat the batter until it is smooth. Divide the batter among the prepared pans, smoothing the tops, rap each pan twice on a hard surface to expel any air bubbles, and bake the layers in the middle of a preheated 350 oven for 25 to 30 minutes, or until a tester comes out clean. Let the layers cool in the pans on racks for 10 minutes, run a knife around the edge of each pan, and invert the layers onto the racks. Remove the wax paper and let the layers cool completely. The cake layers may be made 2 days in advance and kept, wrapped in plastic wrap, at room temperature. Filling: In a heavy saucepan combine the cream, the granulated sugar, and the butter and cook the mixture over moderately low heat, stirring, until the sugar is dissolved. Whisk 1/2 C. of the cream mixture into the yolks, whisk the yolk mixture into the remaining cream mixture, and cook the mixture over moderately low heat, whisking, for 10 minutes, or until it is thickened. (Do not let the mixture boil.) Stir in the vanilla, the pecans, and the coconut and let the filling cool, stirring occasionally. Frosting: In a bowl with cleaned beaters beat together the butter, the cream, the vanilla, the chocolate, and the confectioners’ sugar until the frosting is fluffy. Assemble the cake: On a cake stand arrange 1 cake layer, spread the layer with 3/4 C. of the filling, and top the filling with a second layer. Spread the second layer with 34 C. of the remaining filling and top the filling with the remaining layer. Spread the cake with the frosting and spread the remaining filling on top of the cake, letting it drip down the side of the cake. The cake may be assembled 1 day in advance and kept loosely covered and chilled. Let the cake return to room temperature before serving.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)