CHOCOLATE COCONUT CAKE

Chocolate Coconut Cake image

The fine, feathery crumb of this dessert, which is on the lighter side of chocolate cakes, is balanced by a slather of glossy, fudgy frosting. A topping of shredded coconut provides additional richness and texture. Make it the day before serving; its flavor only improves overnight.

Provided by Melissa Clark

Categories cakes, dessert

Time 1h15m

Yield One 10-inch torte, 8 to 10 servings

Number Of Ingredients 13

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Ingredients

7 ounces/200 grams unsalted butter (1 3/4 sticks), plus more for the pan
5 1/4 ounces/150 grams chopped dark chocolate (at least 60 percent)
1 1/4 cups/155 grams all-purpose flour
2 teaspoons/10 grams baking powder
2 tablespoons/15 grams cocoa powder
1/4 teaspoon/1 gram kosher salt
1 cup plus 1 tablespoon/100 grams unsweetened shredded coconut
4 large eggs, whites and yolks separated
1 cup/200 grams superfine sugar
3/4 cup plus 2 tablespoons/200 milliliters heavy cream
7 ounces/200 grams chopped dark chocolate (at least 60 percent)
1/2 ounce/15 grams unsalted butter (1 tablespoon)
1/2 cup/47 grams unsweetened shredded coconut

Steps:

Heat oven to 350 degrees, and bring a medium pot of water to a boil. Butter a 10-inch springform pan.
Make the cake: In a metal bowl, combine the butter and chocolate; place the bowl over (not in) the pot of simmering water. Melt the chocolate, stirring occasionally, then remove from heat to cool slightly. (Alternatively, melt the chocolate and butter in the microwave on a low setting.)
Into a medium bowl, sift the flour, baking powder, cocoa powder and salt. Add the shredded coconut and stir to combine.
In the bowl of an electric mixer, beat the egg yolks and sugar until pale and fluffy. Add the cooled chocolate mixture, mix to combine. Alternating, fold the flour mixture and the cream into the batter.
In the clean bowl of an electric mixer, beat the egg whites until stiff, then fold gently into the batter. Pour the batter into the prepared pan and bake until a toothpick inserted in the center of cake emerges clean, about 50 minutes. Cool on a wire rack.
Make the frosting: In a medium heatproof bowl, melt the chocolate over a pot of simmering water (or you can do this in a microwave on a low setting). Remove from heat and stir in the butter. Cool slightly, until the chocolate thickens somewhat, then spread the frosting over the cake. Sprinkle coconut on top; let set, then serve.

Nutrition Facts : @context http, Calories 810, UnsaturatedFat 17 grams, Carbohydrate 56 grams, Fat 63 grams, Fiber 9 grams, Protein 10 grams, SaturatedFat 42 grams, Sodium 179 milligrams, Sugar 31 grams, TransFat 1 gram