COCONUT-MACAROON CHOCOLATE LAYER CAKE

Coconut-Macaroon Chocolate Layer Cake image

Nothing says celebration like a chocolate layer cake. But there's chocolate cake and then there's Coconut-Macaroon Chocolate Layer Cake! This confection, coated in toasted coconut flakes and drizzled with the glossiest ganache you've ever seen, looks like a giant coconut macaroon-except, there's chocolate cake and coconut-marshmallow buttercream frosting on the inside. So it's beautiful, delicious and just begging to be the centerpiece of your next gathering!

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 3h25m

Yield 12

Number Of Ingredients 11

Ingredients

1 box Betty Crocker™ Super Moist™ chocolate fudge cake mix
Water, oil and eggs called for on cake mix box
1 box (3.9 oz) Jell-O™ chocolate-flavor instant pudding & pie filling mix (dry)
1 jar (7 oz) Kraft Jet Puffed marshmallow creme (1 1/2 cups)
1 cup butter, softened
1/2 teaspoon vanilla
1 to 2 tablespoons milk
2 1/4 cups powdered sugar
1 cup large flaked coconut, toasted
3/4 cup dark chocolate chips
1/2 cup heavy whipping cream

Steps:

Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms and sides of 2 (9-inch) round cake pans with cooking spray.
In large bowl, beat Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Divide evenly between pans.
Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour.
In large bowl, beat marshmallow creme, softened butter, vanilla and 1 tablespoon of the milk with electric mixer on medium speed until blended. Beat in powdered sugar until fluffy. If necessary, beat in more milk, a few drops at a time, until spreading consistency.
Place one cake layer on serving plate. Spread 3/4 cup frosting on top; top with second cake layer. Frost top with thin layer of frosting; spread remaining frosting around side. Press coconut up side of cake. Refrigerate while preparing chocolate ganache.
Meanwhile, in small microwavable bowl, microwave chocolate chips and whipping cream uncovered on High 30 to 50 seconds; stir. Continue to microwave in 10-second increments until chips can be stirred smooth. Let stand at room temperature 20 to 25 minutes, stirring occasionally, until slightly thickened and still pourable. Pour chocolate mixture over top of cake to cover, letting some drip down side. Return cake to refrigerator about 30 minutes or until chocolate sets up. If refrigerating cake longer than 30 minutes, let cake stand 15 minutes before cutting. Store loosely covered in refrigerator.

Nutrition Facts : Calories 680, Carbohydrate 84 g, Cholesterol 100 mg, Fat 7, Fiber 2 g, Protein 4 g, SaturatedFat 19 g, ServingSize 1 Slice, Sodium 620 mg, Sugar 62 g, TransFat 1 g