Chocolate Blackout Wedding Cake with Coconut Buttercream

Total Time:
1 hr 15 min
Prep:
30 min
Cook:
45 min

Yield:
1 cake (about 12 servings)
Level:
Intermediate

Ingredients
  • Cake:
  • 1 1/4 cups cake flour
  • 1/2 cup unsweetened cocoa powder (best quality like Valrhona)
  • 3 tablespoons ancho chile powder, optional
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 10 tablespoons unsalted butter, room temperature
  • 1 1/2 cups granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk, room temperature
  • 1/2 cup hot coffee
  • Whipped Ganache Filling:
  • 2 cups heavy cream
  • 1/2 pound bittersweet chocolate, finely chopped (recommended: Valrhona)
  • 1/2 pound semisweet chocolate, finely chopped (recommended: Callebaut)
  • 1/2 cup toffee bits
  • Coconut Buttercream:
  • 6 egg yolks
  • 3/4 cup sugar
  • 1/2 cup light corn syrup
  • 2 cups (1 pound) unsalted butter, at room temperature, cut into small pieces
  • 1 tablespoon vanilla extract
  • 1/2 cup sweetened coconut milk (recommended: Coco Lopez)
  • 2 pounds thick flaked unsweetened coconut (can be found at health food stores)
Directions
Cake:
  • Set a rack in the middle of the oven and preheat to 350 degrees. F. Lightly grease 2 (9-inch) cake pans and line the bottoms with disks of parchment paper.

  • Sift the flour, cocoa, ancho chile powder, baking soda, baking powder, and salt onto a sheet of waxed paper. Sift again.

  • Place butter and sugar in the bowl of an electric mixer fitted with the paddle attachment and beat at high speed until smooth and fluffy. Add the eggs, 1 at a time, beating until each is incorporated. Continue beating, scraping down the sides of the bowl if necessary, until light and fluffy, about 5 more minutes. With the mixer on low speed, beat in 1/3 of the flour mixture. Beat in the vanilla, half of the buttermilk and half of the coffee, then another 1/3 of the flour mixture. Beat in the remaining buttermilk and coffee, then the remaining flour mixture.

  • Spread the batter evenly in prepared pans. Bake for 30 minutes, or until the centers spring back when lightly pressed. Cool the cakes in the pan on a wire rack.

  • Whipped Ganache Filling:

  • Bring heavy cream to a simmer in a small saucepan. Place chocolate in a large bowl, pour heavy cream over and let sit for 1 minute. Gently whisk until combined.

  • Place the ganache over a bowl filled with ice water to chill slightly, whisking occasionally. Remove ganache from the ice and whip with a whisk until light and fluffy. Fold in the toffee bits.

  • Coconut Buttercream:

  • In the bowl of a stand mixer fitted with a wire whip attachment, beat the egg yolks at medium-high speed until creamy and pale yellow, about 5 minutes.

  • In a nonstick saucepan, combine the sugar and corn syrup. Place over medium-high heat and bring to a full rolling boil without stirring and cook until it reaches soft-ball stage (238 to 242 degrees F) on a candy thermometer. Immediately pour the mixture into a buttered heat proof measuring cup to halt the cooking.

  • Add a small amount of the syrup to the beaten egg yolks, turn on the mixer to high speed, and beat for about 5 seconds. Continue stopping the mixer, adding syrup, and beating in the same manner until all of the syrup is incorporated and the mixture is cooled completely.

  • Add the butter, 1 piece at a time, and beat until incorporated before adding the next piece. When all of the butter has been blended in, add the vanilla and coconut milk and continue beating until combined.

  • Assembly:

  • Slice each cake in half horizontally to make 4 layers total. Place the first layer down and spread with a thin layer of the Ganache. Repeat with the remaining cake layers and ganache, ending with a cake layer.

  • Spread a thin layer of the buttercream over the entire cake. This is called a crumb coat. Chill the cake for about 30 minutes. Frost entire cake with the remaining buttercream. Press coconut into the sides of the cake.


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