CHOCOLATE COCONUT FUDGE CANDY CAKE
Dark chocolate ganache balances a rich, dense coconut filling in this decadent cake. Inspired by a classic candy, it's ideal for a Valentine's Day party.
Provided by Food Network Kitchen
Categories dessert
Time 5h15m
Yield 10 to 12 servings
Number Of Ingredients 21
Steps:
- Preheat the oven to 350 degrees F. Butter two 8-inch square cake pans, line the bottoms with parchment paper. Butter the parchment and dust with flour, tapping out excess.
- Whisk the flour, sugar, cocoa powder, baking soda, baking powder and salt together in a large bowl. Whisk the melted butter, buttermilk, egg, vanilla and 1/2 cup water together in another bowl until smooth. Add the wet ingredients to the dry ingredients, whisking until just combined. Divide the batter between the prepared cake pans, smoothing the tops. Bake, rotating the pans halfway through cooking, until a toothpick inserted in the center of each cake comes out clean, about 25 minutes.
- Let the cakes cool in the pans for 15 minutes, then turn them out onto a cooling rack set over a baking sheet. Discard the parchment paper and flip the cakes right side up again. Let the cakes cool completely.
- Make the coconut filling: Pulse the coconut in a food processor until finely chopped and transfer to a large bowl. Combine the gelatin with 2 tablespoons cold water in a small microwaveable bowl and let stand for 5 minutes to soften. Heat the gelatin in the microwave until it melts completely, about 10 seconds, stirring to dissolve. Add the gelatin mixture, cream cheese, sour cream, coconut milk, sugar, vanilla and coconut extracts and salt to a food processor and process until smooth, at least 1 minute. Scrape the mixture into the bowl containing the chopped coconut and mix until evenly combined. Let the mixture sit until it is just thick enough to spread, about 10 minutes. (Do not let the filling firm up too much.)
- Place one cake on a cake stand and pile the coconut filling in the center, spreading it in a thick layer almost to the edge. Top with the remaining cake, aligning the layers directly on top of each other so the cake does not lean. Refrigerate the assembled cake for 1 hour.
- Meanwhile, make the chocolate ganache: Bring the cream to a simmer in a small saucepan then remove from the heat. Add the chocolate, shaking the pan gently to submerge it. Allow the pan to stand, off the heat, for 3 minutes to melt the chocolate. Whisk the ganache until smooth, then refrigerate until it is just thick enough to spread (like mayonnaise), about 15 minutes. (Do not let the ganache harden too much.)
- Stir the ganache again and scoop it on top of the cake, spreading it over the top and sides. Make a swirl pattern on the top with a spatula to resemble a coconut candy. Refrigerate the cake until the ganache is set, at least 1 hour or overnight.
RING OF COCONUT FUDGE CAKE
I got this recipe from my chocolate and coffee loving aunt. I help my mom make it when she needs a lot of dessert as it is filling and rich. The filling can be doubled for an especially scrumptious dessert.
Provided by RyGuy
Categories Dessert
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 22
Steps:
- For the filling:.
- Mix all ingredients together in a bowl and set aside.
- For cake:.
- Grease and flour a bundt pan.
- In a large mixing bowl, combine sugar, oil and eggs. Beat 1 minute.
- Add remaining ingredients and beat for 3 minutes at medium speed.
- Pour half of the batter into the pan.
- Spoon in filling around the pan in the center of the batter.
- Top with the remaining batter.
- Bake at 350 degrees for 70-75 minutes.
- Cool upright for 15 minutes.
- For glaze:.
- Mix all ingredients together in a bowl, being careful not to add too much water. Glaze should be thick enough to not run all of the way down the sides of the cake.
- Remove from pan onto serving platter/tray.
- Drizzle with glaze.
- Can be served warm or cool, but must be served with milk!
RING-OF-COCONUT FUDGE CAKE
This is a recipe that has been around for years--before you could buy bundt mixes in a package! My kids especially like the tunnel of cream cheese, coconut and chocolate chips!
Provided by SharleneW
Categories Dessert
Time 1h35m
Yield 16 serving(s)
Number Of Ingredients 23
Steps:
- Heat oven to 350°F.
- Generously grease and lightly flour a 12-cup Bundet pan.
- In medium bowl, combine all filling ingredients; blend well and set aside.
- In large bowl, combine 2 cups sugar, oil and eggs; beat 1 minute at high speed.
- Add remaining cake ingredients except nuts.
- Beat 3 minutes ate medium speed, scraping bowl occasionally.
- Stir in nuts.
- Pour 1/2 of the batter into greased and floured pan.
- Carefully spoon filling over batter, forming a ring.
- Top with remaining batter.
- Bake at 350°F for 70 to 75 minutes until top springs back when touched lightly in center.
- Cool upright in pan for 15 minutes; remove from pan.
- Cool completely on wire rack.
- For Glaze: In medium bowl combine all glaze ingredients, adding enough hot water for desired consistency.
- Spoon over cake, allowing some to run down sides.
- Store uneaten cake in refrigerator.
AMERICAN FUDGE CAKE
This recipe is also known as 'Death by Chocolate', if it is topped with chocolate ice cream and lashings of whipped cream. From cadbury.co.uk.
Provided by byZula
Categories Dessert
Time 1h5m
Yield 1 layer cake
Number Of Ingredients 15
Steps:
- * Two 20 cm (8-inch), shallow cake tins, greased and base-lined.
- For the cake, cream together the butter and sugar until the mixture is light in colour anti texture. Gradually beat in the eggs, and then the soured cream (the mixture looks curdled at this stage). Sieve together the dry ingredients and fold them into the mixture. Divide the mixture equally between the tins. Bake at Gas Mark 5/190ºC:/375ºF for 30 - 35 minutes, until cooked. Turn out on to a wire tray to cool.
- Make the filling by mixing the cocoa with 40 ml (2 Tbs) of boiling water to a smooth paste, allow to cool. Beat together the butter, sieved icing sugar and essence, until light and fluffy. Beat in the cocoa. Slice the cake in half and then sandwich the halves together with the filling.
- For the frosting, melt the chocolate carefully. Make the cocoa into a paste with water as before and mix with the chocolate. Slowly whisk the cream into the chocolate until smooth and thickened. Spread the frosting evenly over the cake with a palette knife.
- Serve in slices, with whipped cream or ice-cream. If possible warm each slice in a microwave or oven, if you have made the cake in advance; it can also be served cold but is definitely more interesting hot, with the contrast of ice cream.
Nutrition Facts : Calories 6385.1, Fat 421.5, SaturatedFat 255.1, Cholesterol 1208.2, Sodium 2840.7, Carbohydrate 662, Fiber 59.9, Sugar 367.3, Protein 89.4
CHOCOLATE TUNNEL FUDGE CAKE
A delicious moist bundt cake with a cream cheese filling in the middle topped with a delicious chocolate glaze! :)
Provided by Kittencalrecipezazz
Categories Dessert
Time 1h30m
Yield 10-12 serving(s)
Number Of Ingredients 21
Steps:
- Preheat oven to 350 degree F.
- Set oven rack to second-lowest position.
- Grease and flour a 12-cup bundt pan.
- In a bowl, beat 2 cups sugar with oil and and 2 eggs at high speed of an electric mixer, for 1 minute.
- Combine flour, baking cocoa, baking powder, baking soda and salt.
- In another small bowl, combine the coffee with the buttermilk.
- Add the flour mixture and the coffee mixture to the oil mixture; beat at medium speed for 3 minutes.
- Stir in nuts and 1 tsp vanilla.
- Pour half of the cake mixture into the prepared bundt pan.
- in another bowl, beat cream cheese at medium speed until fluffy; gradually add in 1/4 cup sugar, and the remaining egg; beat just until blended.
- Stir in remaining 1 tsp vanilla, coconut and chocolate chips.
- Spoon over cake batter in pan, leaving 1/2-inch border around the center and the edge of the pan.
- Top with remaining cake batter.
- Bake for 1 hour and 10 minutes, or until cake tests done.
- Cool in the pan on a wire rack for 15 minutes.
- Remove from pan; cool completely on wire rack.
- To make glaze: Melt the butter in a saucepan over low heat; stir in powdered sugar, and 1 Tbsp water and the 2 tsp vanilla, mix until smooth, adding more water if necessary to achieve desired consistancy for glaze.
- Drizzle over the cooled cake.
CHOCOLATE COCONUT FUDGE
Make and share this Chocolate Coconut Fudge recipe from Food.com.
Provided by OceanIvy
Categories Candy
Time 5m
Yield 30 serving(s)
Number Of Ingredients 6
Steps:
- Grease an 8-inch square pan.
- Slowly add in sugar to softened cream cheese.
- Combine well with each addition of sugar.
- Add other ingredients in to mix; blend well.
- Pour mixture into pan.
- Refrigerate for several hours before cutting up.
- Enjoy!
Nutrition Facts : Calories 100.5, Fat 2.9, SaturatedFat 2, Cholesterol 0.6, Sodium 53.8, Carbohydrate 18.7, Fiber 0.7, Sugar 16.8, Protein 1.7
COCONUT FUDGE CAKE
"A big piece of this moist cake is a chocolate and coconut devotee's dream," notes Johnnie. "You should see my husband, children and grandkids smile when I serve it."
Provided by Taste of Home
Categories Desserts
Time 1h40m
Yield 16 servings.
Number Of Ingredients 26
Steps:
- Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. In a large bowl, combine buttermilk, oil, coffee, eggs and vanilla. Combine flour, sugar, cocoa, baking powder, baking soda and salt; add to buttermilk mixture, beating just until combined. Fold in pecans. , Pour half of the batter into prepared pan; sprinkle with 1 tablespoon flour. In a small bowl, beat cream cheese, sugar, egg and vanilla until smooth. Toss chocolate chips and coconut with remaining 1 tablespoon flour; fold into cream cheese mixture. Spoon over batter to within 1/2 in. of edges; top with remaining batter., Bake until a toothpick inserted in the center comes out clean, 60-70 minutes. Cool 20-25 minutes before removing from pan to a wire rack to cool completely., In a small bowl, combine glaze ingredients until smooth. Drizzle over cake.
Nutrition Facts : Calories 540 calories, Fat 29g fat (8g saturated fat), Cholesterol 54mg cholesterol, Sodium 508mg sodium, Carbohydrate 68g carbohydrate (44g sugars, Fiber 3g fiber), Protein 7g protein.
RING OF COCONUT FUDGE CAKE
Number Of Ingredients 25
Steps:
- Combine sugar, oil and eggs. Beat 1 minute. Add remaining ingredients, except walnuts. Beat 3 minutes. Stir in nuts. Pour 1/2 batter into greased and floured bundt pan (a 9 x 13-inch pan will also work). Spoon filling over batter then top with remaining batter. Bake at 350°F for 60 to 70 minutes until finger does not leave an indention when touched lightly. Cool completely. Drizzle with glaze.FILLINGIn small mixing bowl, beat sugar, vanilla, cream cheese and egg until smooth. Stir in coconut and chocolate chips. GLAZEMix together until smooth.
Nutrition Facts : Nutritional Facts Serves
RING-OF-COCONUT FUDGE CAKE
Number Of Ingredients 23
Steps:
- Heat oven to 350°F. Generously grease and lightly flour 10-inch tube or 12-cup Bundt pan. In medium bowl, combine all fillingingredients (cream cheese, sugar, vanilla, egg, coconut and chocolate chips) blend well. Set aside.In large bowl, combine 2 cups sugar, oil and eggs beat 1 minute at high speed. Add remaining cake ingredients (flour, cocoa, baking soda, baking powder, salt, coffee, buttermilk and vanilla) except nuts beat 3 minutes at medium speed, scraping bowl occasionally. Stir in nuts. Pour 1/2 of the batter into greased and floured pan. Carefully spoon filling over batter top with remaining batter.Bake at 350°F. for 70 to 75 minutes until top springs back when touched lightly in center. Cool upright in pan 15 minutes remove from pan. Cool completely.In medium bowl, combine all glaze ingredients (powdered sugar, cocoa, margarine and vanilla) adding enough hot water for desired glazing consistency. Spoon over cake, allowing some to run down sides. Store in refrigerator.*TIP: To substitute for buttermilk, use 1 tablespoon vinegar or lemon juice plus milk to make 1 cup.HIGH ALTITUDE - Above 3,500 feet: No change.Nutrition Per Serving: Calories 510 Protein 7g Carbohydrate 57g Fat 28g Sodium 480mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
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