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Receta Chocolate Frosted Devil's Food Cake With Pecan And Coconut

Name: Chocolate Frosted Devil's Food Cake With Pecan And Coconut
Ingredients: 4 ounce Unsweetened chocolate, minced; 1/2 c. Water; 3 c. Cake flour, (not self-rising); 1 tsp Baking soda; 1 tsp Salt; 2 stk unsalted butter, softened; 1 c. Light brown sugar, firmly packed; 1 c. Granulated sugar; 3 lrg Large eggs; 1 1/2 tsp Vanilla; 1 c. Buttermilk; 1 c. Heavy cream; 1 c. Granulated sugar; 1/2 c. Unsalted butter; 3 lrg Egg yolks, beaten lightly; 1 tsp Vanilla; 1 c. Pecans minced fine and, toasted lightly; 1 1/3 c. Sweetened flaked coconut, toasted lightly; 5 Tbsp. Unsalted butter, softened; 3 Tbsp. Heavy cream; 1 tsp Vanilla; 2 ounce Unsweetened chocolate, melted & cooled; 2 c. Confectioners' sugar

de Global Cookbook

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Ingredientes

4 ounce Unsweetened chocolate, minced
1/2 c. Water
3 c. Cake flour, (not self-rising)
1 tsp Baking soda
1 tsp Salt
2 stk unsalted butter, softened
1 c. Light brown sugar, firmly packed
1 c. Granulated sugar
3 lrg Large eggs
1 1/2 tsp Vanilla
1 c. Buttermilk
1 c. Heavy cream
1 c. Granulated sugar
1/2 c. Unsalted butter
3 lrg Egg yolks, beaten lightly
1 tsp Vanilla
1 c. Pecans minced fine and, toasted lightly
1 1/3 c. Sweetened flaked coconut, toasted lightly
5 Tbsp. Unsalted butter, softened
3 Tbsp. Heavy cream
1 tsp Vanilla
2 ounce Unsweetened chocolate, melted & cooled
2 c. Confectioners' sugar

Direcciones

Make the cake layers: Line the bottoms of 3 buttered 9 by 1 1/2-inch round cake pans with rounds of waxed 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 heat the chocolate with the water, stirring occasionally, remove the bowl from the heat, and let the mix cold. 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 till the mix is smooth. Add in the buttermilk alternately in batches, beginning and ending with the flour mix, and beat the batter till it is smooth. Fold in the melted chocolate. 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 degree oven for 20 to 30 min, or possibly till a tester comes out clean.
Let the layers cold in the pans on racks for 10 min, run a knife around the edge of each pan, and invert the layers onto the racks. Remove the wax paper and let the layers cold completely. The cake layers may be made 2 days in advance and kept, wrapped in plastic wrap, at room temperature.
Make the filling: In a saucepan combine the cream, the granulated sugar, and the butter and cook the mix over moderately low heat, stirring, till the sugar is dissolved. Whisk 1/2 c. of the cream mix into the yolks, whisk the yolk mix into the remaining cream mix, and cook the mix over moderately low heat, whisking, for 10 min, or possibly till it is thickened (don't boil). Stir in the vanilla, the pecans, and the coconut and let it cold, stirring occasionally.
Make the frosting: In a bowl beat together the butter, the cream, the vanilla, the chocolate, and the confectioners sugar till 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 3/4 c. of the remaining filling and pour the icing 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 covered loosely and chilled. Let the cake return to room temperature before serving.