Chocolate cola cake with toasted coconut-almond frosting
The only ingredient made me give this cake a try is cola !!
And what occasion is it for?? I could easily come up with lots of excuses..but none would be better than birthday !! this time is my helper's turn... :)
It took me half day to accomplish the task..not that it's difficult but you just need time to caramelize condensed milk..the rest are just plain as normal layered cake done!
I've got the recipe from here ..and to be honest with you, apart from the photos shown on the site, I had no clue or tip at all how to make it nicely.. the recipe doesn't say much about what or how you should get it done..which I thought it's quite a challenge..lol
Anyway, it came out good and not as sweet as I expected.. top of all,the birthday gal liked it !!
Cake: ( I made half recipe and used two 8inches sandwich tins for two layers)
42g (1 ½ oz) unsweetened chocolate, coarsely chopped I used 70% cocoa
2/3 cup (160ml) buttermilk
1 ¾ cups + 2 tablespoons vegetable oil
1 ½ teaspoons vanilla extract
2 cups (400g) sugar
2 ¾ cups cake flour
½ cup (45g) unsweetened cocoa powder
1 ¼ teaspoons baking soda
¼ teaspoon ground cinnamon
2/3 cup (160ml) cherry cola or Dr Pepper
1 cup (90g) sweetened flaked coconut
1 cup (about 4oz/112g) flaked almonds
2 cans (395g/14oz each) sweetened condensed milk
For the cake: preheat the oven to 175ºC/350ºF. Butter three 9-inch round cake pans or coat with vegetable cooking spray. Line the bottom of each with parchment or waxed paper and grease the paper.
Combine the chocolate and buttermilk in a double boiler or a metal bowl set over a pan of simmering water. Heat, stirring often, until the chocolate melts, about 7 minutes; do not let the buttermilk come near a boil, or it will curdle. Remove from the heat and whisk until smooth.
In a large mixing bowl, whisk the eggs lightly. Beat in the oil and vanilla. Gradually whisk in the sugar until well blended. Stir in the melted chocolate mixture and whisk until smooth and homogenized.
Sift together the flour, cocoa powder, baking soda and cinnamon. Set these dry ingredients aside. In 2 or 3 alternating additions, add the dry ingredients and cola to the chocolate mixture, beating well between additions. Divide the batter among the 3 prepared pans.
Bake for approximately 25 minutes (mine baked for 35) or until a cake tester or wooden toothpick inserted in the center comes out clean. Let the layers cool in their pans for 10 minutes then turn onto wire racks to cool completely, at least 1 hour.
Make the frosting: preheat the oven to 175ºC/350ºF. On a baking sheet, spread out the coconut in an even layer. Toast in the oven for 5-7 minutes, tossing once, until the coconut is very lightly browned. Transfer to a dish and let cool. Repeat the process with the almonds. Leave the oven on.
Spoon the condensed milk into a heatproof glass baking dish, cover tightly with foil and set the dish in a roasting pan or larger baking dish. Fill the pan with enough hot water to reach about halfway up the side of the smaller baking dish. Bake for 2 hours, stirring once or twice, until the milk is a light caramel color. Carefully remove the dish from the water bath and remove the foil with caution; the hot steam can burn.
Transfer the caramelized milk to a bowl and whisk until smooth. Stir in the toasted coconut and almonds. Let cool slightly. Cover the frosting with plastic wrap, pressing it directly onto the surface, then refrigerate until cool but not set, 1 to 1 ½ hours.
To assemble the cake, place one layer, flat side up, on a cake plate or stand. Cover the top with about ¾ cup of the frosting, spreading evenly to the edge. Repeat with the second layer and another ¾ cup frosting. Finally, spread the remaining frosting over the top of the cake, allowing the excess to decoratively down the sides.
Refrigerate the cake, uncovered, for at least 1 hour, until the frosting sets. Then cover with a cake dome, large bowl or plastic wrap until ready to serve. This allows the moisture to even out and prevents the frosting from forming a crust. Chilling also makes the cake easier to cut, something thats best done with a hot, wet serrated knife.
|Create Date : 07 เมษายน 2551
|Last Update : 7 เมษายน 2551 10:33:29 น.
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