Chocolate Cake with Caramel-Coconut-Almond Filling

Ingredients

  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups cake flour
  • 2 ¼ cups (packed) dark brown sugar
  • ½ teaspoon salt
  • 1 cup sour cream
  • 1 cup sugar
  • + 16 more ingredients
    • 4 ounces unsweetened chocolate, chopped
    • 1 cup water
    • 1 tablespoon instant espresso powder or coffee powder
    • 1 cup (2 sticks) unsalted butter, room temperature
    • 2 teaspoons baking soda
    • 1 teaspoon baking powder
    • ¼ cup water
    • 1 cup whipping cream
    • 1 cup sweetened flaked coconut (about 2 ½ ounces), toasted
    • 1 cup thinly sliced almonds (about 4 ounces), toasted
    • ½ cup (1 stick) unsalted butter
    • 3 ounces unsweetened chocolate, chopped
    • ½ teaspoon vanilla extract
    • 2 cups powdered sugar, sifted
    • ½ cup sour cream
    • 2 cups sliced almonds (about 8 ounces), toasted

1. For Cake: Preheat oven to 350°F. Butter three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottoms with waxed paper. Butter waxed paper. Combine chocolate, 1 cup water and espresso powder in heavy small saucepan. Stir over low heat until chocolate melts and mixture is smooth. Re...

View full recipe at SpringPad

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