Chocolate Cake with Caramel-Coconut-Almond Filling

Ingredients

  • 2 cups powdered sugar
  • ½ teaspoon salt
  • ½ cup unsalted butter
  • 1 teaspoon vanilla extract
  • 1 cup sweetened flaked coconut
  • ¼ cup water
  • 1 teaspoon baking powder
  • + 16 more ingredients
    • 4 ounces unsweetened chocolate
    • 1 cup sour cream
    • 2 ¼ cups dark brown sugar
    • ½ cup sour cream
    • 1 cup water
    • 3 ounces unsweetened chocolate
    • 1 cup sugar
    • 2 teaspoons baking soda
    • 2 cups sliced almonds
    • 3 large eggs
    • 1 cup unsalted butter
    • 1 tablespoon instant espresso powder or coffee powder
    • 1 cup whipping cream
    • 1 cup sliced almonds
    • ½ teaspoon vanilla extract
    • 2 cups cake flour

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. Remove from heat...

View full recipe at Epicurious

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