Chocolate Blackout Wedding Cake with Coconut Buttercream

Name: Chocolate Blackout Wedding Cake with Coconut Buttercream
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 12
Cuisine: Global
Ingredients: 3 Tbsps ancho chile powder, optional; 0 teaspoons baking powder; 1 teaspoon baking soda; 227 grams bittersweet chocolate, finely chopped (recommended: Valrhona); 118 milliliters buttermilk, room temperature; 296 milliliters cake flour; 118 milliliters sweetened coconut milk (recommended: Coco Lopez); 118 milliliters hot coffee; 118 milliliters light corn syrup; 6 egg yolks; 3 larges eggs; 355 milliliters granulated sugar; 473 milliliters heavy cream; 1 teaspoons salt; 227 grams semisweet chocolate, finely chopped (recommended: Callebaut); 177 milliliters sugar; 118 milliliters toffee bits; 454 grams cups unsalted butter, at room temperature, cut into small pieces; 10 Tbsps unsalted butter, room temperature; 118 milliliters unsweetened cocoa powder (best quality like Valrhona); 907 grams thick flaked unsweetened coconut (can be found at health food stores); 1 Tbsp vanilla extract; 1 teaspoon vanilla extract

Chocolate Blackout Wedding Cake with Coconut Buttercream requires roughly 1 hour and 15 minutes from start to finish. This recipe covers 27% of your daily requirements of vitamins and minerals. One portion of this dish contains around 15g of protein, 125g of fat, and a total of 1532 calories. This recipe serves 12. If you have coffee, egg yolks, butter, and a few other ingredients on hand, you can make it. It will be a hit at your Wedding event.

Instructions

Set a rack in the middle of the oven and preheat to 350 degrees. F. Lightly grease 2 (9-inch) cake pans and line the bottoms with disks of parchment paper. Sift the flour, cocoa, ancho chile powder, baking soda, baking powder, and salt onto a sheet of waxed paper. Sift again.

Ingredients you will need

Ancho Chili Powder

Baking Soda

Cocoa Powder

All Purpose Flour

Salt

Equipment you will use

Baking Paper

Oven

Place butter and sugar in the bowl of an electric mixer fitted with the paddle attachment and beat at high speed until smooth and fluffy.

Ingredients you will need

Butter

Sugar

Equipment you will use

Hand Mixer

Bowl

Add the eggs, 1 at a time, beating until each is incorporated. Continue beating, scraping down the sides of the bowl if necessary, until light and fluffy, about 5 more minutes. With the mixer on low speed, beat in 1/3 of the flour mixture. Beat in the vanilla, half of the buttermilk and half of the coffee, then another 1/3 of the flour mixture. Beat in the remaining buttermilk and coffee, then the remaining flour mixture.

Ingredients you will need

Buttermilk

Vanilla

Coffee

All Purpose Flour

Egg

Equipment you will use

Blender

Bowl

Spread the batter evenly in prepared pans.

Ingredients you will need

Spread

Bake for 30 minutes, or until the centers spring back when lightly pressed. Cool the cakes in the pan on a wire rack.

Equipment you will use

Wire Rack

Oven

Frying Pan

Bring heavy cream to a simmer in a small saucepan.

Ingredients you will need

Heavy Cream

Equipment you will use

Sauce Pan

Place chocolate in a large bowl, pour heavy cream over and let sit for 1 minute. Gently whisk until combined.

Ingredients you will need

Heavy Cream

Chocolate

Equipment you will use

Whisk

Bowl

Place the ganache over a bowl filled with ice water to chill slightly, whisking occasionally.

Ingredients you will need

Water

Equipment you will use

Whisk

Bowl

Remove ganache from the ice and whip with a whisk until light and fluffy. Fold in the toffee bits.

Ingredients you will need

Toffee Pieces

Ice

Equipment you will use

Whisk

In the bowl of a stand mixer fitted with a wire whip attachment, beat the egg yolks at medium-high speed until creamy and pale yellow, about 5 minutes. In a nonstick saucepan, combine the sugar and corn syrup.

Ingredients you will need

Corn Syrup

Egg Yolk

Sugar

Equipment you will use

Stand Mixer

Sauce Pan

Bowl

Place over medium-high heat and bring to a full rolling boil without stirring and cook until it reaches soft-ball stage (238 to 242 degrees F) on a candy thermometer. Immediately pour the mixture into a buttered heat proof measuring cup to halt the cooking.

Ingredients you will need

Candy

Equipment you will use

Candy Thermometer

Measuring Cup

Add a small amount of the syrup to the beaten egg yolks, turn on the mixer to high speed, and beat for about 5 seconds. Continue stopping the mixer, adding syrup, and beating in the same manner until all of the syrup is incorporated and the mixture is cooled completely.

Ingredients you will need

Egg Yolk

Syrup

Equipment you will use

Blender

Add the butter, 1 piece at a time, and beat until incorporated before adding the next piece. When all of the butter has been blended in, add the vanilla and coconut milk and continue beating until combined.

Ingredients you will need

Coconut Milk

Vanilla

Butter

Slice each cake in half horizontally to make 4 layers total.

Place the first layer down and spread with a thin layer of the Ganache. Repeat with the remaining cake layers and ganache, ending with a cake layer.

Ingredients you will need

Spread

Spread a thin layer of the buttercream over the entire cake. This is called a crumb coat. Chill the cake for about 30 minutes. Frost entire cake with the remaining buttercream. Press coconut into the sides of the cake.

Ingredients you will need

Coconut