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Chocolate Caramel and CoconutOh yes, this happened. A cake that looks like a Samoa Girl Scout Cookie. Samoas typically haven’t been one of the delicious boxes of decadence that we stock up on year after year. Usually it’s the green box of Thin Mints that we can’t live without. I was shocked when my youngest only wanted to buy Samoas from our local Girl Scout troop this year. What? No Thin Mints? No Tag Alongs? Nope. She wanted just Samoas. (No worries, there’s a stash of Thin Mints and Tag Alongs for me … and the cell number of one of the troop leaders is on speed dial.)

As I was asking my youngest what cake she thought we should make for dad’s birthday, a Facebook post on a friend’s wall appeared with a Samoa cake. Coconut caramel chocolate kismet. And hubby likes Bundt cake. Natch, we both agreed that this was the cake to make. I saw that it called for a brown sugar cake base, along with chocolate. I’ve never made a brown sugar cake, but played with one of Martha Stewart’s recipes. It’s basically a vanilla cake but you use brown sugar instead of granulated. Then I just marbled with my dark chocolate cake batter, topped with caramel frosting, toasted coconut and ganache. Everything I needed I have in the frig and pantry.

Happy birthday, honey!

PS: Please continue to support the Girl Scouts, though, and indulge in the “real” thing. When you need a Samoa fix when the cookies are no longer available, bake this cake.

What you need:

Chocolate Cake

  • 2 c sugar
  • 1 c all-purpose flour
  • 3/4 c dark cocoa
  • 1-1/2 tsp baking powder
  • 1-1/2 tsp baking soda
  • 1 tsp fleur de sel (French sea salt)
  • 1  egg
  • 1/2 c milk
  • 3/4 c hot, strong coffee
  • 1/2 c extra-virgin olive oil
  • 2 tsp pure vanilla

Brown Sugar Cake

  • 1 stk butter, softened
  • 1 c dark brown sugar
  • 1/2 c pure cane sugar
  • 2 eggs
  • 1 c all-purpose flour
  • 3/4 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp fleur de sel (French sea salt)
  • 1/2 c sour cream
  • 1 tsp pure vanilla

Caramel Frosting

  • 2 c mascarpone, room temperature
  • 1/2 c butter, room temperature
  • 1/2 c caramel au beurre sale (salted caramel sauce)
  • 2 c powdered sugar

Ganache

  • 1 c (8 oz) good-quallity bittersweet or semisweet chocolate chips
  • 1/2 c heavy cream
  • 1 tsp instant coffee granules or finely ground espresso

Topping

  • 1 c shredded coconut

What you do:

Chocolate Cake

  • Heat oven to 350˚.
  • Prepare bundt pan with grease and flour.
  • In mixing bowl sift sugar, flour, cocoa, baking powder, baking soda and salt.
  • Add egg, milk, oil and vanilla.
  • Beat on med speed until just incorporated.
  • Whisk in coffee.
  • Set aside.

Brown Sugar Cake

  • In mixing bowl, combine flour, baking powder, baking soda and salt
  • In mixer bowl, cream butter and sugars until light and fluffy
  • Add eggs and mix well.
  • Alternate adding the flour mixture and sour cream to the butter mixture.

Caramel Frosting

  • Combine all ingredients in mixer and blend until smooth.
  • Cover and place in refrigerator until ready to use.

Making the cake

  • Pour batters into prepared Bundt pan, alternating between chocolate and brown sugar.
  • Tap Bundt pan gently to remove any air bubbles.
  • Bake 45-55 min or until inserted toothpick comes out clean.
  • Remove frosting from refrigerator.
  • Allow cake to cool in pan for 15 min, then remove let cool completely.
  • Place coconut on baking sheet and toast in oven about 5 min, being careful not to burn.
  • Frost cake.
  • Sprinkle toasted coconut onto top and sides of cake.
  • Melt chocolate microwave at 30 sec intervals, stirring frequently.
  • Whisk in cream and coffee, microwave again for 30 sec and stir until shiny consistency.
  • Place melted chocolate in pastry bag with sm tip and drizzle on top of frosting.
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