A FEAST FOR THE EYES AND SENSES!
Whoever you make this for will not only be lucky to be eating this but will also know you really love them. You don’t make this for someone you feel ho-hum about. You make this for your spouse, your parents, your favorite cousin, or one of your kids. You don’t make this for that co-worker you can’t stand. Bah! For your cake, you’re going to need 3 sticks of unsalted butter at room temperature so before you even begin, set those out on your counter for a while.
You’ll also be using a little bit of espresso powder. Not to worry! It does NOT make the cake taste like coffee. In fact, if you didn’t know it was in there, you would never ever guess. It helps bring out the flavor of the chocolate. Still, if you don’t want to add it, no harm, no foul. Just leave it out if you prefer. For the filling, it doesn’t specify but I assumed the coconut was the sweetened kind so that is what I used. If you’re going to make a big sweet cake like this, you do not want a bland filling. You’ll also be using coconut on top for garnish. Toast it lightly in the oven prior to frosting the cake so that it’s ready to go when you are. Take everything one step at a time and before you know it, your cake-tacular masterpiece will be complete!
I found this tempting recipe on the Spoonful of Flavor blog. Click the link below to see the blog and full recipe for this Chocolate Cake with Coconut Cream and Marshmallow Buttercream Frosting.
CLICK HERE FOR RECIPE
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