4.5
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Double Dark-Chocolate Cake with Chocolate Pecan Coconut Frosting

Double the chocolate, double the fun
Michael Tercha/Chicago Tribune

If you're looking for the perfect dessert recipe to kick off the new year, look no further. This double dark-chocolate cake, served with a chocolate pecan coconut frosting, will guarantee the event has a sweet start.

This recipe by JeanMarie Brownson was originally published in the Chicago Tribune

Ready in
1 h and 28 m
45 m
(prepare time)
43 m
(cook time)
10
Servings
618
Calories Per Serving

Ingredients

  • 1 1/2 Cup all-purpose flour
  • 1/4 Cup unsweetened cocoa powder
  • 1 Teaspoon baking soda
  • 1/2 Teaspoon salt
  • 1/2 Cup whole milk
  • 1 Tablespoon instant espresso powder, optional
  • 1 Teaspoon vanilla
  • 4 Ounces semisweet or dark bittersweet chocolate, roughly chopped
  • 2 large eggs, separated, at room temperature
  • 1 Cup sugar
  • 1/2 Cup unsalted butter, softened

For the chocolate pecan coconut frosting

  • 2/3 Cups whole milk
  • 4 Teaspoons unsweetened cocoa powder
  • 2 egg yolks
  • Pinch of salt
  • 2/3 Cups sugar
  • 5 1/2 Tablespoons butter, cut into small pieces
  • 1 1/2 Ounce semisweet chocolate, coarsely chopped
  • 1 1/3 Cup unsweetened, shredded coconut
  • 2/3 Cups coarsely chopped pecans
  • 1/2 Teaspoon vanilla

For the white chocolate glaze

  • 2 Ounces white chocolate
  • 1 Teaspoon coconut oil

Directions

Heat oven to 350 degrees.

Grease and lightly flour a 10-inch springform pan.

2 For cake, sift together flour, cocoa powder, baking soda and salt into a small bowl.

Mix milk, espresso powder and vanilla in small dish.

3 Put chocolate into a microwave-safe bowl.

Microwave on medium (50 percent power), stirring once or twice, until barely melted, about 1 1/2 minutes.

Stir, to be sure it's all melted.

4 Beat egg whites in a small bowl with an electric mixer until foamy.

Gradually beat in 1/2 cup of the sugar until whites come to stiff peaks.

5 Beat butter in a large bowl with the electric mixer until fluffy.

Gradually beat in remaining 1/2 cup sugar until light and fluffy, about 3 minutes.

Beat in egg yolks until well combined. Beat in melted chocolate until smooth.

Alternately beat in the dry ingredients and the milk mixture until smooth.

Add the beaten egg whites and beat on low speed until incorporated into the batter.

6 Scrape batter into the prepared pan and spread it level.

Bake until a cake tester inserted into center of cake comes out clean, about 30 minutes.

Let cake cool in pan, 10 minutes.

Remove the rim from the pan and cool completely on a wire rack.

For the chocolate pecan coconut frosting

Put milk, cocoa powder, egg yolks and salt into a medium saucepan; whisk smooth.

Stir in sugar and butter.

Cook over medium heat, stirring constantly, until thickened and bubbly, about 8 minutes.

Remove from heat.

2 Stir in chopped chocolate until melted.

Stir in coconut, pecans and vanilla.

Transfer to a large bowl.

Let cool until thickened to a thick spreading consistency, about 2 hours.

3 When cake has cooled, spread frosting over top.

For the white chocolate glaze

Put 2 ounces white chocolate, roughly chopped, and 1 teaspoon coconut oil into a microwave-safe bowl.

Microwave on medium (50 percent power), stirring once or twice, until melted, about 30 seconds.

Be careful, the mixture burns easily.

Use a fork to drizzle the glaze over the frosted cake.