Chocolate Almond-Coconut Cake For A Birthday

My last post for 2012!  A delicious chocolaty cake!
I've made this cake Chocolate Almond-Coconut Cake a couple of weeks ago for my hubby's birthday. He loves bittersweet chocolate and I've made him this cake which uses bittersweet chocolate for the glaze. Since I'm totally hopeless when it comes to cake decorating, I chose a cake with just chocolate glaze as the "decoration"! I don't have to crack my "pretty" head for decorating ideas!  

The simple birthday cake.

1. This recipe requires almond paste, an ingredient which I have yet to find over here. So I made my own, which is really simple and easy, takes only minutes to make. Please refer to my older post here, on how to make almond paste.
2. Break up the almond paste into 1-inch chunks and place in the bowl of an electric mixer. Add sugar and one egg, and beat mixture on low speed until smooth.
3. Add in the rest of the ingredients as per the recipe instructions below.
4. Scrape the cake batter into a 9-inch springform pan and proceed with the baking.

This cake uses ground almond and just a tiny amount of all-purpose flour. There is no leavening used at all for this cake, but the cake rose beautifully and just as Tish Boyle says, the cake will fall in the center slightly as it cools. Once the cake has cooled, the top is covered with an even layer of coconut flakes, here I have used lightly sweetened coconut flakes, which are processed in the food processor until finely chopped and mix with some light corn syrup to moisten. Prepare the chocolate glaze as per instructions given, and while still warm, pour glaze over the top and sides of cake. Leave to set for a while in the refrigerator.

This is one delicious cake. The texture of the cake  is really, really moist and rich, with intense chocolate flavour and dense soft crumbs. The coconut filling is yummy and moist. And using bittersweet chocolate for the glaze is just perfect. Delicious three layers, moist chocolaty cake at the bottom, delightful coconut filling in the centre and the top, delicious chocolaty glaze! Each mouthful is a pleasure! Best served this cake at room temperature. Refrigerate any leftovers and let it stand at room temperature about an hour before serving, to soften the cake.

Tish Boyle has posted this cake on her blog, you can even find a picture of this cake on her blog's header. I am a great fan of Tish Boyle, do visit her blog for more delicious bakes, if you are not already a fan, you will be very soon!

Chocolate Almond-Coconut Cake

(adapted from "The Cake Book" by Tish Boyle)

Chocolate Almond Cake

2 tablespoons (15gm) all-purpose flour

1/2 cup plus 2 tablespoons (57gm) Dutch-processed cocoa powder

1 cup plus 3 tablepsoons (341gm) canned almond paste (made my own almond paste, here)

1-1/4 cups (250gm) granulated sugar (I use 210gm)

4 large eggs

1 cup (2 sticks/227gm) unsalted butter, softened

1 large egg yolk

Coconut Layer :

2-2/3 cups (213gm) unsweetened grated coconut

1/2 cup (120ml) light corn syrup

Chocolate Glaze :

170gm bittersweet chocolate, coarsely chopped

2/3 cup (160ml) heavy cream

1 teaspoon vanilla extract

Make The Cake :

1. Position a rack in the center of the oven and preheat the oven to 350F. Grease the bottom and sides of a 9x3-inch springform pan. Line the bottom of the pan with a round of parchment paper and grease the paper.
2. Sift together the flour and cocoa powder into a medium bowl. Whisk to combine, and set aside.
3. Break the almond paste into 1-inch chunks and place it in the bowl of an electric mixer. Add the sugar and 1 of the eggs and, using the paddle attachment, beat the mixture on low speed until smooth, about  minute. Add the softened butter and beat on medium speed until light, about 3 minutes. Add the remaining 3 eggs one at a time, beating well after each addition and scraping down the sides of the bowl as necessary. Beat in the egg yolk. At low speed, add the cocoa mixture, mixing just until blended.
4. Remove the bowl from the mixer stand and stir a few times with a rubber spatula to ensure that the batter is evenly blended. Scrape the batter into the prepared pan and smooth it into an even layer.
5. Bake the cake for 40 to 50 minutes, until the top is firm and a toothpick inserted into the center comes out with a few moist crumbs clinging to it. Cool the cake in the pan on a wire rack for 20 minutes.
6. Remove the side of the springform pan. Place a 9-inch cardboard cake round on top of the cake and invert. Remove the bottom of the pan and the parchment paper. Cool the cake completely on the wire rack.

Make The Coconut Layer :

Place the coconut in the bowl of a food processor and pulse until finely chopped. Add the corn syrup and pulse until the coconut is evenly moistened.

Make The Chocolate Glaze :

Place the chocolate in the bowl of a food processor and process just until finely ground. (leave the chocolate in the processor).

In a small saucepan, bring the cream to a boil. Remove from the heat and add the chocolate to the pan. Stir until the chocolate is completed melted and the glaze is smooth. Stir in the vanilla extract. Transfer the glaze to a small bowl. Cover the surface of the glaze with a piece of plastic wrap and let cool for about 10 minutes before using.

(Store in an airtight container in the refrigerator for up to 2 weeks; rewarm gently in a double boiler before using).

Assemble and Glaze The Cake :

1. Spread the coconut mixture over the cake in an even layer. Set the cake on a wire rack, over a sheet of wax paper. Pour the warm glaze over the top of the cake and use a small offset metal spatula to smooth it evenly over the top and sides. Refrigerate the cake until the glaze is set, about 20 minutes.
2. Place the cake on a serving platter. Cut into wedges and serve with the whipped cream.

(Store in the refrigerator, loosely covered, for up to 5 days)

I would like to wish everyone,

A Blessed and Wonderful 2013!

Happy New Year!