Rich Chocolate Cake with Coconut Filling and Ganache

By Peggio

Ingredients

• 18 ounces good quality bittersweet chocolate, divided, chopped
• 2/3 cups shortening
• 4 eggs
• 2 teaspoons vanilla, divided
• 1 1/2 cup strong black coffee
• 3 1/3 cups sugar, divided
• 3 cups cake flour
• 1 1/2 teaspoon baking soda
• 1 teaspoon salt
• 8 ounces softened cream cheese
• 1 cup unsweetened flaked coconut
• 1 cup heavy cream

Details

Servings 10
Adapted from food52.com

Preparation

Step 1

Set out the cream cheese to soften.
Preheat the oven to 350 degrees.
Grease a 10-12 cup bundt pan and dust with cocoa powder.
In a small saucepan, melt 8 ounces of the chocolate with the shortening.
Set aside to cool slightly.
In a mixing bowl, combine the cream cheese with 1 egg, 1/2 teaspoon vanilla, 1/3 cup sugar and the coconut.
Set aside. In a large mixing bowl, combine cooled chocolate mixture, 3 eggs, 1 1/2 teaspoon vanilla, and coffee.
In another mixing bowl, whisk together the sugar, cake flour, soda and salt.
Combine dry ingredients into wet ingredients until just incorporated.
Pour half of the chocolate cake mixture in to the bundt pan. Top that with the coconut/cream cheese mixture and then top that with the remaining cake mixture.
Bake on the center rack of a 350 degree oven for 45-65 minutes or until tester comes out clean.
Cool the cake in the bundt pan on a wire rack for 10 mintues. Invert the cake on a serving plate to cool further.
While cake is cooling, bring the heavy cream to a simmer. Remove from heat and whisk in 10 ounces bittersweet chocolate until smooth.
Set aside to cool.
Once the cake has cooled, drizzle or pour (depending on how much icing you want) the ganache on to the cake.