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Ingredients
- 1 1/4 cups cake flour
- 1/2 cup unsweetened cocoa powder (best quality like Valrhona)
- 3 tablespoons ancho chile powder, optional
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 10 tablespoons unsalted butter, room temperature
- 1 1/2 cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk, room temperature
- 1/2 cup hot coffee
- 2 cups heavy cream
- 1/2 pound bittersweet chocolate, finely chopped (recommended: Valrhona)
- 1/2 pound semisweet chocolate, finely chopped (recommended: Callebaut)
- 1/2 cup toffee bits
- 6 egg yolks
- 3/4 cup sugar
- 1/2 cup light corn syrup
- 2 cups (1 pound) unsalted butter, at room temperature, cut into small pieces
- 1 tablespoon vanilla extract
- 1/2 cup sweetened coconut milk (recommended: Coco Lopez)
- 2 pounds thick flaked unsweetened coconut (can be found at health food stores)
Details
Servings 1
Adapted from foodnetwork.com
Preparation
Step 1
Set a rack in the middle of the oven and preheat to 350 degrees. F. Lightly grease 2 (9-inch) cake pans and line the bottoms with disks of parchment paper.
Sift the flour, cocoa, ancho chile powder, baking soda, baking powder, and salt onto a sheet of waxed paper. Sift again.
Place butter and sugar in the bowl of an electric mixer fitted with the paddle attachment and beat at high speed until smooth and fluffy. Add the eggs, 1 at a time, beating until each is incorporated. Continue beating, scraping down the sides of the bowl if necessary, until light and fluffy, about 5 more minutes. With the mixer on low speed, beat in 1/3 of the flour mixture. Beat in the vanilla, half of the buttermilk and half of the coffee, then another 1/3 of the flour mixture. Beat in the remaining buttermilk and coffee, then the remaining flour mixture.
Spread the batter evenly in prepared pans. Bake for 30 minutes, or until the centers spring back when lightly pressed. Cool the cakes in the pan on a wire rack.
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