Divine Southern Decadence Cake Ala Tuttle
Submitted by chefJJ
Divine Southern decadence cake: chocolate wafer and toasted coconut crust, dense fudgy chocolate-cashew filling with espresso and hazelnut liqueur, finished with whipped cream and chocolate curls.
YIELD
12 servingsPREP
30 minCOOK
30 minREADY
9 hrsDivine Southern decadence cake is a showpiece dessert built around contrasts. A chocolate wafer crumb base anchors the bottom, while a wall of toasted coconut climbs an inch up the sides of the springform pan, framing a dense, fudgy chocolate filling laced with espresso, hazelnut liqueur, and chopped cashews.
The split crust is the trick. Crumbs alone wouldn’t support the rich filling against the pan walls, so the coconut and butter mixture acts as both barrier and flavor layer. When sliced, every wedge shows three distinct strata.
Instant coffee stirred straight into the warm chocolate intensifies the cocoa flavor without making the cake taste like coffee. This is one of the oldest tricks in serious chocolate baking. Even a teaspoon makes chocolate taste more like chocolate.
The overnight chill is mandatory, not optional. The cake needs the long rest to firm up into sliceable wedges. Cut too soon and you get a glorious puddle on the plate.
Pro Tips
- Toast and cool the coconut completely before mixing with butter. Warm coconut melts the butter unevenly and makes a greasy crust.
- Beat the eggs in one at a time and scrape the bowl after each. This is what gives the dense filling its glossy texture.
- Use a thin sharp knife dipped in hot water to release the springform sides cleanly.
- Whip the cream just to stiff peaks. Over-whipped cream turns grainy and won’t pipe smoothly.
Variations
- Swap hazelnut liqueur for Frangelico, Bailey’s, or dark rum to change the flavor profile.
- Use macadamia nuts or pecans in place of cashews for a more Southern flavor.
- Garnish with chocolate-covered espresso beans alongside the chocolate curls for an extra coffee note.
Ingredients
Directions
To Make the Crust:
Butter and flour a 10 inch springform pan.
In a bowl, combine well the wafer crumbs and ¼ cup of the butter and pat the mixture onto the bottom of the prepared pan.
In another bowl, stir together well the coconut (well cooled) and the remaining ¼ cup butter and pat the mixture 1 inch up the side of the pan.
To Make the Batter:
In a bowl with an electric mixer, cream together the butter and the brown sugar until the mixture is light and fluffy; add the eggs, 1 at a time, beating well after each addition.
Beat in the melted chocolate, instant coffee, and the hazelnut liqueur.
Stir in the flour and the cashews.
Pout the batter into the crust and bake the cake in the middle of a preheated 375℉ (190℃) oven for 30 minutes, or until it is set.
Let the cake cool completely in the pan on a rack and chill it, covered, overnight.
Run a thin knife around the edge of the pan and remove the side of the pan.
For the Topping:
In a chilled bowl beat the cream until it just holds stiff peaks, spread the sides and the top of the cake with whipped cream and garnish the cake with the chocolate curls.
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