Creole Chocolate Cake
Submitted by tud3
Buttermilk chocolate cake split and filled with coconut-pecan cream, then blanketed in sour cream chocolate frosting. A Southern showpiece worth every step.
YIELD
1 cakePREP
30 minCOOK
1 hrsREADY
2 hrsThis cake is pure New Orleans spectacle, the kind that makes people set down their forks mid-bite just to say “who made this?"
A tender buttermilk cocoa cake gets split in half and layered with a rich coconut-pecan filling topped with a cloud of whipped cream.
Then the whole thing gets wrapped in a glossy sour cream chocolate frosting that sets up smooth and fudgy.
Yes, it takes some effort. No, you will not regret a single minute of it.
Chef Tips
- Let the cake cool completely before splitting, or it will crumble and tear on you
- Cook the coconut-pecan filling until it just begins to boil, then pull it off the heat immediately to avoid a grainy texture
- Beat the frosting with a wooden spoon, not a mixer, for the smoothest consistency
- Chill the finished cake for a full hour before slicing so the layers hold together cleanly
Ingredients
Directions
Preheat oven to 350℉ (180℃).
Grease and flour a 9×13 inch baking pan.
In a small saucepan combine water, cocoa and butter, stirring over low heat to melt.
In small bowl mix buttermilk, soda and eggs.
Add to flour and sugar, mix well.
Add chocolate mixture and milk. Bake 30 to 35 minutes.
Cook in pan and turn out onto rack. When cool, split cake lengthwise.
Place bottom on cake plate.
For the filling, in saucepan combine sugar, evaporated milk, egg yolks and shortening.
Cook and stir over medium heat until mixture comes to a boil.
Remove from heat. Stir in vanilla, coconut and pecans.
Cool. Spread over cake. In small bowl beat cream until stiff.
Spoon over filling.
Place cake layer on top.
For the frosting, melt chocolate pieces in top of double broiler over hot water.
Remove from heat. Stir in sour cream and salt.
With wooden spoon, beat until smooth. Cool 5 minutes until spreading consistency.
Frost top and sides of cakes.
Refrigerate one hour before serving.
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