BUTTERMILK CHOCOLATE CAKE
WITH COCONUT ALMOND MARMALADE
Buttermilk
Chocolate Cake:
4 ounce package sweet German cooking chocolate, broken into 4 pieces
2 1/3 cups sifted cake flour
1 1/2 cups sugar
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2/3 cup unsalted butter, softened
1 cup buttermilk
1 teaspoon vanilla
2 large eggs
Coconut Pecan Marmalade:
1 cup evaporated milk
1 cup sugar
3 large egg yolks, lightly beaten
1/2 cup unsalted butter
1 teaspoon vanilla
1 1/3 cups coconut flakes
1 cup toasted Almonds
Butter
three 8 inch cake pans thoroughly and line the base of each with
baking parchment. Rub a little more butter onto the paper. Preheat the
oven to 350 degrees.
In a
double boiler, melt the chocolate over simmering water, stirring
occasionally, and set aside to cool. Sift the flour together with the
sugar, baking soda, baking powder, and salt. In the bowl of an
electric mixer or with a handheld mixer, beat the butter until it is
fluffy. Add the flour mixture, 3/4 cup of the buttermilk, and the
vanilla and beat in thoroughly, mixing for about 2 minutes with the
electric mixer. Add the melted chocolate, eggs, and the remaining 1/4
cup of the buttermilk and beat for 1 minute longer. Pour an equal
amount of the cake batter into each prepared pan and bake on the
center rack of the oven for 30 to 35 minutes, or until a toothpick
inserted into the center comes out clean. Cool the cakes in their pans
for 15 minutes, then turn out onto a cake rack and finish cooling.
With a soft pastry brush, brush any loose crumbs from the side edges
of the cake layers.
To make
the marmalade, combine the milk, sugar, egg yolks, and butter in a
medium saucepan. Over medium heat cook the mixture, stirring
constantly, until it thickens, about 10 minutes. Do not let the
mixture come to a boil. Remove from the heat and add the coconut and
almonds. Stir together well, then let cool almost to room temperature,
beating occasionally so that it does not form a crust.
To
assemble the cake, place the first layer of cake on a serving dish.
Spread a layer of the marmalade on the top of the cake only, about 1/2
inch thick. Place the second layer of the cake on top of the first and
spread the top of it with some of the marmalade. Finally, place the
third cake layer on the top and spread a nice, thick, and slightly
rounded layer of the marmalade on top of that. Cut into wedges for
serving.
Yield: 6
to 8 servings
|