| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
|
Dujour06, New |
1 |
servings |
INGREDIENTS
| 2 |
c |
Hot water |
| 4 |
oz |
Cocoa powder |
| 11 |
oz |
Mayonnaise |
| 14 |
oz |
Sugar |
| 1 |
tb |
Baking soda |
| 1 |
ts |
Salt |
| 14 |
oz |
Cake flour |
| 1 |
qt |
Heavy cream |
| 1/4 |
c |
Coconut rum; up to 1/3 |
| 2 |
lb |
Semisweet chocolate chopped |
|
|
Mandarin orange sections |
|
|
Grated coconut |
|
|
Shaved chocolate |
INSTRUCTIONS
CHOCOLATE CAKE
COCONUT GANACHE
For the Cake: Place hot water an cocoa powder in the bowl of a mixer
with a paddle. Mix until blended. Add mayonnaise. Blend until creamy.
Add sugar, baking soda, mix well. Add the flour in three batches, mix
only until blended. Pour into a pan that has been sprayed with
cooking spray, bake at 350 degrees for 30 to 40 minutes.
For the Ganache: Bring cream to a boil. Remove from the flame. Whisk
in coconut rum, and chopped chocolate. Stir until all the chocolate
has melted and set aside to cool.
To Assemble:
Once the cake has cooled, take a slicing knife and even out the top
of the cake. From this one layer we will make four. Spread a thin
layer of ganache on the bottom layer, top with a layer of mandarin
oranges that have been drained from the juice and patted as dry as
possible, a layer of freshly grated coconut and then another thin
layer of ganache top. Repeat the process with the remaining 3 layers.
Coat the top of the cake with a thin layer of ganache and garnish
with mandarins and shaved chocolate.
S: 1 9-inch layer cake
Converted by MC_Buster.
Recipe by: CHEF DU JOUR SHOW #DJ9218
Converted by MM_Buster v2.0l.
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