Cocoa Coconut Cake From The Grit Athens Ga Recipes

COCOA COCONUT CAKE FROM THE GRIT, ATHENS, GA

Steps:

• Cake:.
• Preheat oven to 350. Grease 3 (9-inch) round cake pans, dust with flour, and line bottom with parchment or wax paper.
• Sift together flour, cocoa powder, baking powder, and salt.
• Blend milk, oil, and vanilla extract in a separate bowl.
• In a large mixing bowl with electric mixer on medium speed, cream butter with sugar until light and fluffy. Add eggs one at a time, beating well after each addition.
• Add flour mixture to butter mixture alternately with milk mixture, beating after each addition just until smooth. Divide batter evenly into prepared pans.
• Bake 25 minutes or just until a knife or toothpick inserted in the center of layers comes out clean. Remove from oven, cool 10 minutes on a wire rack. Remove from pans and allow layers to cool completely before icing.
• Icing:.
• Combine chocolate chips and condensed milk in saucepan over gentle heat and stir continuously until chocolate has melted completely. Remove from heat and stir in sour cream. Add coconut, stir until combined, and allow icing to cool slightly. Frost between layers, and top and sides of cake before icing has completely cooled.

CHOCOLATE VEGAN DEATH CAKE FROM THE GRIT - ATHENS, GA

Steps:

• Cake:.
• Preheat oven to 350. Grease 3 (9-inch) round cake pans, dust with flour, and line bottom with parchment or wax paper.
• Sift together dry ingredients in a large bowl. Add oil and vanilla extract. With electric mixer on low speed, blend until fully combined. With mixer on medium speed, gradually blend in coffee. When mixture is smooth, add vinegar and blend on low speed just until combined.
• Divide batter evenly into prepared pans.
• Bake for 20 to 25 minutes or just until a knife or toothpick inserted in the center of layers comes out clean. Remove from oven and cool 15 to 20 minutes on a wire rack. Remove from pans and allow layers to cool completely before icing.
• Chocolate Icing:.
• Drain excess fluid from silken tofu, crush and place in a medium saucepan with chocolate chips. Stir together over medium heat until chocolate is very soft. Transfer to food processor and puree until fully blended. Cool to spreadable consistency and frost between layers, and top and sides of cake.
• Cream Cheese Icing:.
• Using an electric mixer, beat cream cheese in a large bowl until smooth. Add butter and beat until smooth, creamy, and fully combined. Add powdered confectioners' sugar and vanilla extract and beat slowly until sugar is incorporated. Continue to beat until consistency is extremely smooth and fluffy.
• Hint: Due to dark cake crumbs and white cream cheese icing, it may be useful to first apply a crumb coating - a very thin initial coating of icing to trap crumbs. After applying, place cake in the freezer for a few minutes to solidify crumb coat and proceed with a clean, crumb-free spatula to decorate cake with remaining icing. Then garnish with chocolate shavings, candies, or cookies, if desired.