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Chocolate Blackout Wedding Cake with Coconut Buttercream

Devil’s Food Cake
1 ¼ cups cake flour
½ cup unsweetened cocoa powder (best quality like Valrhona)
3 tablespoons ancho chile powder (optional) bf may or may not use
1 teaspoon baking soda
¼ teaspoon baking powder
½ teaspoon salt
10 tablespoons unsalted butter, at room temperature
1 ½ cups granulated sugar
3 large eggs
1 teaspoon vanilla extract
½ cup buttermilk, at room temperature
½ cup hot coffee

1. Set a rack in the middle of the oven and preheat to 350 degrees. F. Lightly grease two 9-inch cake pans and line them with disks of parchment paper.
2. Sift the flour, cocoa, ancho, baking soda, baking powder and salt onto a sheet of waxed paper. Sift again.
3. Place butter and sugar in the bowl of an electric mixer fitted with the paddle attachment and beat at high speed until smooth and fluffy. Add the eggs, one at a time, beating until each is incorporated. Continue beating, scraping down the sides of the bowl if necessary, until light and fluffy, about 5 more minutes. With the mixer on low speed, beat in one third of the flour mixture. Beat in the vanilla, half of the buttermilk and half of the coffee, then another one third of the flour mixture. Beat in the remaining buttermilk and coffee, then the remaining flour mixture. 
4. Spread the batter evenly in prepared pans. Bake for 25-30 minutes, or until the centers spring back when lightly pressed. Cool the cooks in the pan on a wire rack. Slice each cake in half horizontally. 

Whipped Ganache Filling
2 cups heavy cream
½ pound Valrhona bittersweet chocolate, finely chopped
½ pound Callebaut semisweet chocolate, finely chopped
½ cup Heath toffee bits

1. Bring heavy cream to a simmer in a small saucepan. Place chocolate in a large bowl, pour heavy cream over and let sit for 1 minute. Gently whisk until combined. 
2. Place the ganache over a bowl filled with ice water to chill slightly, whisking occasionally. Remove ganache from the ice and whip with a whisk until light and fluffy. Fold in the toffee bits. 



Coconut Buttercream
6 egg yolks 
2 cups (1 pound) unsalted butter, at room temperature, cut into small pieces 
3/4 cup sugar 
1/2 cup light corn syrup 
1 tablespoon pure vanilla extract 
½ cup sweetened coconut milk, such as Coco Lopez
2 fresh coconuts-peeled (bf will decide how to shave the coconut) or 2 cups sweetened coconut

1. In the bowl of a stand mixer fitted with a wire whip attachment, beat the egg yolks at medium-high speed until creamy and pale yellow, about 5 minutes. 
2. In a nonstick saucepan, combine the sugar and corn syrup. Place over medium-high heat and bring to a full rolling boil without stirring and cook until it reaches soft-ball stage (238–242°F) on a candy thermometer. Immediately pour the mixture into a buttered measuring cup to halt the cooking. 
3. Add a small amount of the syrup to the beaten egg yolks, turn on the mixer to high speed, and beat for about 5 seconds. Continue stopping the mixer, adding syrup, and beating in the same manner until all of the syrup is incorporated and the mixture is cooled completely. 
4. Add the butter, 1 piece at a time, and beat until incorporated before adding the next piece. When all of the butter has been blended in, add the vanilla and coconut milk and continue beating until combined. 
5. Spread the chocolate ganache over 3 of the cakes and top with the remaining layer. Frost the entire cake with the coconut buttercream and sprinkle the sides and top of the cake with the coconut.

Fresh Coconut Prep

Preheat oven to 350 degrees F. Test each of the three eyes at stem end to see which is the softest. Then use an ice pick or screwdriver and hammer to pierce two of the eyes and strain the milk into a bowl. Place coconut on a rimmed baking sheet and bake for 30 minutes or until coconut shell begins to crack. Let cool. Wrap coconut in a clean kitchen towel and hit it with a hammer in the same place several times to crack the outer shell and hit the coconut into several large pieces. Separate flesh from the shell and use a vegetable peeler to remove dark out skin. Rinse the coconut in cold water then use the vegetable peeler to take off long, thick strips from the outer edges. 


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