Chocolate Coconut Cake Recipe
Espresso Sabayon, Salted Caramel, Raspberry
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Ingredients
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Cake
Espresso Sabayon
Salted Caramel
Raspberry Sauce
Method
Cake Preparation
- 1
Preheat the Oven
Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- 2
Mix Dry Ingredients
In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- 3
- 4
Combine Mixtures
Gradually add the wet mixture to the dry mixture, mixing until just combined. Stir in the boiling water and shredded coconut.
- 5
Bake the Cake
Pour the batter into the prepared pans and bake for 30-35 minutes, or until a toothpick inserted comes out clean.
- 6
Cool the Cakes
Let the cakes cool in the pans for 10 minutes, then remove them from the pans and cool completely on wire racks.
Espresso Sabayon Preparation
- 7
- 8
Add Espresso
Gradually whisk in the cooled espresso and continue whisking until the mixture is fluffy and has doubled in volume.
Salted Caramel Preparation
- 9
- 10
Add Butter and Cream
Remove from heat and whisk in the butter and heavy cream until smooth. Stir in the sea salt.
Raspberry Sauce Preparation
- 11
- 12
Cool Sauce
Remove from heat and let cool before serving.
Assembly
- 13
Layer the Cakes
Place one cake layer on a serving plate, spread a layer of salted caramel, and top with the second cake layer.
- 14
Serve with Sabayon and Sauce
Serve slices of the cake drizzled with espresso sabayon and raspberry sauce.
