Triple Chocolate Mourning Cake with coconut caramel jam
Author: The Laughing Table
Triple Chocolate Layer Cake
- 1½ cups light brown sugar
- 1½ cups unbleached all-purpose flour
- ½ cup Dutch process cocoa powder
- 1½ teaspoon baking soda
- ¾ teaspoon baking powder
- ½ teaspoon salt
- ¾ cup espresso
- ¼ cup espresso (or unflavored) balsamic vinegar
- ¾ cups buttermilk
- ⅓ cup high quality olive oil
- 2 eggs (1 whole + 1 egg yolk)
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- ½ cup coconut flour
- 1 cup unsweetened canned coconut milk
- ½ cup granulated sugar
- ⅓ cup shredded coconut
- 1¾ cups granulated sugar
- 3 tablespoons unsalted butter
- 1 cup heavy cream, warm
- ½ cup canned coconut milk
- 6 ounces semi sweet chocolate
- ½ teaspoon coarse sea salt
- ¼ cup skinned toasted hazelnuts
- ¼ + 3 tablespoons granulated sugar
- ¼ cup unsalted butter
- 1 tablespoon + 1 teaspoon canned coconut milk
- 1 tablespoon cocoa powder
- Pre-heat the oven to 350 degrees F and prepare two 8 inch cake pans with buttered parchment paper lining.
- In a stand mixer, combine the dry ingredients until they are smooth and then incorporate the wet ingredients. Mix together on medium speed until the batter is loose and easy to pour into the two prepared cake pans. Bake for 15 minutes and let them cool completely before removing the layers.
- Meanwhile, prepare the caramel jam. Bring ½ of the granulated sugar to a boil in a saucepan without stirring. Over medium high heat, slowly add the rest of the sugar, stirring gently to combine, until the mixture is a deep bubbling caramel color. Add the butter, and stir until it has dissolved before slowly pouring in the heavy cream. Continue to cook, mixing continuously to avoid burning it, for another ten minutes until the jam is thick and golden. Refrigerate for half an hour before using.
- In a medium bowl with a whisk or in a stand mixer beat together the ingredients for the coconut icing. It will be thick and fluffy after beating it thoroughly for two minutes. Assemble the layers on a cake plate or tray and smooth the coconut icing over the top of the bottom layer. Next, spread the caramel jam over the icing. It may drip down the sides of the cake but that is okay. Place the top layer over the filling and put in the firdge to firm up for 10 to 15 minutes.
- While the cake is chilling, preheat the oven to 350 degrees F for the dentelle and crush the hazelnuts in a plastic bag with a heavy implement until they are in small pieces. In a saucepan over medium high heat, dissolve the sugar, butter, and coconut milk until they are mixed well and bubbling. Pour the combination on a parchment lined baking sheet, tilting the tray so that the chocolate is evenly distributed. Bake in the oven for 10 minutes or until the mixture is covered in small bubbles and you can smell the chocolate, nutty scent. Remove from the oven and let cool for five minutes before either cutting it into a shape or breaking it into pieces to garnish the cake.
- For the ganache, simmer a saucepan of water on the stove with a heatproof bowl resting just over the water line. Add the chocolate and coconut milk to the bowl and allow to melt together. Stir until incorporated and then remove from heat to cool slightly before pouring it over the assembled cake. Smooth the chocolate around the sides of the cake and then refrigerate until the ganache is set. Finish by topping the cake with the dentelle.