For their birthdays, my friends frequently ask me to make the Hyde Park Fudge Cake, which I’ve done a hundred times. I could devour this variation’s delicious coconut filling and rich ganache with a spoon until I felt sick!
NOTES FOR A TEST KITCHEN
This chocolate cake is like a bear embrace; it’s huge, rich, and affectionate. A tangy cream cheese and coconut layer is hidden underneath the rich, sweet cake. The bundt cake also has a thin ganache glaze on top of it. The cake should be baked in a Bundt pan, but if you don’t have one, a tube pan would work just well (and makes it easier to cut out the cake if it gets stuck).
- 4 eggs, divided into 18 ounces of high-quality bittersweet chocolate, and 2/3 cup of shortening.
- Divided 2 teaspoons of vanilla
- 1 and a half cups of strong black coffee
- Split 3 1/3 cups of sugar
- Cake flour, 3 cups
- Baking soda, 1 1/2 tablespoons
- 1 salt shakerful
- Softened cream cheese, 8 ounces
- 1 cup of coconut flakes without sugar
- Heavy cream, 1 cup
- Cream cheese should be let out to soften. Set the oven’s temperature to 350.
- A 10–12 cup bundt pan should be greased and dusted with chocolate powder.
- Melt 8 ounces of chocolate and shortening in a small saucepan. Place aside to gently cool.
- Combine the cream cheese, 1 egg, 1/2 teaspoon vanilla, 1/3 cup sugar, and the coconut in a mixing bowl. Place aside.
- Combine the cooled chocolate mixture with the 3 eggs, 1 1/2 teaspoons of vanilla, and coffee in a sizable mixing basin.
- Mix together the sugar, cake flour, baking soda, and salt in a separate mixing basin.
- Just enough dry ingredients should be blended into the wet ingredients.
- Fill the bundt pan with half of the chocolate cake mixture. Layer the remaining cake mixture on top, followed by the coconut/cream cheese combination.
- Bake for 45–65 minutes, or until a tester inserted in the centre of the oven comes out clean, at 350 degrees.
- For 10 minutes, let the cake in the bundt pan cool on a wire rack. To allow the cake to cool more, invert it onto a serving platter.
- Bring the heavy cream to a boil as the cake cools. Stir in 10 ounces of bittersweet chocolate until smooth after removing from heat. Set apart for cooling.
- Drizzle or pour the ganache on top of the cake once it has cooled, depending on how much icing you want.