Rating: 3.2 stars
60 Ratings
  • 5 star values: 8
  • 4 star values: 14
  • 3 star values: 24
  • 2 star values: 10
  • 1 star values: 4

A chocolate cake enjoys an exalted presence when frosted with an irresistibly sweet, buttery spread. A garnish of shaved coconut takes the cake from diner counter to dinner-party finale.

Martha Stewart Living, August 2007

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Recipe Summary

Servings:
10
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees. Coat a 9-inch springform pan with cooking spray. Line bottom with parchment paper, and coat with cooking spray. Dust with flour, tapping out excess. Whisk together flour, baking soda, and salt.

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  • Beat butter and sugar with a mixer on medium-high speed until pale and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Reduce speed to low. Beat in flour mixture in 3 additions, alternating with buttermilk. Beat in chocolate. Pour batter into prepared pan, and smooth top.

  • Bake until a toothpick inserted into center comes out clean, 50 to 60 minutes. Let cool in pan on a wire rack 30 minutes. Remove cake from pan, peel off parchment, and let cool completely on rack. Wrap in plastic, and refrigerate until cold, at least 1 hour (or overnight) to make it easier to slice.

  • Using a serrated knife, slice cake horizontally into 3 layers. Spread 1/3 of the frosting over bottom layer. Repeat, layering cake and frosting, finishing with frosting. Mound coconut in center, and arrange pecan halves around edge.

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Reviews (8)

60 Ratings
  • 5 star values: 8
  • 4 star values: 14
  • 3 star values: 24
  • 2 star values: 10
  • 1 star values: 4
Rating: Unrated
01/11/2011
I was really pleased with how this cake turned out. The frosting was especially delicious, and for the ease of assembly, it looked beautiful!
Rating: Unrated
08/01/2010
Yo lo hice es una delicia
Rating: Unrated
08/01/2010
Es una delicia, yo lo hice en tres moldes diferentes y queda mucho mejor. Realmente me qued?ɬ? como el de Martha.
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Rating: Unrated
07/19/2010
To HullaGirl: I don't really know either, but if you don't have cake flour in your area, I suppose you could give it a try!
Rating: Unrated
02/23/2010
Would it make a huge difference if I added regular flour instead of cake flour? We don't have those here where I live.
Rating: Unrated
05/17/2008
I have finally made this recipe for a 2nd time, and this time I made it in 3 cake pans. It worked so much better. I didn't even have to worry about leveling the cakes since the tops didn't "dome-up" on top. It was a much faster assembly process. I rotated the pans after 15 minutes, and they baked for a total of 20 minutes. My only complaint for this recipe is when cutting each piece, the slices want to fall apart since the frosting doesn't surround the entire cake. It's still very delish!
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Rating: Unrated
02/26/2008
I've noticed that the cake has gotten more moist after it has sat around a couple days. So Delicious!! I highly recommend this recipe.
Rating: Unrated
02/24/2008
This cake was very delicious. I had 2 problems though. 1) The cake sunk in the middle. I don't know if that's because I live at high altitudes, or what. 2) The cake was difficult to cut into layers. The next time I make this, I'm going to try baking it in 3 separate cake pans, which would solve both problems. The cake could've been a tad more moist. The frosting was DELISH! And the toasted coconut for a garnish really gave it a nice crunch and flavor.