The cake has a deeper chocolate flavor if you bake it ahead of time and once cool, wrap in plastic and refrigerate. I’ve waited as long as four days and the cake is quite delicious. Think of it as your easy and no effort dessert – bake ahead of time and frost before serving. You will need an hour or two to get the frosting cool enough to pile on the cake. Easiest to frost with a cake straight from the refrigerator (it isn’t as delicate). Bring the whole thing to room temperature before serving, though. And feel free to leave it plain (as in the photo) with the praline frosting, or serve with that river of chocolate.
INGREDIENTS
Cake
Use the cake recipe from the Chocolate Framboise Layer Cake
Frosting
140 grams toasted pecans chopped
160 grams shredded coconut sweetened or unsweetened
100 grams brown sugar
100 grams best unsalted butter 1 stick
215 grams evaporated milk whole fat
2 teaspoons vanilla
2 teaspoons dark rum
3 large egg yolks
INSTRUCTIONS
Cake
Use the cake instructions from the Chocolate Framboise Layer Cake
Frosting
Preheat oven to 325. On a parchment or foil lined baking sheet place 2/3 of the coconut and all the pecans. Toast until coconut starts to turn color and nuts are fragrant, about 5-7 minutes. Remove from oven and set aside.
In a large saucepan weigh the brown sugar, butter, evaporated milk. Add in the vanilla, rum and eggs. Combine with a whisk. Cook over medium heat until mixture is bubbling and thick. Use a whisk and then switch to a heat proof spatula or wooden spoon. Cook until thick and about 225 degrees on an instant read thermometer. Once thick, using the parchment or foil as a funnel pour the toasted nuts and coconut into the pan. Add the additional untoasted coconut. Stir thoroughly. Cool until room temperature or chill faster in an ice bath.
Spread half the mixture over one layer of cake. Place other layer on top and use the rest of the frosting for the top of the cake. Leave the sides bare. Serve at room temperature and refrigerate leftovers. And watch out for that diabetic coma – swoon (thud).