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Chocolate Coconut Cake

Sarah Kieffer — Fri, 15 Apr 2022 15:15:09 +0000

In my cookbook Baking For the Holidays, I shared a recipe for Chocolate Gift Cakes that made 3 small 6-inch cakes that pack and transport well. I now find myself making different variations of gift cakes for special occasions, like these S’more Cakes, and now my latest, a Chocolate Coconut version with a thin layer of pastry cream and chocolate ganache. I’ve used my white cake base is from my Coconut Cupcake recipe in Baking for the Holidays, but rather than whole milk, the cake is infused with coconut milk and coconut extract. The reverse creaming method (where butter is introduced to the dry ingredients instead of initially creamed with the sugars) gives the cake a very fine crumb that is even throughout. The top also doesn’t dome as much as a regular creamed cake, which I prefer for frosting purposes. Mini chocolate chips are added to the batter, a favorite flavor combination. The white cake with chips, rich pastry cream, and chocolate ganache makes for a decadent, perfect bite of dessert. If you’d rather make a layer cake, my Coconut Almond Chocolate Cake has similar flavors. More Cake Recipes:

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Devil’s Food Cake with Ultra-Rich Buttercream and Chocolate Ganache

Sarah Kieffer — Thu, 18 Mar 2021 14:54:01 +0000

I am so excited to be sharing this Devil’s Food Cake with Ultra-Rich Buttercream and Chocolate Ganache from Zoë François’ new book, Zoë Bakes Cake. I have known Zoë for many years now, after spending the last decade working with her and Jeff Hertzberg over on Bread in 5, and also working with her on this current book (I took the how-to book photos, see below). A few notes about the Devil’s Food Cake: I made this cake over 3 days; I made the cake layers and then froze them. The next day I made the buttercream and cut and frosted the cake, chilled it for 2 hours, then applied the ganache crumb coating and chilled it overnight. The third day I coated it with ganache, let it set, and served it. If you are new to buttercream, please note that French and Swiss Buttercream do taste butter-y, and are supposed to. If you would prefer an American Buttercream, I have a recipe here that can be used. This Ultra-Rich Buttercream, however, is incredible and tastes amazing with the chocolate. Buttercream Tips: Make sure to check for graininess when heating the yolks and sugar together! If you don’t heat them […]

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Coffee Caramel Ice Cream Pie

Sarah Kieffer — Sun, 30 Jun 2019 15:42:37 +0000

This just might be a perfect summer dessert: a chocolate cookie crust, no-churn (and so easy!) coffee ice cream, with a topping of caramel whipped cream and candied cacao nibs. The crust and ice cream base can be put together a day or two in advance, which also comes in handy. If you aren’t into the candied cacao nibs, crushed chocolate covered espresso beans would also be delicious here. A few things: *The Coffee-Caramel combination on my ice cream cake is inspired by this Ice Box Cake over on ZoeBakes. *My summer reading has been fluctuating between Wodehouse (the Jeeves series) and the French Revolution, which has been an odd but interesting combination. I’m currently in the middle of the Twelve Who Ruled, which is a fascinating look at the Committee of Public Safety and their role in the Reign of Terror. *We recently splurged on an outdoor projector, so we could take our family movie nights outside this summer. We’ve just been projecting it onto our garage door, which works just fine! We’ve been showing our kids a bunch of our favorite movies from the late 80’s/early 90’s, and we’ve made it through Goonies, UHF, Labyrinth, The Dark Crystal, […]

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Peanut Butter Brownies With Candied Cacao Nibs

Sarah Kieffer — Tue, 22 May 2018 02:54:37 +0000

The river that runs in the valley makes the valley that holds it. This is the doorway; the valley of the river. – What wears away the hard stone, the high mountain? The wind. The dust on the wind. The rain. The rain on the wind. What wears the hardness of hate away? Breath, tears. – Courage, compassion, patience holding to their way: the path to the doorway. -Ursula K. Le Guin, A Meditation I’ve been reading quite a bit of Ursula K. Le Guin lately — I’ve found her essays and poems to be much needed as of late. I highly recommend Late In The Day: Poems (affiliate link), and Words Are My Matter (affiliate link). If you live in Minneapolis, come join me and Radio Cherry Bombe at The Lynhall on the future of food tour! Kerry Diamond will moderate the panel, which will be recorded for a future episode of their podcast, talking about what’s next in the food world. I’ll be speaking, along with Pakou Hang, Jamie Malone, and Lachelle Cunningham. You can buy tickets here! And, the brownies. This is my favorite brownie recipe, taken to the next level with a peanut butter and candied cacao nib swirl. Candied cacao […]

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Dacquoise With Blackberries and Cream

Sarah Kieffer — Fri, 22 Apr 2016 02:40:32 +0000

My new copper beating bowl arrived in the mail, and I immediately took it over to Zoë François‘ house and made her beat white egg whites by hand in it for this post. In between laughing and giving me dirty looks, she made this incredible dacquoise with blackberries and cream. It was so good we couldn’t stop nibbling on it all afternoon (after she made me wash all the dishes in payback). The meringue base here is on the sweet side, but the hazelnuts incorporated in the layers and tart berries in between balance it perfectly. Zoë mentioned this dessert would also work for Passover (you can check out her Chocolate Caramel Matzo as well), so here’s another dessert option if you celebrate. Dacquoise with Blackberries and Cream Inspired by the brutti ma buoni from Tasting Rome by Katie Parla and Kristina Gill Meringue 10 ounces (285g) hazelnuts, skin on (or you can cheat and buy chopped hazelnuts) 5 large egg whites Pinch salt 2 1/2 cups (285g) confectioner’s sugar 1 teaspoon pure vanilla extract Whipped Cream 1 cup heavy cream 1 tablespoon granulated sugar 1/2 teaspoon vanilla 7 ounces (200g) blackberries Adjust an oven rack to the middle position […]

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Chocolate Pots de Crème with Lavender and Sea Salt

Sarah Kieffer — Mon, 16 Jun 2014 15:54:53 +0000

Back when I worked at the Blue Heron Coffeehouse, I spent a lot of time making banana bread. It was one of my daily tasks, and after weeks and weeks of mixing and mashing I could have made the bread in my sleep. However one Friday afternoon, after making it had become more routine than pleasure, I had four loaves that sunk in the middle and tasted terrible. I had no idea how it happened, as this recipe was etched in my soul for all eternity. Larry (the coffeehouse owner) walked over to my prep table to take a peek at the wasted loaves, and I’ll never forget his words. “The kitchen gods are always watching,” he said. “You may think you have a recipe down, and that you can never make it wrong, but the minute you feel you own a recipe, or have pride approaching your workspace that lacks any form of humbleness for your ingredients and movement, the gods will remind you, and teach you respect again.” He said it in all sincerity, and in such a strong, kind voice, that those sentences have never left me in my own kitchen. Which brings me to chocolate pots […]

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