Dark Chocolate Cake Recipe



  • One 7-ounce bag sweetened shredded coconut (2 cups), finely chopped
  • 1/2 cup sweetened condensed milk
  • 1 large egg white
  • 2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 2 teaspoons baking powder
  • Scant 1/2 teaspoon baking soda
  • Scant 1/2 teaspoon salt
  • 1 1/2 sticks (6 ounces) unsalted
  • butter, softened
  • 1 cup plus 2 tablespoons sugar
  • 3 large eggs
  • 3 ounces bittersweet or semisweet chocolate, melted and cooled
  • 2 1/4 teaspoons pure vanilla extract
  • 1 1/2 cups plain nonfat yogurt
  • 1/2 cup sugar
  • 1/4 cup water
  • 1 tablespoon unsweetened cocoa powder
  • 1/2 teaspoon pure vanilla extract
  1. Preheat the oven to 350 degrees farienhiet. Butter and flour an 8-cup Bundt pan. In a small bowl, mix the chopped coconut with the condensed milk and egg white. Transfer the coconut mixture to a large sheet of plastic wrap. Using your hands, roll the coconut into an 18-inch rope. Wrap and refrigerate until slightly firm, at least 20 minutes.
  2. In another small bowl, sift the flour with the cocoa, baking powder, baking soda and salt. In a large bowl, using an electric mixer, beat the butter until creamy. Add the sugar and beat until light and fluffy. Add the eggs, 1 at a time, beating well after each addition. Add the melted chocolate and the vanilla and beat until the batter is smooth. Beat in the dry ingredients in 3 batches, alternating with the yogurt.
  3. Scrape the batter into the prepared pan and smooth the surface. Unwrap the coconut rope and join the ends to form a circle. Lay the coconut rope on the cake batter, centering it in the pan. Press the coconut into the batter until it is submerged in 1 inch of batter. Bake the cake for 1 hour, or until a toothpick inserted in the center comes out clean. Let cool in the pan for 10 minutes, then invert onto a rack to cool completely.

In a medium saucepan, combine the sugar and water and bring to a boil; stir to dissolve the sugar. Whisk in the cocoa and vanilla and let cool. Brush a thin layer of the glaze over the cake and let dry slightly. Repeat 3 more times, letting the glaze dry slightly before brushing the cake again.

Refrigerate until the glaze is set and slightly cracked and serve.

Coconut Chocolate Cake Recipe

  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1/2 teaspoon salt
  • 1/2 cup margarine
  • 1/2 cup shortening
  • 1/4 cup baking cocoa, unsweetened
  • 1/2 cup buttermilk
  • 1 teaspoon baking soda
  • 2 eggs, lightly beaten
  • 1 teaspoon vanilla extract
  1. Preheat oven to 350 degrees fareinheit. Grease and flour a 13x9x2-inch baking pan. Sift flour, sugar, and salt into a large bowl; set aside.
  2. In a small saucepan, combine 1/2 cup margarine, shortening, 1/4 cup cocoa, and 1 cup water; bring to a boil.
  3. Pour mixture over the flour mixture. Stir in buttermilk, baking soda, eggs, and vanilla. Beat with a hand-held mixer until smooth. Pour into prepared pan. Bake for 40 to 45 minutes, or until cake springs back when lightly touched with finger.
  • 1/2 cup margarine, room temperature
  • 1/4 cup baking cocoa, unsweetened
  • 6 tablespoons milk
  • 1 pound (1 box) confectioners’ sugar, about 3 3/4 cups unsifted
  • 1 teaspoon vanilla extract
  • 2 cups flaked coconut
  • 1 cup chopped pecans

For icing, combine margarine, cocoa, and milk in a medium saucepan. Bring mixture just to a boil; remove from heat. Add confectioners’ sugar and vanilla; beat with a wooden spoon until smooth. Stir in coconut and pecans.

Spread over hot cake right out of the oven. Cool frosted coconut chocolate cake in pan on a rack. Once chilled it is ready to serve!

Tiramisu Recipe

  • 2 packages of Lady finger cookies
  • 2 1/2 cups of strong coffee
  • 1/2 cups coffee liqueur
  • 9 eggs separated
  • 1 3/4 cup of sugar
  • 1 1/2 tsp. of Vanilla
  • 1 1/2 pound of Mascarpone cheese
  • 1 cup of finely chopped semisweet chocolate
  • 1/2 cup of sweet cocoa powder
  1. Mix the cold coffee and the liquer in a large bowl. In batches, dip the cookies in the coffee mixture. You want them to be moist on the outside but still crunchy inside.
  2. Beat the egg yolks with 1/2 of the sugar until the mixture is thick enough to form a long ribbon when you lift the beaters. Add the Mascarpone and beat for 2 – 3 more minutes. Set aside.
  3. Beat the egg whites, adding the remaining sugar a bit at a time, until they form stiff peaks and have a glossy sheen, about four minutes. Gently fold the egg whites in the Mascarpone mixture, until the mixture is all the same color. Add the chopped semisweet chocolate and gently fold it into the mixture.
  4. In a 9 x 17 glass baking dish, assemble the dessert. Layer the bottom of the pan with the soaked cookies. Top with a layer of the chocolate-Mascarpone mixture. Repeat the procedure to make one more layer. Using a flour sifter cover the top of the Tiramisu, sprinkle a thin layer of sweet cocoa powder. Place the Tiramisu in the refrigerator and let it rest for at least 5 hours, better if overnight.