Recipes

Coconut Almond Marble Chiffon Cake

Looks like a bakery-made cake; tastes like a nostalgic candy bar
0 Ratings
Photo: Bake from Scratch

In Brian Hart Hoffman's latest volume of Bake from Scratch, airy chiffon cake takes a page out of an Almond Joy's flavor playbook. Chocolate, almonds and three types of coconut make for a nutty, stunning dessert that'll please a crowd.

Coconut Almond Marble Chiffon Cake

Recipe from Bake from Scratch Vol. 3, by Brian Hart Hoffman

Yield: One 10-inch cake

Prep Time: 25 minutes

Cook Time: 45 minutes

Total Time: 1 hour and 10 minutes

Ingredients

For the Cake:

1¾ cups granulated sugar, divided

¼ cup hot water

½ ounce 56% cacao semisweet chocolate

¼ teaspoon baking soda

1¾ cake flour

½ cup almond meal

½ cup desiccated coconut

1 tablespoon kosher salt

¾ cup water

½ cup coconut oil

5 large egg yolks

1½ teaspoons almond extract

½ teaspoon vanilla extract

8 large egg whites

⅛ teaspoon cream of tartar

Chocolate ganache, to garnish (recipe follows)

Toasted almonds, to garnish

Toasted unsweetened coconut flakes, to garnish

For the Ganache:

6 ounces 56% cacao semisweet chocolate, chopped

3 tablespoons heavy whipping cream

3 tablespoons unsalted butter  

Directions

1. Preheat oven to 350°F. Butter and flour the bottom of a 10-inch tube pan.

2. In the top of a double boiler, stir together ¼ cup sugar, ¼ cup hot water, chocolate, and baking soda. Cook over simmering water until chocolate is melted. Remove from heat; let cool.

3. In a large bowl, whisk together flour, almond meal, coconut, baking powder, salt, and remaining 1½ cups sugar. Make a well in center of flour mixture; add ¾ cup water, oil, egg yolks, and extracts, whisking until smooth.

4. In the bowl of a stand mixer fitted with the whisk attachment, beat egg whites at high speed until soft peaks form. Add cream of tartar, and beat until stiff peaks form. Fold one-third of egg whites into flour mixture. Fold in remaining egg whites. Transfer one-third of batter to a medium bowl; add cooled chocolate mixture, stirring until well combined. Alternate pouring yellow and chocolate batters into prepared pan. Using a knife, swirl batters together.

5. Bake until golden brown and a wooden pick inserted near center comes out clean, about 45 minutes.

6. Make the ganache: Place chocolate in a medium heatproof bowl. In a small saucepan, bring cream and butter to a simmer over medium-low heat. Pour hot cream mixture over chocolate. Let stand for 2 minutes; whisk until melted and smooth. Let cool until desired consistency is reached.

7. When the cake is done, invert in pan over a glass bottle, and let cool completely. Using a knife, loosen cake from sides and center of pan. Gently remove from pan. Pour Chocolate Ganache over cooled cake. Garnish with almonds and coconut, if desired.

Help Other Cooks By Rating and Leaving a Comment Below
Rate this recipe:
Would you make this recipe again?

Keep Reading:

LET’S DISCUSS:

Around the Web

Get the Tasting Table newsletter for adventurous eaters everywhere
X Share on FB →