Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

Godiva Chocolate Coconut Sensation




Source of Recipe


Godiva


List of Ingredients




Chocolate Cake:
2 bars (1.5 oz. each) Godiva Dark Chocolate, broken up
1 cup water
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1/2 cup butter, at room temperature
1 1/2 cups sugar
3 large eggs
1 teaspoon vanilla extract
1 cup buttermilk, or 1 tablespoon vinegar or lemon juice plus enough milk to make 1 cup

Coconut Filling:
1 egg
2/3 cup light cream
2/3 cup sugar
2 tablespoons butter
1 1/2 cups flaked coconut

Easy Chocolate Glaze:
1/3 cup light corn syrup
3 tablespoons butter
2 tablespoons water
4 bars (1.5 oz. each) Godiva Dark Chocolate, coarsely chopped



Recipe



Make the cake:


Preheat oven to 350 °F. Line two 9-inch round cake pans with parchment or waxed paper.


Place chocolate and water in microwave-safe bowl. Microwave on high for 1 minute. Stir until smooth. Cool to room temperature.


Sift together flour, baking soda and salt. Set aside.


Beat butter in large mixing bowl until softened, using an electric mixer on medium to high speed.


Gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating on medium speed for 1 minute after each addition. Add vanilla. Combine buttermilk and melted chocolate. Alternately add flour mixture and chocolate mixture, beating on low speed after each addition just until combined. Pour batter into prepared pans.


Bake 30 minutes or until a toothpick inserted in centers comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans. Cool completely on wire racks.


Make the coconut filling:


Slightly beat egg in a medium saucepan. Stir in light cream, sugar and butter. Cook and stir over medium heat about 5 minutes or until mixture boils and thickens. Remove from heat. Stir in coconut. Cover and cool completely.


Make the chocolate glaze:


Combine corn syrup, butter and water in a small saucepan. Cook and stir over medium heat until mixture boils. Remove from heat. Add chocolate and stir gently until smooth. Cool for 5 minutes. Stir until smooth.


Assemble the cake:


Place one cake layer on serving plate. Spread with coconut filling. Top with remaining cake layer. Spread chocolate glaze over top and sides of cake. Allow cake to set completely. (If desired, decorate cake as in photo before glaze sets. See To decorate cake.)


To decorate cake:


Place 1 bar (1.5 oz.) Godiva Solid Ivory in small microwave-safe cup. Microwave on medium (50%) for 1 minute. Stir until smooth. Spoon into parchment cone. Decorate edge of cake as shown. Add 2 Godiva Solid Ivory chicks and 3 foil-wrapped eggs. Chill in refrigerator 1 hour to set decoration. Let stand at room temperature for 30 minutes before serving.


For Glazed Chocolate Easter Cupcakes:


Prepare cake as directed, but pour batter into paper lined 3-inch muffin cups, filling two-thirds full. Place 1 spoonful coconut filling in each.


Bake in preheated 350°F oven for 20 minutes or until a toothpick inserted in center comes out clean. Cool in pans on wire racks for 5 minutes. Remove from pans. Cool completely on wire racks.


Prepare chocolate glaze as directed. Spread glaze on cupcakes. Top with Godiva chicks or foil-wrapped eggs.