Sometimes it just has to be cake. Chocolate Cake, if you are asking my opinion. This cake is called a chubby cake – not because of its implication for our thighs – but for the coconut in the frosting that makes it round and “chubby”. My friend, Ann, the creative cook behind the original chubby recipe, claims anyone can make a cake look good when you add coconut to the frosting. She’s right! The lumpy, bumpy, crinkly coconut makes this cake a snap to frost.
I have tinkered and played around with it to make it a little lighter and a bit less chubby. Make it this weekend and share it with your family and friends.
Chocolate Chubby Cake
4 oz Bittersweet Chocolate (at least 60% Cacao)
½ Cup Strong Black Coffee
1 Cups All Purpose Flour
1 Cup Whole Wheat Pastry Flour
1 ½ Tsp Baking Soda
Pinch of Salt
½ Cup Unsalted Butter, Room Temperature
¾ Cup Sugar
1 Cup Dark Brown Sugar
½ Cup Natural Applesauce, (No added Sugar)
2 Large Eggs
8 Egg Whites, Divided
1 Tsp Vanilla
1 Cup Light Buttermilk
Dark Chocolate Coconut Frosting
Step One Preheat your oven to 350F. Spray 3 (9-inch) round cake pans with nonstick spray. Cover the bottom of the pans with parchment paper and spray with the nonstick spray.
Step Two Melt the chocolate and coffee together over very low heat – or in the microwave fpr 1 ½ minutes. Stir to remove any lumps.
Step Three Whisk together the flours, baking soda and salt in a bowl and set aside. Beat the butter and sugars in large bowl with electric mixer on medium speed until fluffy. Add the applesauce, and beat to incorporate. Add the eggs and 4 of the egg whites to the mixing bowl, one at a time, beating well after each addition. Blend in the melted chocolate mixture and the vanilla into the bowl. Add flour mixture alternately with the buttermilk, beating until well blended after each addition.
Step Four In a separate bowl, beat the remaining 4 egg whites with an electric mixer on high speed until stiff peaks form. Fold into batter with long sweeping strokes.
Step Five Place the batter into the prepared pans and bake for 30 minutes, or until a toothpick inserted in the middle of the cake comes out with just a few crumbs. Let cool for 5 minutes, then remove from the pans. When cool, frost with the Dark Chocolate Coconut Frosting.
Dark Chocolate Coconut Frosting
4 oz Bittersweet Chocolate (at least 60% Cacao)
½ Cup Strong Black Coffee, plus more if needed
1 Tsp Vanilla
¼ Cup Cocoa Powder
4 - 6 Cups Confectioners Sugar
2 Cups *Unsweetened Coconut Flakes, Toasted
STEP ONE Melt the chocolate and coffee together over very low heat – or in the microwave fpr 1 ½ minutes. Stir to remove any lumps.
STEP TWO Place the chocolate mixture in the bowl of a standing mixer, add the vanilla and beat on low speed to combine. Add the cocoa powder. Starting with the 4 cups of confectioners sugar, slowly add in the sugar and then the coconut flakes. Check to see the consistency of the frosting, and if more stiffness is needed – add the additional sugar.
*Try to find unsweetened coconut flakes if possible – they taste more like real coconut. To toast, spread the flakes on a sheet pan and place in a 350F for about 10 minutes or until they turn golden.
