I am so excited to be participating in the second Get Your Chef On, hosted by Julie from White Lights on Wednesday and Jen from Four Marrs and One Venus! Here’s how it works: After everyone signs up, they announce what the “secret” ingredient will be. Your recipe needs to include this ingredient. This time the “secret” ingredient is COCONUT!
I am also excited to be participating in the first Unique Sweets Desserts Challenge, (You know, the Fancy Schmancy kind of desserts.) hosted by Julie from White Lights on Wednesday and Sophie from My Happy Place.
I had no idea what I was going to make!! It couldn’t be any ole recipe. I wanted to (hopefully) knock there socks off! I searched and searched and found lots of good recipes, but none of them “wowed” me. Until I went to Willow Bird Baking’s blog! Oh.My.Gosh. I knew the moment I saw this recipe it was THE one that I wanted to make!! Brownie-Bottom Coconut Chocolate Cream Cake. Doesn’t the name alone sound divine! And the taste, let me tell you, it is TO DIE FOR! The recipe has several steps, and takes some time to put together, but it is really easy to make and the results are AMAZING!
Brownie-Bottom Coconut Chocolate Cream Cake
1 recipe of your favorite brownies (baked in a 9-inch springform pan)
Coconut Cream Filling Ingredients:
1 1/2 cup Half-and-Half
1 1/2 cup Coconut Milk
3/4 cup White Sugar
1/4 cup plus 4 teaspoons Cornstarch
1/4 teaspoon Salt
3/4 cup flaked Coconut
1/4 teaspoon Coconut Extract
1/4 teaspoon Vanilla Extract
2 tablespoons Ghirardelli Bittersweet Chocolate Chips
Chocolate Mousse Layer Ingredients:
2 ounces Ghirardelli Semisweet Chocolate Chips
2 ounces Ghirardelli Bittersweet Chocolate Chips
1/3 teaspoon Vanilla Extract
1 cup chilled Whipping Cream
2 tablespoons Powdered Sugar
1/2 teaspoon dry Gelatin Powder
1 1/2 teaspoon cold Water
Whipped Cream Topping Ingredients:
3/4 cup chilled Heavy Whipping Cream
2 tablespoons Powdered Sugar
3/8 teaspoon dry Gelatin Powder
1 1/8 teaspoon cold Water
To Make Brownie Layer:
Bake your favorite brownie recipe in a 9 inch springform pan. I used the Duncan Hines Chewy Fudge box mix and it was perfect. If you want it more cakey than fudgy, use a different brownie mix.
To Make Coconut Cream Filling:
Combine the half-and-half, coconut milk, eggs, sugar, cornstarch, and salt in a saucepan over medium low heat. Whisk continuously until thickened. Once the mixture is thickened, add coconut and vanilla extracts and the untoasted coconut and stir. Pour half of this filling over your brownie layer, sprinkle on the 2 tablespoons of bittersweet chips, and then pour the rest of the filling on top of that. Place the pan in the fridge to chill until firm, about 2 hours.
To Make the Chocolate Mousse:
Place the bittersweet and semisweet chips in a medium bowl. In a small saucepan, bring 1/3 cup cream to a boil. (Or place in a microwave for about 2+ minutes.) Pour it over the chocolate and let it sit for 2 minutes. Then gently whisk it to a smooth ganache. Cool to room temperature, stirring occasionally.
Place cold water in a small dish and sprinkle gelatin over it to soften for 10 minutes. Heat it for 30 seconds in the microwave and whisk it with a fork to dissolve the gelatin. In a chilled mixing bowl, beat 2/3 cups cold whipping cream and powdered sugar in to stiff peaks, adding gelatin mixture and vanilla extract halfway through. Fold the cream into the chocolate mixture and pour the mousse on top of the set coconut filling. Chill until set, about 6 hours or overnight.
To Make Whipped Cream Topping:
Place cold water in a small dish and sprinkle gelatin over it to soften for 10 minutes. Heat it for 30 seconds in the microwave and whisk it with a fork to dissolve the gelatin. In a chilled mixing bowl, whip the cream and icing sugar to stiff peaks, adding gelatin mixture halfway through. Top the cake with the whipped cream and sprinkle with toasted coconut.
I took the cake out of the springform pan before I put the whipped cream topping on it. You can either do it that way too, or put the topping on the cake first. It works either way!
Here is how I made the first three layers in just a couple hours time.
I baked the brownie layer first, put it in the fridge and then started making the coconut cream filling. When the filling was done, I layered it on top of the brownie mixture, and then put it back in the fridge for 2 hours. When there was about 1/2 hour left, I started making the chocolate mouse layer. I placed it on top of the coconut cream filling and then placed it in the fridge overnight. The next morning, I made the whipped cream topping and it was ready to be devoured!
I took a fork out to Ryo to taste the final product, and with a huge smile on his face, he told me he needed a whole piece to decide, if it was any good. (Brat!) I took him a large piece and he gobbled it down in no time. He says it gets his vote!
You will not be disappointed if you make this recipe for yourself! I can’t wait for tomorrow, so I can share all of this deliciousness with the girls at work!
Look HERE to find all the great parties I am linking up at!