Best 8 Chocolate Date Cake With Coconut Cognac Sauce Recipes

CHOCOLATE COCONUT CAKE

Steps:

• Preheat the oven to 350 degrees F. Spray two 9-inch cake pans with nonstick spray and line the bottoms with parchment paper.
• Sprinkle half of the shredded coconut on a baking sheet. Toast in the oven until golden brown, stirring often, about 15 minutes. Let cool on the baking sheet.
• Combine the instant espresso and water in a measuring cup; stir until dissolved. Add to a medium bowl, along with the cake mix, vegetable oil and eggs. Beat for 2 minutes with a handheld mixer on medium speed. Divide the batter between the prepared cake pans and smooth the tops.
• Bake until a toothpick inserted in the center of a cake comes out clean, about 25 minutes. Allow the cakes to cool in the pans for 10 minutes, then invert onto a baking rack and let cool completely.
• Meanwhile, combine the cream cheese, butter, coconut milk, salt and powdered sugar in a large bowl. Beat with a handheld mixer on medium speed until light, fluffy and smooth, about 4 minutes. Stir in the remaining (untoasted) coconut with a rubber spatula.
• If the cakes have domed in the center, trim to level the tops. Place one cake layer, up-side down, on a platter or plate. Spoon one-third of the frosting on top and spread evenly, almost completely to the edge. Place the other layer, up-side down, on top, pressing gently to anchor. Using an offset spatula, evenly frost the entire cake; if the frosting gets too soft, place it in the refrigerator for 15 minutes. Gently press the toasted coconut around the outside of the cake and sprinkle it over the top.
• Refrigerate for at least 1 hour before serving.

COCONUT CRUNCH CAKE WITH CHOCOLATE SAUCE

Steps:

• Cake: Preheat oven to 350 degrees. Butter and flour a 10-inch springform pan. Whisk together flour, baking powder, baking soda, and salt. In another bowl, stir together cream of coconut and vanilla.
• Beat butter and coconut oil on medium-high until smooth. Slowly add sugar; beat until pale and fluffy, 3 to 5 minutes. Reduce speed to medium; add eggs, one at a time, beating well after each and scraping down sides of bowl as needed. With mixer on low, add flour mixture in 3 batches, alternating with 2 batches of cream-of-coconut mixture. Beat until just combined.
• Topping: In a large bowl, whisk together egg whites and salt until thick and frothy, about 1 minute. Stir in milk and vanilla. Fold in coconut.
• Spread cake batter in pan. Pour topping over batter; carefully spread in an even layer. Bake on a rimmed baking sheet until a toothpick comes out with just a few moist crumbs, about 1 hour (tent with foil if browning too quickly).
• Chocolate Sauce: In a small saucepan, bring heavy cream and sugar almost to a boil, stirring, until sugar is dissolved. Pour over chocolate and butter in a heatproof bowl. Stir until smooth, then stir in vanilla.
• Let cake cool completely; remove from pan. Cut into wedges, drizzle with chocolate sauce, and serve with extra sauce on the side.

CHOCOLATE DATE CAKE I

Steps:

• In a small bowl, combine dates with boiling water. Set aside to cool.
• Pre heat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.
• In a medium bowl, mix flour, soda, salt and cocoa. Set aside.
• Cream butter and sugar until light and fluffy. Add eggs. Add flour mixture alternating with cooled date mixture. Fold in chopped nuts and 1/2 cup of the chocolate chips to mixture.
• Spread batter into prepared pan. Sprinkle remaining 1/2 cup of chocolate chips over top.
• Bake in preheated oven for 45 to 60 minutes, or until toothpick inserted into middle of cake comes out clean.

CHOCOLATE DATE CAKE II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. In a mixing bowl or small saucepan, pour the boiling water over the chopped dates. Set aside. Sift together the flour, cocoa, baking soda, and salt.
• In a large bowl, cream together the butter and 1 cup sugar until light and fluffy. Beat in the eggs one at a time, then mix in the flour mixture. Add in the dates with the soaking liquid, and stir until just combined. Pour batter into prepared pan.
• In an another bowl, combine the chocolate chips, walnuts, and remaining 1/2 cup sugar. Sprinkle mixture over top of cake. and bake in the preheated oven for 35 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool before serving.
• Bake in the preheated oven for 35 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool before serving.

COCONUT CAKE WITH CHOCOLATE SAUCE

Steps:

• Preheat oven to 350 degrees F.
• Butter a 9 inch springform pan.
• In a small bowl, stir together the cake flour, sugar and baking powder.
• In a bowl, whisk together the oil, whole eggs and ¼ cup of water and stir in the flour mixture into the oil mixture until the batter is smooth.
• Beat the egg whites with the cream of tartar until they hold stiff peaks.
• Stir ¼ of the whites into the batter to lighten and then fold in the remaining whites.
• Pour batter into prepared pan and bake in the middle of the preheated oven for 20-30 minutes, or until a tester comes out clean.
• Remove cake and let cool.
• For pastry cream: Scald the milk with the vanilla bean.
• Scrape the seeds into the milk and discard bean (or rinse it, let it dry and ‘plant’ it into a sealed jar of sugar. In time you’ll have sugar with a vanilla fragrance.) In a bowl, whisk together 1/3 cup of sugar, flour and egg yolks.
• Whisk the hot milk into the yolk mixture, a little at a time, and whisk for 1 minute.
• Pour into the pan and bring custard to the boil, whisking constantly, for 1-2 minutes, o until it is thickened.
• Let cool, uncovered, and chill it, placing a piece of plastic wrap directly on the surface of the hot custard to prevent a skin from forming.
• Beat the cream with the remaining 2 tblsps sugar until it holds stiff peaks.
• Fold 1 cup of the whipped cream into the pastry cream, reserving remainder, and fold in 1 cup of coconut into the pastry cream as well.
• Make chocolate sauce: Simmer the milk with the chocolate, stirring, until the chocolate is melted.
• Add the cream, butter and sugar and simmer, stirring, until smooth and slightly thickened.
• Keep sauce warm, covered.
• Cut cake horizontally into 3 layers with a serrated knife.
• Spread ½ of pastry cream on top of bottom layer and top with second layer.
• Spread remaining pastry cream on top of second layer and top with third layer, cut side down.
• Spread whipped cream on top and side of cake and sprinkle with coconut.
• Serve with sauce.

COCONUT DATE CAKE

Steps:

• Pour hot water over dates and baking soda; leave aside.
• Cream butter/margarine and sugar, add beaten egg.
• Stir in date mixture and add vanilla, salt and coconut,
• Stir in sifted flout and baking powder.
• Bake in 2 prepared cake pans at 375 degrees F for 20 - 30 minutes.
• Filling:
• Cook sugar, cocoa, water, dates and butter/margarine until thick. Add coconut.
• To be spread between the two cake layers.
• Decorate top of cake with chocolate icing.

CHOCOLATE CAKE WITH COCONUT SAUCE

Steps:

• Cut cake in half. Return half to the freezer. Let remaining cake stand at room temperature to thaw. , Meanwhile, in a small saucepan, combine the coconut, milk and vanilla. Cook and stir over medium heat for 2-3 minutes or until heated through. , Cut cake into four slices; place on dessert plates. Spread with preserves. Top with coconut mixture and ice cream.

BEST COCONUT CHOCOLATE CAKE

Steps:

• In a large bowl, combine the flour, sugar, baking soda and salt. In a small saucepan, combine the butter, water and cocoa. Cook and stir until butter is melted; add to dry ingredients. Combine the eggs, buttermilk and vanilla; add to chocolate mixture and mix well. , Pour into a greased 15x10x1-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. , Meanwhile, in a large saucepan, combine 1 cup evaporated milk, 3/4 cup sugar and marshmallows; cook and stir until marshmallows are melted. Remove from heat; stir in coconut. Immediately sprinkle 1 cup almonds over cake. Spread coconut mixture over top. Sprinkle with remaining almonds (pan will be full). , In a small saucepan, combine butter with remaining milk and sugar. Cook and stir until butter is melted. Remove from the heat; stir in chocolate chips until melted. Drizzle over almonds. Cool on a wire rack.