Rich Chocolate Cake with Coconut Filling and Ganache


  • 18 ounces good quality bittersweet chocolate, divided, chopped
  • 2/3 cup shortening
  • 4 eggs
  • 2 teaspoons vanilla, divided
  • 1 1/2 cups strong black coffee
  • 3 1/3 cups sugar, divided
  • 3 cups cake flour
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 8 ounces softened cream cheese
  • 1 cup unsweetened flaked coconut
  • 1 cup heavy cream


1 _ Set out the cream cheese to soften. Preheat the oven to 350 degrees. 

2 _ Grease a 10-12 cup bundt pan and dust with cocoa powder.

3 _ In a small saucepan, melt 8 ounces of the chocolate with the shortening. Set aside to cool slightly.

4 _ In a mixing bowl, combine the cream cheese with 1 egg, 1/2 teaspoon vanilla, 1/3 cup sugar and the coconut. Set aside.

5 _ In a large mixing bowl, combine cooled chocolate mixture, 3 eggs, 1 1/2 teaspoon vanilla, and coffee.

6 _ In another mixing bowl, whisk together the sugar, cake flour, soda and salt.

7 _ Combine dry ingredients into wet ingredients until just incorporated.

8 _ Pour half of the chocolate cake mixture in to the bundt pan. Top that with the coconut/cream cheese mixture and then top that with the remaining cake mixture.

9 _ Bake on the center rack of a 350 degree oven for 45-65 minutes or until tester comes out clean.

10 _ Cool the cake in the bundt pan on a wire rack for 10 mintues. Invert the cake on a serving plate to cool further.

11 _ While cake is cooling, bring the heavy cream to a simmer. Remove from heat and whisk in 10 ounces bittersweet chocolate until smooth. Set aside to cool.

12 _ Once the cake has cooled, drizzle or pour (depending on how much icing you want) the ganache on to the cake.