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INDIVIDUAL VOODOO CAKES

by Maya Klein

 

Use these to cast a spell over the one you love.

 

 

Photo courtesy of Maya Klein

 

2 cups packed golden brown sugar

1 ¾ cups all purpose flour

¾ cup natural unsweetened cocoa

1 ½ teaspoons baking powder

1 ½ teaspoons baking soda

2 large eggs

1 cup milk (any %)

½ cup vegetable oil (such as canola or corn)

2 teaspoons vanilla extract

1 cup boiling strong coffee (decaf or regular)

1 cup unsweetened flaked coconut (such as Bob’s Red Mill)

Dark Chocolate Rum Ganache (recipe follows)

 

Preheat oven to 350°F.  Lightly grease a 9X13 inch baking pan and line bottom with parchment or waxed paper.  Combine dry ingredients in large mixer bowl and mix until well combined.  Add eggs, milk, oil, and vanilla, and beat on medium speed for 2 minutes.  Add coffee and beat until smooth.  Pour into prepared pan and bake for 30-35 minutes, or until toothpick comes out clean.  Cool in pan.

 

Place coconut on a sheet pan and toast in oven until golden at the edges, 3-5 minutes.  Cool.

 

When cake is completely cool, cut in half to make two pieces 9X6 ½ inches.  Run a thin knife around the edges of pan and turn out cake; remove parchment.  Turn one piece right side up.  Warm ganache until spreadable and spread about ½ cup on right-side-up cake.  Place other piece of cake on top, wrong side up, and with cut side opposite cut side of bottom layer.  Even edges and let sit for a few minutes to set filling.  Cut cake into thirds, each 3”X6 ½”.  Cut each third diagonally to make two skinny triangles.  Set each piece on end.  Warm remaining ganache until fluid and pour over cakes, and immediately sprinkle with toasted coconut.   Store at cool room temperature.  Yields six servings.

 

 

DARK CHOCOLATE RUM GANACHE

 

2 tablespoons golden brown sugar

½ cup heavy whipping cream

2 tablespoons dark rum

7 ounces semisweet or bittersweet chocolate (50-65% cocoa mass)

 

Dissolve sugar in cream.  Bring ½ inch of water to a simmer in a medium saucepan.  Coarsely chop chocolate and combine with cream and rum in a medium metal bowl.  Place bowl in hot water and turn off heat.  Let rest 5 minutes and whisk until smooth.  Set aside until needed.

 

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