Demayo Chocolate Cake Recipe

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Demayo Chocolate Cake
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Ingredients
19
Count
Nutrition
838
Calories
Total time
53
Minutes
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Ingredients:

Directions:

  1. MAKE CUSTARD FILLING FIRST:.
  2. Combine first 4 ingredients in a medium saucepan; bring to a full boil over medium-high heat.
  3. Reduce heat to low, and simmer about 1 minute.
  4. Whisk together egg yolks in a large bowl until well combined.
  5. Whisk about 1 cup hot cream mixture into yolks to temper them, then pour yolk mixture back into saucepan.
  6. Cook over medium heat, whisking often, until slightly thickened, about 1 to 2 minutes.
  7. Remove from heat, and whisk in coconut, stirring until thoroughly combined.
  8. (As you stir, coconut will absorb custard, and filling will thicken.)
  9. Pour filling onto an 18- x 13-inch rimmed baking sheet, and spread evenly with a rubber spatula.
  10. Cover with aluminum foil, and chill at least 2 hours, or until cool.
  11. MAKE CAKE:.
  12. Preheat oven to 350°F
  13. Butter three 8- x 2-inch round cake pans.
  14. Line pans with parchment paper; butter paper.
  15. Sift first 6 ingredients into a 10-quart bowl (or the largest you have).
  16. Stir until well combined.
  17. Whisk together buttermilk, eggs, vanilla, and 1 cup room-temperature water in a medium bowl until just combined.
  18. Immediately add to flour mixture, and whisk until smooth, scraping down the side of the bowl with a rubber spatula.
  19. Add butter, and whisk until well combined.
  20. Batter will be thin.
  21. Divide batter evenly among prepared pans, gently shaking pans to level batter if necessary.
  22. Bake 16 to 19 minutes or until cakes are springy to the touch, start to pull away from sides of pans, and a wooden pick inserted in the center comes out clean.
  23. ASSEMBLY:.
  24. Let cakes cool in pans on cooling racks for 10 minutes, then invert onto racks, remove pans and parchment, and invert again so cakes are right side up.
  25. Place 1 cake layer on an 8-inch cardboard round or cake plate.
  26. Using a stiff offset metal spatula (the blade bends up where it meets the handle), spread one-third of chilled Custard Filling evenly over the top of the layer.
  27. (If filling seems too stiff, gradually stir in heavy cream to loosen it a bit.)
  28. Top with second cake layer, and spread another one-third of filling over the top.
  29. Place final cake layer on top, and spread with remaining filling, leaving sides bare.
  30. Sprinkle coconut over cake.
  31. Cover loosely with plastic wrap, and refrigerate until ready to serve, up to 2 to 3 days.
  32. Slice into hearty wedges, and serve a little cooler than room temperature.
  33. *After baking, cake layers can be assembled as described above or wrapped tightly in plastic wrap and chilled up to 1 day or frozen up to 1 month.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 837.84 Kcal (3508 kJ)
Calories from fat 569.33 Kcal
% Daily Value*
Total Fat 63.26g 97%
Cholesterol 253.41mg 84%
Sodium 433.06mg 18%
Potassium 577.29mg 12%
Total Carbs 63.31g 21%
Sugars 39.47g 158%
Dietary Fiber 7.77g 31%
Protein 14.66g 29%
Vitamin C 2.1mg 3%
Vitamin A 0.3mg 9%
Iron 4.4mg 24%
Calcium 176.4mg 18%
Amount Per 100 g
Calories 318.79 Kcal (1335 kJ)
Calories from fat 216.63 Kcal
% Daily Value*
Total Fat 24.07g 97%
Cholesterol 96.42mg 84%
Sodium 164.78mg 18%
Potassium 219.66mg 12%
Total Carbs 24.09g 21%
Sugars 15.02g 158%
Dietary Fiber 2.96g 31%
Protein 5.58g 29%
Vitamin C 0.8mg 3%
Vitamin A 0.1mg 9%
Iron 1.7mg 24%
Calcium 67.1mg 18%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 21.2
    Points
  • 24
    PointsPlus

Good Points

  • saturated fat free,
  • good source of fiber

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