Chocolate Blackout Wedding Cake With Coconut Buttercream Recipe

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Bobby Flay on Food Network
Nutrition per serving    (USDA % daily values)
CAL
17558
FAT
4179%
CHOL
1846%
SOD
577%

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Ingredients for 1 serving

1/2 cup sweetened coconut milk (recommended: Coco Lopez)

2 cups (1 pound) unsalted butter, at room temperature, cut into small pieces

1/2 cup toffee bits

1 tablespoon vanilla extract

3/4 cup sugar

2 pounds thick flaked unsweetened coconut (can be found at health food stores)

1/4 teaspoon baking powder

2 cups heavy cream

6 egg yolks

1 teaspoon baking soda

3 tablespoons ancho chile powder, optional

10 tablespoons unsalted butter, room temperature

3 large eggs

1 1/4 cups cake flour

1/2 teaspoon salt

1/2 cup light corn syrup

1 1/2 cups granulated sugar

1/2 cup buttermilk, room temperature

1 teaspoon vanilla extract

1/2 cup hot coffee

1/2 pound bittersweet chocolate, finely chopped (recommended: Valrhona)

1/2 pound semisweet chocolate, finely chopped (recommended: Callebaut)

1/2 cup unsweetened cocoa powder (best quality like Valrhona)

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