The first year Buzza was in the U.S. I made this abomination. Although delicious, design was clearly lacking.
The next year passed, I opted for a store bought due to time restrictions and then came 2011. I knew I had to top my first creation and I knew I wanted something he and his work buddies could enjoy. I had always imagine doing this as an ice cream cake, but after making the panna cotta cake for BFF's bday (I'll post that later), I had a plan...a delicious, salacious plan. And yes, it even jiggled. I'm just sad I didn't get a video of it.
Layered Chocolate Coconut Panna Cotta Cake inspired by Epicurious
2 medium sized mixing bowls of the same size (I used 3.5 qt bowls)
2 10 inch circular spring-form cake pans
2 sheets of parchment or wax paper
Non-stick cooking spray or butter
Panna Cotta Ingredients
1/2 cup water
5 teaspoons unflavored gelatin
2 1/2 cups heavy whipping cream
1/2 cup plus 2 tablespoons sugar
1 1/4 teaspoons vanilla extract
1 1/4 vanilla beans, split lengthwise
3 1/2 ounces bittersweet chocolate, chopped
2 1/2 ounces milk chocolate, chopped (I used Scharfenberger)
1 can coconut milk
1 teaspoon coconut extract (optional)
4 ounces bittersweet chocolate, chopped
3 tablespoons unsweetened cocoa powder
1/2 cup hot coffee/espresso grinds
1/2 cup hot water or hot kahlua
1 cup plus 1 tablespoon all purpose flour (I used cake flour)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1/3 cup vegetable oil
1/2 cup sugar
1/2 cup golden brown sugar
3 large eggs
1/2 cup sour cream
6 ounces bittersweet chocolate, chopped
6 ounces heavy whipping cream
- Put the mixing bowls top down on the parchment paper and trace a circle around the circumference. You will use this later to cut your cake into the correct size for layering.
Directions for Panna Cotta
- Place 1/2 cup water in small bowl.
- Sprinkle gelatin over, let soften for 10 minutes.
- Combine cream, milk, sugar, vanilla extract and vanilla bean in a large saucepan. Bring to boil, stirring constantly until sugar dissolves. Remove from heat.
- Add gelatin mixture into cream and whisk to dissolve.
- Split cream mixture in half.
- Put chocolate in one bowl and whisk until chocolate is completely incorporated.
- Take the chocolate panna cotta mixture and split it evenly between your 2 medium size mixing bowls. This will be the top layer..
- Put in the freezer to chill while you prepare the cake.
- Take second half of cream mixture, combine with coconut milk and coconut extract. Let cool on the counter. You don't want to coconut panna cotta to solidify before your cakes are done.
- In the meantime, prepare the cakes.
Directions for Cake
- Preheat oven to 350F.
- Line and spray your springform pans with non-stick spray.
- Place chocolate and cocoa in medium bowl.
- Pour hot coffee and hot water over, whisk until smooth.
- In a separate bowl, whisk flour, baking powder, baking soda and salt.
- Using an electric mixer, beat oil and both sugars for 1 minute. Mixture will be crumbly.
- Add eggs, one at a time, beating and scraping bowl after each addition.
- Beat in sour cream.
- Add half dry ingredients.
- Add in all of the chocolate mixture.
- Add remaining dry ingredients, until just combined. Batter will be thin.
- Bake for 20 minutes or until done. Let cool for about 20 minutes.
Directions for Cake Assembly
- Take the chocolate panna cotta out from the freezer and split the coconut panna cotta mixture between the two bowls.
- Put in the freezer to chill until the cakes are cooled, but still warm. You don't want the cakes to cool completely, of the panna cotta will not adhere correctly to the cake.
- When cakes are cooled, take your two parchment circles and cut the cake down to the right size. It doesn't have to be perfect. You just want it to fit into the bowl.
- Take panna cotta bowls from freezer. Make sure coconut layer has not completely set. Press cake layer on top.
- Cover and let this set overnight in your fridge.
Directions for Chocolate Glaze
- Combine chocolate and cream in a double boiler and whisk until chocolate is melted and cream is incorporated. Let cool.
Directions for Final Assembly
- Take the panna cotta bowls out of the fridge.
- Fill a large stock pan with hot water.
- Dip one bowl at a time into the pot of hot water, for about 30 seconds to 1 minute, to loosen the edges of the panna cotta.
- Flip it out onto a large area thats covered with foil, or cutting boards.
- Put a Baci on top of each cake.
- Pour the chocolate glaze over the cakes.
- Carefully transfer the cakes to a cake board for a neater presentation.
Oops! A piece came off when I moved it. Not to fear, the jiggling when you carry the cake distracted everyone from the flaw.