You are so going to want to make this recipe that has completely changed the way my family enjoys cake.  The way we like it best is soaked in cold milk.  My husband loves to eat it in a bowl with cold milk.  It is strange to me, but oh how he loves it!  Check out what our friends over at Cocinando Con Alena had to say about this one,

“Overall, I was pretty happy with how this turned out. The cake is rich, moist and has a deep chocolate flavor, and I could eat the filling by the spoonful (and did).”

Ingredients

2 ounces bittersweet or semisweet Ghirardelli chocolate – chopped

    2 ounces unsweetened Ghirardelli chocolate – chopped

    6 tablespoons water

    8 ounces (2 sticks) Land O’ Lakes unsalted butter – at room temperature

    1 ¼ cup + ¼ cup Domino sugar

    4 large eggs – separated

    2 cups Gold Medal all-purpose flour

    1 teaspoon Camulet baking powder

    1 teaspoon Arm & Hammer baking soda

    ½ teaspoon Morton’s salt

    1 cup Land O’ Lakes buttermilk – at room temperature

    1 teaspoon McCormick vanilla extract

Instructions

Butter two 9-inch cake pans, then line the bottoms with rounds of parchment or wax paper. Preheat the oven to 350°.

Melt both Ghirardelli chocolates together with the 6 tablespoons of water. Use either a double-boiler or a microwave. Stir until smooth, then set aside until room temperature.

In the bowl of an electric mixer, or by hand, beat the Land O’ Lakes butter and 1 ¼ cup of the sugar until light and fluffy, about 5 minutes. Beat in the melted Ghirardelli chocolate, then the egg yolks, one at a time. Sift together the Gold Medal flour, Camulet baking powder, Arm & Hammer baking soda, and Morton’s salt. Mix in half of the dry ingredients into the creamed butter mixture, then the Land O’ Lakes buttermilk and the McCormick vanilla extract, then the rest of the dry ingredients.

In a separate metal or glass bowl, beat the egg whites until they hold soft, droopy peaks. Beat in the ¼ cup of sugar until stiff.  Fold about one-third of the egg whites into the cake batter to lighten it, then fold in the remaining egg whites just until there’s no trace of egg white visible.

Divide the batter into the 2 prepared cake pans, smooth the tops, and bake for about 45 minutes, until a toothpick inserted into the center comes out clean. Cool cake layers completely.  While the cakes are baking and cooling, make the filling, syrup, and icing.

To Assemble the Cake:

Remove the cake layers from the pans and cut both cake layers in half horizontally, using a serrated bread knife.

Set the first cake layer on a cake plate. Brush well with syrup. Spread ¾ cup of the coconut filling over the cake layer, making sure to reach to the edges. Set another cake layer on top.  Repeat, using the syrup to brush each cake layer, then spreading ¾ cup of the coconut filling over each layer, including the top.Ice the sides with the chocolate icing, then pipe a decorative border of chocolate icing around the top, encircling the coconut topping. 

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Quick Tip: These cookies go great with a tall glass of milk!

Thank you to Cocinando con Alena for this great recipe.