Chocolate Angel Food Cake with Chocolate Ganache

Four types of chocolate are called for in this decadent dessert: cocoa powder for the cake batter, bittersweet chocolate and milk chocolate for the frosting, and semisweet chocolate for the garnish. German chocolate cake is defined by its iconic coconut-pecan frosting; for this recipe, we've bucked tradition and tucked it inside of this Bundt cake instead. Here's the trick: Transfer the batter to the pan, then spoon on the gooey goodness - we used a small ice cream scoop for easy release and evenly distributed dollops. It settles into the middle while baking, so when you cut through that glossy ganache, a scrumptious surprise awaits. Want to know the secret to a light and fluffy cake? Cake flour, which has a lower protein count than all-purpose flour, is what gives this treat such a fine crumb. The rich chocolate flavor is accentuated with instant espresso powder.

Cake:
1 cup pecans
1½ sticks butter, room temperature
2 cups + 2 Tbsp. all-purpose flour, unbleached
1¼ cups unsweetened finely shredded coconut, such as; Bob's Red Mill
1 cup sweetened cream of coconut, such as Coco Lopez
¾ cup whole milk, room temperature
2 Tbsp. distilled white vinegar
3 Tbsp. Dutch-process cocoa powder
1 tsp. baking soda
1¼ tsp. sea salt
1¼ cups sugar
3 large eggs, room temperature
2 tsp. pure vanilla paste or extract
5 oz semi-sweet chocolate, melted and cooled slightly

Chocolate Ganache:
1 cup (5 oz) semi-sweet chocolate, chopped
⅔ cup heavy cream

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4).

For the Cake:
Spread pecans in a single layer on a rimmed baking sheet; toast until darkened slightly and fragrant, 10-12 minutes. Let cool slightly, then finely chop.

Brush a 10-15 cup Bundt pan with butter; dust with flour, tapping out excess. In a saucepan, stir together shredded coconut, cream of coconut and 2 Tbsp. flour. Bring to a boil, then reduce heat to medium and boil 30 seconds. Remove from heat, stir in pecans, and let cool completely. Meanwhile, stir together milk and vinegar; let stand until curdled, about 5 minutes.

In a bowl, whisk together remaining 2 cups flour, cocoa, baking soda and salt. In another bowl, beat butter with sugar on medium-high speed until pale and fluffy, 2-3 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Reduce speed to low and beat in flour mixture in three additions, alternating with milk mixture, and beginning and ending with flour, just until combined. Beat in chocolate.

Pour batter into prepared pan, and smooth top with a spatula. Spoon coconut mixture evenly on top of batter in a ring, leaving an approximately ½" border all around sides and center. (It will sink down into the batter as the cake bakes.)

Bake until a wooden skewer inserted in center of cake layer comes out clean, 45-50 minutes. Let cool in pan on a wire rack 20 minutes. Invert cake onto rack; let cool completely.

For the Glaze:
Place chocolate in a heatproof bowl. In a small saucepan, bring cream to a simmer. Pour over chocolate; let stand 5 minutes. Gently stir until smooth (don't whisk or vigorously stir, which can create air bubbles in finished glaze).

Let stand until thickened slightly but still warm and thin enough to pour, about 5 minutes. Pour evenly over top of cake; let stand until set, about 30 minutes. Transfer to a cake stand or plate; slice and serve, or loosely tent with foil and store at room temperature up to 2 days.

Makes 10-12 servings.