This Chocolate Snowball Cake is a festive dessert for any winter gathering, but more importantly, it’s crazy delicious. Dark chocolate and fluffy coconut sour cream frosting? Yes, please.
It’s just not the holidays until I’ve dragged home at least one awkward, bizarre gift–the results of a successful White Elephant Gift Exchange. Over the years, I’ve participated in more White Elephant Exchanges than I can count. Each one has it’s own rules and traditions–stealing, passing to your left, three swaps and you’re out–but one thing has remained constant: the gift is always something odd, funny, or offbeat. A Justin Bieber toothbrush. A Jane Fonda workout VHS. A hideous stuffed duck.
Weeeeelll, except for that one time. A few years ago, we had just bought our house and were about to attend the Christmas party for our new Neighborhood Association. We hardly knew these people, but when they said there was going to be a White Elephant Exchange, we were all in. We searched for the perfect gift. We wanted something silly and a little outrageous, but maybe not entirely useless. Somewhere in the back of a Walgreens, we found it–a leopard print Snuggie. It was perfect. We wrapped that baby up and headed to the party with confidence.
Things went swimmingly at first. We enjoyed a slew of appetizers and friendly conversation with our new neighbors. Then we all gathered for the exchange. As present after present was opened, I felt my confidence slipping away. These weren’t White Elephant Gifts. These were actual nice gifts! There were bottles of wine and boxes of chocolate, fancy soap sets, and gorgeous Christmas ornaments. The Mr. and I started to sweat. We almost bailed, leaving the Snuggie to fend for itself.
When someone finally picked up our gift, I held my breath. What would they think? Will we forever be the leopard-print Snuggie neighbors? Luckily, the person that opened it had a sense of humor, we all got a good laugh, and today we’re friends.
There’s a moral to this story of embarrassment and potential neighbor shunning, and it is this: it’s important to be clear about your expectations, in life as well as in white elephant gift exchanges. That’s why I’m going to be very clear about the contents of this Snowball Bundt Cake.
Contrary to what the name might suggest, this Snowball cake is not, in fact, made of snow. Instead, it’s made of rich cocoa and coffee. In fact, what lies under that pillowy frosting is the best chocolate bundt cake of all time. But instead of the usual chocolate sour cream glaze, I smothered it in a fluffy sour cream and coconut frosting. The result is sort of like a Mounds bar in cake form, which is to say, it’s like a little slice of heaven.
This cake was a huge hit at my friend’s birthday party. In fact, I’m thinking next time I’m invited to a White Elephant Gift Exchange, I may just skip the gift and bring this cake instead. After all, everyone loves the person who brings cake, but the Snuggie lady? Not so much.
Coconut Sour Cream Chocolate Snowball Bundt Cake
For the cake
- 1 1/4 cups plus 1 Tablespoon brewed coffee
- 3/4 cup unsweetened cocoa powder
- 2 1/4 cups sugar
- 1 1/4 teaspoons Kosher salt (reduce to 1 teaspoon if using table salt)
- 2 1/2 teaspoons baking soda
- 2 large eggs
- 1 egg yolk
- 1 1/4 cups plus 1 Tablespoon buttermilk
- 1 cup plus 2 Tablespoons canola oil
- 2 teaspoon vanilla extract
- 2 1/2 cups plus 2 Tablespoons all purpose flour, sifted
For the frosting
- 16 ounces sour cream
- 1 cup granulated sugar
- 3 cups sweetened shredded coconut
- 8 ounces Cool Whip, thawed
- Additional 1/2 cup shredded coconut, for garnish
- Preheat the oven to 350 degrees. Grease and flour a 10 in round bundt pan. Set aside.
For the cake:
- Place cocoa powder and coffee in a small saucepan and bring to a boil, whisking constantly. Remove from heat and allow to cool.
- In the bowl of a mixer, combine sugar, salt, baking soda, eggs, and yolk. Beat on low speed f or about 1 minute. Add buttermilk, oil, and vanilla and beat for another minute or so.
- Add flour to sugar mixture and beat on medium speed for 2 minutes. Add the cooled cocoa/coffee mixture and beat on low speed for another minute.
- Pour into the greased pan and bake for about 1 hour, or until a toothpick inserted in center comes out clean. Let the cake cool completely before inverting onto serving tray.
For the frosting:
- Combine the sour cream and sugar in the bowl of an electric mixer. Beat on medium high speed until sugar is dissolved completely. Stir in the coconut. Gently fold in the Cool Whip. Refrigerate until ready to frost.
- Heat a non stick skillet over medium heat. Add the last half cup of coconut to the pan and cook, stirring occasionally until golden brown on all sides. Remove from heat.
- Once the bundt cake is cooled, place large mounds of the frosting on the top of the cake and use a spatula to spread it down and around the sides. You will most likely have frosting left over. Sprinkle the toasted coconut along the top of the cake. This cake can be refrigerated overnight or until ready to serve, but it's best if it's taken out of the refrigerator for at least 30 minutes before serving.
Recipe by NeighborFood