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1
Set out the cream cheese to soften.
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2
Preheat the oven to 350 degrees.
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3
Grease a 10 -12 cup bundt pan and dust with cocoa powder.
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4
In a small sauce pan, melt 8 ounces of the chocolate with the unsalted butter. Set aside to cool slightly.
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5
In a mixing bowl, combine cream cheese with one egg, 1/3 cup sugar, 1/2 teaspoon vanilla and the coconut. Set aside.
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6
In a large mixing bowl, combine the cooled chocolate mixture, 3 eggs, 1 1/2 teaspoon vanilla, and coffee.
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7
In another bowl, whisk together cake flour, 3 cups sugar, baking soda and salt.
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8
Combine dry ingredients into the wet ingredients until incorporated.
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9
Pour half of the chocolate cake mixture in to the prepared bundt pan. Top that with the coconut mixture, then top that with the remaining cake mixture.
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10
Bake on the center rack of the oven for 45 - 55 minutes, or until tester comes out clean (this time I had to bake it for 55 minutes).
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11
Cool on a wire baking rack for 10 minutes in the pan. Invert the cake onto the serving plate to continue cooling.
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12
While cake is cooling, bring the heavy cream to a simmer. Remove from heat and whisk in 10 ounces of the bitter sweet chocolate. Set aside to cool.
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13
Once the cake has cooled, drizzle or pour (depending on how much icing you want) the ganache onto the cake.
