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1
To make the cakes, position racks in the upper middle and lower middle of the oven, and preheat the oven to 350F (325F if using a convection oven).
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2
Lightly grease (preferably with Pam) 2 canoe baking pans.
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3
Similar to muffin tins, these pans have 8 oblong cups with rounded bottoms.
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4
You can buy them in gourmet equipment or bakeware shops, or online.
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5
Sift the flour, cocoa powder, and salt together.
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Using an electric mixer fitted with the whisk attachment, beat the sugar and oil on medium speed until blended.
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7
Add the eggs, vanilla, and food coloring and beat on medium speed for 1 minute, until blended.
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8
Add a third of the flour mixture, and beat on low speed until just blended.
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9
Add half of the buttermilk and mix on low speed until just blended.
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10
Repeat with the remaining flour mixture and buttermilk, ending with the last third of the flour mixture, mixing until the dough just comes together.
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11
Stir the vinegar and baking soda together in a small bowl.
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Add to the batter and stir using a rubber spatula until just blended.
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13
Divide the batter evenly between the prepared baking pans.
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14
Bake for 17 to 19 minutes (14 to 17 minutes if using a convection oven), switching the baking pans positions halfway through baking, until the tops feel slightly firm and a toothpick inserted in the center of one cake comes out clean.
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15
Transfer the baking pans to wire racks and let cool completely.
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16
To make the filling, using an electric mixer fitted with the paddle attachment, beat the cream cheese, goat cheese, and butter on medium speed for about 2 minutes, until soft and smooth.
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Add the confectioners sugar, vanilla, and salt, and beat on medium-high speed for 2 minutes, until smooth, light, and fluffy.
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18
Scrape three-quarters of the filling into a piping bag fitted with a 1/4-inch plain tip, leaving the remaining quarter of the icing in the bowl for use in the next step.
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19
Because the round top of these cakes actually becomes the bottom, youll want to trim off this rounded part using a serrated knife.
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20
To fill, hold a cake in one hand, flat side up, and push the tip of the pastry bag into the flat side of the cake about 1 inch from the end.
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Squeeze about 1 tablespoon of filling into the cake.
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22
Repeat 2 more times, evenly spacing the filling across the cake.
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23
Using a small spatula, cover the bottom with a thin layer of the remaining icing.
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24
Dip the bottom into the pecans or coconut, and arrange, rounded side up, on a serving plate.
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25
Repeat with the remaining cakes.
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26
Serve immediately or store in an airtight container in the refrigerator for up to 3 days.
