Maintaining my integrity, I am sharing what is not even pretty.  I have been wanting to do this cake for sometime.  It is the RHC Southern Manhattan Cake with Silk Meringue Buttercream Filling and a Chocolate Ganache.  After completing the cake, I wish I had not piped the buttercream atop.  First it was hard because there is coconot in the butercream….but all that aside, THE CAKE IS DELICIOUS.  That was the feedback of all who had some..and it was going fast with other cakes available.  This ganache I have been making for years is the formula from Food and Wine.  Unsweetened chocolate, heavy cream with sugar and butter.  Now that I have also been making the ganache in TCB or RHC, I find this ganache too sweet.  I thought I might forget or not have opp to get a photo of slice and I did not. 

Here is the almost crumb coated cake and the complete 7 inch cake.

It came out very nice. I’ve over-looked this cake. I have to give it a second look. Thanks

I love the combination of coconut and chocolate. And anything baked in a 7” pan looks cute!

I like the contrast in colors!  Whenever I pipe in contrasting colors, which doesn’t actually happen often, I always decide that if it doesn’t work, I’ll swirl it in. And if I don’t like the swirl, I’ll blend it in completely, so you can always do that, too, if it doesn’t work as planned.  In any case, YUM!

It looks inviting and with the buttercream and chocolate—DELICIOUS!  I too have overlooked this cake—I think that happens when there are pics for so many of the other cakes!  Great job!

Cute size and I like the texture of the sides.  Very appealing cake, and I couldn’t agree more that coconut and chocolate is delish!