Chocolate ambrosia

---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Chocolate Ambrosia
  Categories: Cheesecakes, Chocolate
       Yield: 1 servings
  
            Chocolate cake:
       2 c  Hot water
       4 oz Cocoa powder
      11 oz Mayonnaise
      14 oz Sugar
       1 tb Baking soda
       1 ts Salt
      14 oz Cake flour
            Coconut ganache:
       1 qt Heavy cream
     1/3 c  Coconut rum; (1/3 to 1/4)
       2 lb Semisweet chocolate chopped
            Mandarin orange sections
            Grated coconut
            Shaved chocolate
  
     For the Cake: Place hot water an cocoa powder in the bowl
   of a mixer with a paddle. Mix until blended. Add
   mayonnaise. Blend until creamy. Add sugar, baking soda, mix
   well. Add the flour in three batches, mix only until
   blended. Pour into a pan that has been sprayed with cooking
   spray, bake at 350 degrees for 3040 minutes.   Yield: 1
   9-inch layer cake    For the Ganache: Bring cream to a
   boil. Remove from the flame. Whisk in coconut rum, and
   chopped chocolate. Stir until all the chocolate has melted
   and set aside to cool.
      To Assemble: Once the cake has cooled, take a slicing
   knife and even out the top of the cake. From this one layer
   we will make four. Spread a thin layer of ganache on the
   bottom layer, top with a layer of mandarin oranges that
   have been drained from the juice and patted as dry as
   possible, a layer of freshly grated coconut and then
   another thin layer of ganache top. Repeat the process with
   the remaining 3 layers. Coat the top of the cake with a
   thin layer of ganache and garnish with mandarins and shaved
   chocolate.
      CHEF DU JOUR  CHEF CYNTHIA LONG
  
 -----