Description
Chocolate & Coconut Truffle Cake is a decadent dessert featuring rich, moist chocolate layers filled and frosted with a creamy dark chocolate truffle and coconut filling. Finished with a snowy topping of shredded coconut, it’s an elegant, make-ahead-friendly cake perfect for celebrations or indulgent weekends.
Ingredients
- For the Cake:
- 2 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1½ teaspoons baking soda
- 1½ cups granulated sugar
- 1 cup buttermilk (or 1 cup whole milk mixed with 1 teaspoon lemon juice or vinegar)
- ¾ cup vegetable oil (sunflower or canola)
- 3 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- For the Truffle Cream Filling:
- 200 grams dark chocolate, chopped (about 7 ounces)
- 200 milliliters heavy cream (about ¾ cup plus 1 tablespoon)
- ½ cup finely grated or desiccated coconut
- 2 tablespoons unsalted butter
- For the Topping:
- Shredded coconut, for garnish
- Optional: Chocolate chips or chocolate ganache for decoration
Instructions
- Prepare the Cake Layers: Preheat oven to 350°F (175°C). Grease and line two 9-inch (22–24 cm) round cake pans with parchment paper. In a large bowl, whisk flour, cocoa powder, baking powder, baking soda, and sugar together. In another bowl, whisk buttermilk, oil, eggs, and vanilla. Pour wet ingredients into dry ingredients and mix until smooth. Divide batter evenly between pans and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Cool for 10 minutes, then transfer to wire racks to cool completely.
- Make the Truffle Cream Filling: Heat the heavy cream in a saucepan over medium heat until steaming (do not boil). Remove from heat, add chopped chocolate, and stir until melted and smooth. Stir in butter and grated coconut until combined. Let cool to room temperature or refrigerate briefly until thickened but spreadable.
- Assemble the Cake: Place one cake layer on a serving plate. Spread a thick layer of truffle cream on top. Place the second cake layer over it and spread the remaining truffle cream over the top and sides of the cake. Sprinkle shredded coconut over the top for garnish. Optionally, drizzle with ganache or add chocolate chips for decoration.
Notes
- For deeper flavor, brush cake layers with coffee syrup before adding filling.
- Use milk chocolate for a sweeter version or add toasted nuts for crunch.
- Chill the cake for at least 2 hours for best slicing and flavor development.
- Make ahead: Bake cake layers and truffle filling a day in advance and assemble before serving.
- Use finely grated coconut for the filling and shredded coconut for the topping.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: International
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 30g
- Sodium: 220mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 70mg
