Chocolate & Coconut Truffle Cake
Ingredients:
For the Chocolate Cake Layers:
2 cups all-purpose flour
1 cup cocoa powder
2 tsp baking powder
1½ tsp baking soda
1½ cups sugar
1 cup buttermilk
¾ cup vegetable oil
3 large eggs
1 cup hot water or coffee
1 tsp vanilla extract
For the White Cream Filling:
2 cups cream cheese (softened)
1 cup sweetened condensed milk
1 cup heavy cream (whipped)
1 tsp vanilla extract
For the Chocolate Ganache:
200 g dark chocolate (chopped)
200 ml heavy cream
1 tbsp butter
For Decoration:
Chocolate truffles (dark and white)
Coconut truffles (Raffaello-style)
Toasted coconut flakes
Instructions:
1. Make the Cake Layers:
Preheat oven to 350°F (180°C).
Grease and line two 8-inch (20 cm) round pans.
In a bowl, mix flour, cocoa, baking powder, baking soda, and sugar.
Add eggs, buttermilk, oil, and vanilla. Mix until smooth.
Slowly add hot water or coffee and mix again.
Pour into pans and bake for 30–35 minutes.
Let cool completely.
2. Prepare the Cream Filling:
Beat cream cheese until smooth.
Add condensed milk and vanilla.
Fold in whipped cream until fluffy and creamy.
3. Make the Ganache:
Heat heavy cream until hot (not boiling).
Pour over chopped chocolate and let sit 2 minutes.
Stir until smooth, then add butter for shine.
Cool slightly before using.
4. Assemble the Cake:
Place one cake layer on a plate.
Spread a thick layer of white cream filling.
Add the second cake layer and cover with more cream.
Pour chocolate ganache over the top, letting it drip down the sides.
5. Decorate:
Arrange chocolate and coconut truffles on top.
Sprinkle toasted coconut flakes for a finishing touch.
Enjoy!
A rich, creamy, and elegant cake — perfect for special occasions or celebrations.
