Chocolate Cake Filled with Coconut Cream

Instructions

Step 1: Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

Step 2: In a large bowl, sift together flour, cocoa powder, sugar, baking powder, baking soda, and salt.

Step 3: Add eggs, buttermilk, oil, and vanilla. Beat until smooth, then slowly mix in the hot water. Batter will be thin.

Step 4: Divide the batter between the prepared pans and bake for 30–35 minutes, or until a toothpick comes out clean. Let cool completely.

Step 5: For the filling, beat the heavy cream with powdered sugar and coconut extract until soft peaks form. Fold in mascarpone cheese and shredded coconut until smooth and fluffy.

Step 6: Once cakes are cool, spread the coconut cream filling evenly between the layers.

Step 7: Frost the top with remaining filling (if desired) and sprinkle with shredded coconut.

Storage Information

Store the cake in an airtight container in the refrigerator for up to 4 days. Allow it to sit at room temperature for 10–15 minutes before serving for the best texture. This cake can be frozen (without the coconut garnish) for up to 2 months. Thaw overnight in the fridge before serving.