Decadent Chocolate Cake with Coconut Topping

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 to the dry ingredients. Beat until smooth. Gradually add the hot water or coffee and mix until fully incorporated. The batter will be thin.

Step 4: Divide the batter evenly between the prepared pans. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean. Let cakes cool in pans for 10 minutes, then turn out onto wire racks to cool completely.

Step 5: To make the filling, combine coconut, cream, sugar, and cornstarch in a saucepan over medium heat. Cook until thickened, stirring constantly. Stir in vanilla and cool completely before using.

Step 6: For the ganache, heat heavy cream in a saucepan until it begins to simmer. Pour over the chopped chocolate in a bowl. Let sit for 2–3 minutes, then stir until smooth and glossy.

Step 7: Assemble the cake by spreading the coconut filling between the two cake layers. Pour ganache over the top and spread evenly, letting it drip slightly down the sides.

Step 8: Garnish with toasted coconut if desired. Refrigerate the cake for 30 minutes to set the ganache before serving.

Storage Information

Store leftover cake in an airtight container in the refrigerator for up to 4 days. Let it sit at room temperature for 15–20 minutes before serving for the best texture. You can also freeze individual slices, tightly wrapped, for up to 2 months.