Chocolate Coconut Cream Torte Recipe

May 05, 2023 Post a Comment

Squeaky Clean Chocolate Coconut Torte from cleaneatinggoddess.ca

Description

Delicious, indulgent, and perfect for any special occasion, this Chocolate Coconut Cream Torte is sure to be a crowd-pleaser. The sinfully rich chocolate cake is layered with creamy coconut-infused frosting, and topped with a delectable chocolate ganache. If you’re looking for a show-stopping dessert, this is it!

The chocolate cake is incredibly moist and flavorful, but it’s the creamy coconut-infused frosting that really takes this torte over the top. The coconut flavor is subtle, but adds a wonderful depth of flavor to the cake. The chocolate ganache adds a rich, decadent topping that makes this dessert a real winner!

Ingredients

For the cake:

2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated sugar
1/2 cup cocoa powder
3/4 cup vegetable oil
1 teaspoon vanilla extract
1 cup buttermilk
2 large eggs

For the frosting:

2 cups unsalted butter, softened
4 cups confectioners' sugar
1 teaspoon vanilla extract
1/2 cup coconut cream
1/2 teaspoon coconut extract

For the ganache:

1 cup semisweet chocolate chips
1/2 cup heavy cream

Instructions

To make the cake, preheat oven to 350 degrees F. Grease and flour two 9-inch round cake pans. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

In a large bowl, combine the sugar, cocoa powder, and vegetable oil. Beat with an electric mixer until combined. Add the vanilla extract, buttermilk, and eggs, and beat until smooth. Slowly add the dry ingredients and beat until just combined. Divide the batter equally between the two pans and spread evenly. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool completely before frosting.

To make the frosting, combine the butter and confectioners' sugar in a large bowl. Beat with an electric mixer until light and fluffy. Add the vanilla extract, coconut cream, and coconut extract and beat until smooth. Spread the frosting between the two cooled cakes. Place one cake on top of the other and use remaining frosting to cover the top and sides of the cake.

To make the ganache, combine the chocolate chips and heavy cream in a small saucepan set over low heat. Stir constantly until the chocolate is melted and the ganache is smooth. Spread the ganache over the top of the frosted cake. Allow the ganache to cool before serving.