Prepare to embark on a culinary journey that will transform your dessert experience forever! This isn't just another chocolate cake - it's a decadent masterpiece that combines rich, moist chocolate layers with a luxurious coconut almond cream cheese frosting that will make your taste buds dance with pure delight. Whether you're celebrating a special occasion or simply craving an extraordinary treat, this recipe promises to elevate your baking skills and impress even the most discerning dessert connoisseurs.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 1 3/4 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 8 oz cream cheese, softened
- 1/2 cup unsweetened shredded coconut
- 1/2 cup almond flour
- 1/2 cup powdered sugar
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper for easy removal.
- In a large mixing bowl, sift together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt. Whisk the dry ingredients until well combined.
- In a separate bowl, beat the two large eggs. Add the whole milk, vegetable oil, and vanilla extract to the eggs, and whisk until the mixture is smooth.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix.
- Slowly pour in the boiling water, mixing until the batter is smooth and well combined. The batter will be quite thin, which is normal.
- Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Once baked, remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then, carefully remove the cakes from the pans and transfer them to a wire rack to cool completely.
- While the cakes are cooling, prepare the Coconut Almond Cream Cheese Frosting. In a medium mixing bowl, beat the softened cream cheese until smooth and creamy.
- Add the unsweetened shredded coconut, almond flour, and powdered sugar to the cream cheese. Mix until fully combined and smooth. If the frosting is too thick, you can add a splash of milk to reach your desired consistency.
- Once the cakes are completely cool, place one layer on a serving plate or cake stand. Spread a generous amount of the Coconut Almond Cream Cheese Frosting on top of the first layer.
- Carefully place the second cake layer on top of the frosted layer. Use the remaining frosting to frost the top and sides of the entire cake.
- For an added touch, sprinkle some additional shredded coconut or almond flour on top of the frosted cake for decoration, if desired.
- Slice the cake into 12 servings and enjoy your delicious Chocolate Cake with Coconut Almond Cream Cheese Frosting!
Tips
- Always use room temperature ingredients to ensure smooth mixing and consistent texture.
- Don't overmix the batter - mix just until ingredients are combined to keep the cake tender.
- Use high-quality cocoa powder for a more intense chocolate flavor.
- Check cake doneness by inserting a toothpick - it should come out clean with just a few moist crumbs.
- Allow cakes to cool completely before frosting to prevent the cream cheese frosting from melting.
- For extra moisture, you can brush the cake layers with simple syrup before frosting.
- Chill the cake for 30 minutes after frosting to help the frosting set and make slicing easier.
- Store leftover cake in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 52g
Protein: 7g
Fat: 18g
Saturated Fat: 6g
Cholesterol: 45mg
