Chocolate Coconut Truffle Cake

Chocolate Coconut Truffle Cake is a decadent dessert that combines the rich flavors of chocolate and coconut in a moist and delicious cake. This dessert is perfect for any occasion and is sure to impress your guests.
To make this Chocolate Coconut Truffle Cake, you will need the following ingredients:

For the cake:

- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
- 2 large eggs
- 1/2 cup buttermilk
- 1/2 cup hot water
- 1 teaspoon vanilla extract

For the truffle filling:

- 1 cup heavy cream
- 8 ounces semisweet chocolate, chopped
- 1/2 cup sweetened shredded coconut

For the chocolate ganache:

- 1/2 cup heavy cream
- 4 ounces semisweet chocolate, chopped
To make the cake, preheat your oven to 350°F. Grease and flour a 9-inch round cake pan. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add the vegetable oil, eggs, buttermilk, hot water, and vanilla extract, and mix until well combined. Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let the cake cool completely.
To make the truffle filling, heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Remove from heat and add the chopped chocolate. Let sit for 1-2 minutes, then whisk until smooth. Stir in the shredded coconut. Let the mixture cool to room temperature.
To assemble the cake, use a serrated knife to level the top of the cake. Cut the cake in half horizontally. Spread the truffle filling over the bottom half of the cake, then place the top half of the cake back on. Chill the cake in the refrigerator for at least 30 minutes.
To make the chocolate ganache, heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Remove from heat and add the chopped chocolate. Let sit for 1-2 minutes, then whisk until smooth. Let the ganache cool to room temperature.
Pour the ganache over the top of the chilled cake, letting it drip down the sides. Chill the cake in the refrigerator for at least 30 minutes, or until the ganache is set.
This Chocolate Coconut Truffle Cake is a rich and indulgent dessert that is perfect for any chocolate lover. The moist chocolate cake is filled with a creamy coconut truffle filling and topped with a smooth chocolate ganache. The combination of chocolate and coconut is simply irresistible. This dessert is sure to be a hit at any party or gathering.
Type: Dessert Cake
Ingredients: Flour, Sugar, Cocoa Powder, Baking Powder, Baking Soda, Salt, Vegetable Oil, Eggs, Buttermilk, Hot Water, Vanilla Extract, Heavy Cream, Semisweet Chocolate, Sweetened Shredded Coconut.