Double Cacao Cake Recipe
coconut cacao frosting, mint, organic berry medley
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Ingredients
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Cake
Coconut Cacao Frosting
Garnish & Fruit
Method
Cake
- 1
Prepare and preheat
Preheat the oven to 350°F (175°C). Grease and line two 8-inch (20 cm) round cake pans with parchment paper; grease the parchment and dust lightly with flour or cocoa powder.
- 2
Combine dry ingredients
In a large bowl, whisk together the all-purpose flour, cocoa powder, granulated sugar, baking powder, baking soda, and fine sea salt until evenly combined and free of lumps.
- 3
Mix wet ingredients
In a separate bowl or large measuring cup, whisk the eggs, buttermilk, whole milk, neutral oil, and vanilla extract until homogeneous.
- 4
Incorporate chocolate and coffee
Place the finely chopped semisweet/dark chocolate in a heatproof bowl. Pour the hot espresso/coffee over the chocolate and let sit 1 minute, then whisk until smooth and glossy. Let cool slightly (2–3 minutes) so it is warm but not hot.
- 5
Combine batter
Make a well in the dry ingredients and pour in the wet mixture and the warm chocolate-coffee mixture. Stir gently with a spatula until just combined and no large streaks of flour remain. Do not overmix; the batter will be fairly loose. If desired, scrape down the bowl and give one or two final folds.
- 6
Bake
Divide the batter evenly between the prepared pans (use a scale or measure by eye). Smooth the tops. Bake in the preheated oven for 25–32 minutes, rotating pans halfway through, until a toothpick inserted in the center comes out with a few moist crumbs but not wet batter.
- 7
Cool
Cool the cakes in the pans on a wire rack for 10–15 minutes. Run a knife around the edges, invert onto the rack, remove parchment, then cool completely (at least 1 hour) before frosting to prevent melting the frosting.
Coconut Cacao Frosting
- 8
Prepare ingredients
Ensure the unsalted butter and cream cheese are softened to room temperature for smooth results. Sift the cocoa powder and powdered sugar to avoid lumps.
- 9
Cream butter and cream cheese
In a large bowl with a stand mixer or hand mixer, beat the softened butter and cream cheese on medium speed until smooth and creamy, about 2–3 minutes.
- 10
- 11
Add coconut and finish
Add the unsweetened shredded coconut, coconut cream, vanilla extract, and fine sea salt. Beat on medium speed until the frosting is light and fluffy, about 1–2 minutes. If the frosting is too stiff, add an additional teaspoon or two of coconut cream or milk to reach spreadable consistency. If too loose, add a tablespoon of powdered sugar. Taste and adjust salt or vanilla as desired.
- 12
Chill if needed
If the frosting becomes too soft while assembling, chill it for 15–20 minutes to firm up, then re-whip briefly before using.
Assembly & Garnish
- 13
Level and layer
If needed, level the tops of the cooled cakes with a serrated knife. Place the first cake layer on a serving plate or cake stand. Spread about one-third of the coconut cacao frosting evenly over the top (approx. 1 cup).
- 14
Top and crumb coat
Place the second cake layer on top and apply a thin crumb coat of frosting (about 1/2 cup) to seal crumbs. Chill the cake for 15–20 minutes to set the crumb coat.
- 15
Final frost
Apply the remaining frosting evenly over the top and sides, smoothing with an offset spatula. Use remaining toasted coconut for the sides or top if desired.
- 16
Prepare berries and mint
Wash and gently dry the organic berry medley. Hull and slice large strawberries if included. Pluck whole fresh mint leaves and pat dry. If using toasted coconut, toast the extra shredded coconut in a dry skillet over medium heat, stirring constantly, until golden (2–4 minutes); cool completely.
- 17
Garnish
Arranged the berries atop the cake (or in a ring around the edge) and tuck mint leaves among the berries. Sprinkle the toasted shredded coconut over the top and dust lightly with powdered sugar if desired. Refrigerate the assembled cake for 20–30 minutes to set, then bring to room temperature 20–30 minutes before serving for the best texture.
- 18
Storage
Store any leftover cake covered in the refrigerator for up to 4 days. Because of the coconut cream and cream cheese in the frosting, keep refrigerated. Bring slices to room temperature before serving for optimal flavor.