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Heavenly Velvet Cheesecake

Heavenly Velvet Cheesecake

Heavenly Velvet Cheesecake: A triple-layer chocolate cake with creamy coconut filling and glossy ganache. An impressive yet easy dessert for any celebration.
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Prep Time 30 minutes
Cook Time 30 minutes
Cooling Time 1 hour
Total Time 2 hours
Servings: 8 people
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 large eggs at room temperature
  • 1/2 cup whole milk
  • 1/2 cup vegetable oil or canola oil
  • 1 teaspoon pure vanilla extract
  • 1/2 cup boiling water
  • 2 cups shredded sweetened coconut
  • 1/2 cup sweetened condensed milk
  • 1/4 cup powdered sugar
  • 1 cup heavy whipping cream
  • 1 cup semi-sweet chocolate chips (or chopped chocolate bars)

Equipment

  • Mixing bowls
  • Whisk
  • Spatula
  • Three 8-inch round cake pans
  • Wire cooling rack

Method
 

  1. Preheat the oven to 350°F (175°C) and prepare three 8-inch round cake pans.
  2. In a large mixing bowl, whisk together the dry ingredients: flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  3. Add the wet ingredients: eggs, milk, oil, and vanilla. Beat together until well mixed.
  4. Slowly pour in the boiling water and stir until the batter is smooth and thin.
  5. Divide the batter evenly among the prepared pans and bake for 25 to 30 minutes. Let cool for 10 minutes in the pans then invert onto a wire rack and cool completely.
  6. In a medium bowl, combine shredded coconut, sweetened condensed milk, and powdered sugar. Stir until well mixed and set aside.
  7. On a serving plate, place one cake layer and spread half of the coconut filling on top. Add another layer and repeat.
  8. Place the final layer on top and set aside.
  9. To make the ganache, heat the heavy cream until just simmering and pour over the chocolate chips. Let sit for 3-4 minutes, then stir until smooth.
  10. Pour the ganache over the top of the assembled cake, letting it drip down the sides.
  11. Chill the cake in the refrigerator for at least 30 minutes before slicing and serving.

Nutrition

Calories: 300kcalCarbohydrates: 40gProtein: 4gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 50mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 25gVitamin A: 300IUCalcium: 50mgIron: 2mg

Notes

This cake stays delicious for several days in the fridge. Cover loosely with plastic wrap.
For longer storage, freeze individual slices or the whole cake wrapped tightly for up to 2 months.
For a deeper chocolate flavor, add 1 teaspoon of instant espresso powder to the dry ingredients.
Ensure all ingredients are at room temperature for best results.
Consider toasting coconut for garnish to add extra flavor and texture. Enjoy making this show-stopping cake!
Tried this recipe?Let us know how it was!