This Chocolate Raffaello cake was inspired by Raffaello chocolates! Chocolate cake layers are sandwiched between a sweet coconut filling and topped a whipped white chocolate frosting!
The white chocolate frosting is very unique here and is actually pretty easy to make. Its done by melting white chocolate in heavy cream, chilling and then whipping it to a deliciously sweet and amazing frosting! Use a nice quality white chocolate bar (my particular brand was Choceur) to avoid fails. Nestle chocolate chips may dry out quicker than others. So aim for a good quality white chocolate candy bar instead of chips, to be on the safer side. If you like both chocolate and coconut Raffaello candies then this cake is for you! A little something in between for both cravings. I sure do hope you try this chocolate coconut combination!
Ingredients for the Chocolate Raffaello Cake:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 1/3 cups sugar
- 1 tsp salt
- 2 eggs
- 1 1/2 tsp baking soda
- 1 tbsp vinegar
- 6 tbsp unsalted butter, melted
- 1/4 cup olive oil
- 2 tsp vanilla extract
- 1 1/4 cup milk
How to make the cake layers for Chocolate Raffaello Cake:
- Preheat the oven to 350 degrees F. Grease (using non-stick cooking spray) two round 9″ cake pans and lightly flour; set aside.
2. Whisk the dry ingredients, except for the baking soda in a large bowl.
3. Dissolve the baking soda in 1 tbsp of vinegar. Then add all the wet ingredients to the dry ingredients and whisk until combined.
4. Evenly spread the cake batter into the cake pans and bake for 20-25 minutes or until done.
5. Cool cake in pans for about 20 min. Then invert onto a cooling rack and cool completely before soaking or frosting.
6. Slice the cake layers in half crosswise and set aside until needed.
Ingredients for the Frosting & Filling:
- 9 oz White chocolate
- 2 cups heavy whipping cream
- 1 tsp vanilla extract
- 1/2 cup chopped walnuts
- 1 (14oz) can condensed milk
- 2 cups Sweetened Coconut flakes, plus more for garnish
- 4 oz cool whip, thawed and whipped for garnish
- 1/2 cup milk
- 1/4 cup sugar
How to prepare & assemble Cake Layers:
- On top of a double boiler heat heavy cream until steaming hot. Add the white chocolate pieces and whisk until chocolate is completely melted and incorporated into the cream (this doesn’t take long.) Remove mixture from the heat and completely chill the cream mixture in the refrigerator, whisking occasionally to prevent any film from forming on the top (about 4-5 hours or overnight.)
TIP: To speed up the chilling process do this step before making the cake layers, as the chilling is crucial for the cream to whip into a frosting.
2. When the Chocolate/Cream mixture has completely chilled (is very cold) place into the bowl of a stand mixture and whip on high speed until mixture starts coming together; then reduce speed to medium and whip until creamy. DO NOT OVER BEAT, just until soft peaks form otherwise cream may curdle. (Whipping should take no more than 2-3 minutes.) Even if the frosting does curdle, no worries the coconut flakes will cover any imperfections.
3. In a medium sized bowl combine 2 cups of coconut flakes, walnuts, and condensed milk; set aside.
4. For the Syrup: Whisk together the milk and sugar until sugar has dissolved.
5. Place one cake layer onto a cake plate and drizzle with 3-5 tsbp of the milk mixture.
Note: This is a very moist chocolate cake recipe so be sure to soak each layer lightly to prevent any breakage.
6. Spread 1/2 of the coconut mixture over the cake and top with another cake layer. Soak second layer and spread about 1/2 a cup of the white chocolate cream. Top with 3rd cake layer; soak and spread the remaining half of the coconut mixture. End with the last cake layer and soak.
7. Garnish sides of the frosted cake with coconut flakes. Then pipe out swirls on the top of the cake border, using cool whip and garnish the top with more coconut flakes.
8. Refrigerate at least 6 hours before serving.
Chocolate Raffaello Cake
Ingredients
Chocolate Raffaello Cake:
- 1 1/2 cups all-purpose flour
- 1 1/3 cups sugar
- 1 tsp salt
- 1 1/2 tsp baking soda
- 1 tbsp vinegar
- 2 eggs
- 6 tbsp unsalted butter melted
- 1/4 cup olive oil
- 2 tsp vanilla extract
- 1 1/4 cup milk
Frosting:
- 2 cups heavy whipping cream
- 9 oz white chocolate
- 1 tsp vanilla
Filling:
- 1 14 oz condensed milk
- 2 cups coconut flakes plus more for garnish
- 1/2 cup chopped walnuts
- SYRUP:
- 1/2 cup milk
- 1/4 cup sugar
Garnish:
- 4 oz Cool whip thawed and whipped
Instructions
- TO MAKE CHOCOLATE CAKE: Preheat the oven to 350 degrees F. Grease (using non-stick cooking spray) two round 9" cake pans and lightly flour; set aside.
- Whisk the dry ingredients, except for the baking soda in a large bowl.
- Dissolve the baking soda in 1 tbsp of vinegar. Then add all the wet ingredients to the dry ingredients and whisk until combined.
- Evenly spread the cake batter into the cake pans and bake for 20-25 minutes or until done.
- Cool cake in pans for about 20 min then invert onto a cooling rack and cool completely before frosting and soaking.
- TO MAKE WHITE CHOCOLATE FROSTING: On top of a double boiler heat heavy cream until steaming hot. Add the white chocolate pieces and whisk until chocolate is completely melted and incorporated into the cream (this doesn't take long.) Remove mixture from the heat and completely chill the cream mixture in the refrigerator, whisking occasionally to prevent any film from forming on the top (about 4-5 hours or overnight.)
- When the Chocolate/Cream mixture has completely chilled (is very cold) place into the bowl of a stand mixture and whip on high speed until mixture starts coming together; then reduce speed to medium and whip until creamy. DO NOT OVER BEAT, just until soft peaks form otherwise cream may curdle.
- TO MAKE FILLING: In a medium sized bowl combine 2 cups of coconut flakes, walnuts, and condensed milk; set aside.
- TO MAKE SYRUP: For the Syrup: Whisk together the milk and sugar until sugar has dissolved.
- TO ASSEMBLE CAKE: Place one cake layer onto a cake plate and drizzle with 3-5 tsbp of the milk mixture. Spread 1/2 of the coconut mixture over the cake and top with another cake layer. Soak second layer and spread about 1/2 a cup of the white chocolate cream. Top with 3rd cake layer; soak and spread the remaining half of the coconut mixture. End with the last cake layer and soak.
- Garnish sides of the frosted cake with coconut flakes. Then pipe out swirls on the top of the cake border, using cool whip and garnish the top with more coconut flakes.
- Refrigerate at least 6 hours before serving.
