Chocolate Cake with Raspberry Filling and Coconut Cream Frosting. The title is long, but the recipe is simple. It’s an easy scratch chocolate cake layered with some raspberry pie filling and frosted with a mixture of whipped cream, sour cream, sugar and coconut flakes.
If you’re in the mood for cake, this is a good one. The cake is similar to Hershey’s Black Magic recipe, but the whipped cream and sour cream coconut cream frosting is unique, and I’d definitely use it again on other cakes. You just whip a cup and half of cream with some light sour cream, throw in some sugar, and you’ve got a fabulous billowy white frosting. The added touch of coconut flakes (or chips, as the ones I bought were called) make it even more special. As for the filling, you can leave out the pie filling if you prefer and use extra coconut frosting. Or maybe try layering chocolate pudding between the layers? I keep meaning to try this, but in the end I usually just use raspberry pie filling.
Here’s a link to the original version from Woman’s Day.
Chocolate Cake with Raspberry Filling and Coconut Cream Frosting
- 1 3/4 cups cups all-purpose flour
- 3/4 cup unsweetened cocoa used Valrhona Dutch
- 1 1/2 cups granulated sugar
- 1/2 cup packed brown sugar
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1 cup whole milk
- 1/2 cup canola oil
- 2 large eggs
- 2 tsp pure vanilla extract
- 3/4 cup boiling water
- 1 cup more or less as desired raspberry pie filling
- 1 1/2 cups heavy cream
- 1/2 cup reduced-fat sour cream
- 1/4 cup confectioners’ sugar
- 2 cups unsweetened coconut flakes, chips or shredded
- Heat oven to 350°F. Grease two 8 inch x 2 inch round cake pans. Line bottoms with wax paper or parchment, then grease again and dust with flour.
- In a large bowl, mix together flour, cocoa, granulated and brown sugars, baking soda, baking powder and salt.
- In a large measuring cup or bowl, whisk together milk, oil, eggs and vanilla. Add the milk mixture to the flour mixture and mix until fully incorporated.
- Add the boiling water to the batter and mix well to combine (the batter will be thin). Divide the batter between the prepared pans and bake until a wooden pick inserted in the center comes out clean, 35 to 40 minutes. Let cool for 10 minutes in the pan before transferring to a wire rack to cool completely.
- If using pie filing, split the layers horizontally and fill split layers with pie filling.
- Beat the heavy cream, sour cream and confectioners’ sugar in a large bowl until stiff peaks form. Place one of the filled cakes on a platter and spread 1 cup frosting over the top. Top with the remaining cake and frost with the remaining icing. Gently pat the coconut all over the cake. Serve immediately or refrigerate, up to 1 day.