Indulge in the ultimate dessert fantasy with a Chocolate Cake layered with Coconut Cream and topped with Marshmallow Buttercream Frosting. This recipe offers a sublime combination of rich chocolate, creamy coconut, and sweet, fluffy marshmallow, creating a luxurious and irresistible treat. Perfect for special occasions, celebrations, or when you want to impress with your baking skills, this chocolate cake is a showstopper in both flavor and presentation.
A Symphony of Flavors and Textures
This dessert brings together three beloved elements in the world of sweets. The chocolate cake serves as a moist and rich base, the coconut cream adds a tropical twist with its creamy texture and subtle sweetness, and the marshmallow buttercream frosting provides a light and airy finish. Each component complements the others, resulting in a harmonious blend of flavors and textures.
Ingredients:
For the Chocolate Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup milk
- 1/2 cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup boiling water
For the Coconut Cream:
- 1 can (14 ounces) coconut cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
For the Marshmallow Buttercream Frosting:
- 1 cup unsalted butter, softened
- 1 jar (7 ounces) marshmallow creme
- 4 cups powdered sugar
- 2 teaspoons vanilla extract
- 2-3 tablespoons milk or cream
Instructions:
Baking the Cake:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Mix Dry Ingredients: In a large bowl, combine flour, sugar, cocoa, baking powder, baking soda, and salt.
- Add Wet Ingredients: Add milk, oil, eggs, and vanilla to the flour mixture and mix until well combined. Stir in boiling water (batter will be thin).
- Bake: Pour batter into prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Cool in pans for 10 minutes, then remove to wire racks to cool completely.
Making the Coconut Cream:
- Whip Coconut Cream: In a bowl, whip the coconut cream, powdered sugar, and vanilla extract until smooth and creamy. Chill in the refrigerator.
Preparing the Marshmallow Buttercream Frosting:
- Cream Butter and Marshmallow: In a large bowl, beat the butter and marshmallow creme until smooth. Gradually add powdered sugar and beat until fluffy. Mix in vanilla extract and enough milk or cream to achieve a spreadable consistency.
Assembling the Cake:
- Layer Cake and Coconut Cream: Place one cake layer on a serving plate. Spread the coconut cream over the top. Top with the second cake layer.
- Frost with Marshmallow Buttercream: Frost the top and sides of the cake with the marshmallow buttercream frosting.
- Decorate: Optionally, garnish with toasted coconut flakes, chocolate shavings, or marshmallows.
Serving:
- Serve and Enjoy: Slice and serve the cake. Enjoy the decadent combination of chocolate, coconut, and marshmallow in each delicious bite.
Conclusion
Chocolate Cake with Coconut Cream and Marshmallow Buttercream Frosting is a decadent and elegant dessert that’s sure to dazzle your taste buds and impress your guests. Each layer of this cake offers a unique flavor and texture, making every bite a delightful experience. Whether for a special celebration or as a luxurious treat, this cake is a testament to the magic of baking and the joy it brings.