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Triple Layer Chocolate Cake with a Coconut Cream Cheese Filling and a Chocolate Smash Cake
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5 from 2 votes

Triple Layer Chocolate Cake with a Coconut Cream Cheese Filling

Cook Time35 minutes
Total Time35 minutes
Course: Cakes
Keyword: birthday cake, cake, Chocolate, Dessert
Servings: 24 servings
Author: Barbara Schieving

Ingredients

Double Layer Chocolate Cake

  • 3 cups all-purpose flour
  • 2 cups sugar*
  • ½ cup unsweetened cocoa powder
  • 2 teaspoons baking soda*
  • 1 teaspoon salt
  • 2 cups hot water*
  • ¾ cup vegetable oil
  • 2 tablespoons distilled white vinegar
  • 1 tablespoon vanilla extract

Single Layer Chocolate cake

  • 1 ½ cups all-purpose flour
  • 1 cups sugar*
  • ¼ cup unsweetened cocoa powder I used KA Double-Dutch Dark Cocoa
  • 1 teaspoons baking soda*
  • ½ teaspoon salt
  • 1 cups hot water*
  • 6 tablespoons vegetable oil
  • 1 tablespoon distilled white vinegar
  • 1 ½ teaspoons vanilla extract

Chocolate Ganache

  • 16 oz. milk chocolate finely chopped
  • 1 cup heavy cream

Coconut Cream Cheese Filling

  • 16 ounces 2 packages cream cheese, softened
  • ½ cup coconut oil melted
  • 2 tablespoons sour cream
  • 1 teaspoon vanilla extract
  • 3 cups confectioners' sugar
  • 2 cups sweetened shredded coconut toasted

Instructions

  • Preheat oven to 350°. Spray two 9x2 inch round cake pans with non-stick cooking spray with flour.
  • In a large mixing bowl, whisk together flour, sugar, cocoa, baking soda, and salt.
  • In a large measuring cup, whisk together water, oil, vinegar, and vanilla. Add to dry ingredients and whisk just until blended.
  • Divide batter between pans. Bake 25 -35 minutes until a toothpick inserted in the center comes out clean. Cool cakes in the pans on a rack for 15 minutes, then invert them onto a wire rack. Leave cakes upside down (this flattens domed cakes) to cool completely.
  • Prepare single layer as directed above using one 9x2 inch round cake pan.
  • Chocolate Ganache
  • Place chocolate in a glass bowl. Heat heavy cream over medium high heat just until it comes to a boil.
  • Remove from heat and immediately pour cream over chocolate and stir until chocolate is completely melted. Cool until ganache is thickened and has a spreadable consistency. (I cooled mine in the fridge for about an hour stirring every 10 minutes.)
  • Coconut Cream Cheese Filling
  • Beat together cream cheese, coconut oil, sour cream, and vanilla until blended, scraping down bowl as needed. Beat in confectioners' sugar until smooth. Stir in cooled toasted coconut.
  • Assembling cake
  • When the cake layers are cool and ganache has thickened, evenly spread half of the filling on bottom layer, carefully stack the second layer on top of filling. Spread the remaining half of the filling on the second cake layer, then stack the third layer on top of the filling.
  • Frost the top and sides of the cake with the chocolate ganache. Decorate with chocolate curls, optional Refrigerate until ready to serve.
  • *I made the following high altitude adjustments: Decreased the sugar by 2 tablespoons, used 1 ½ teaspoons baking soda and 2 ¼ cup hot water.