Chocolate Coconut Top Forward Cake
Pictured above: Chocolate Coconut Top Forward Cake shown with an intricate pattern, created by applying Fire Gold Brilliant Powder with a stencil.
Creamy coconut compliments layers of rich chocolate in this stylish Chocolate Coconut Top Forward Cake recipe! Three indulgent layers of chocolate cake are swirled with a cream cheese based coconut filling, then encased with intense Black Cocoa Buttercream Frosting. Instantly elevate the look of your cake with a unique stencil and our radiant Fire Gold Brilliant Powder.
Recipe by: Joan Repato
Yield: One Top Forward Cake
10 oz (284g) All Purpose Flour
0.28 oz (8g) Baking Soda
0.18 oz (5g) Salt
7 oz (200g) 22-24% Cocoa Powder
1 oz (27g) Espresso Flavor Paste
12 fl oz (255 ml) Boiling water
7 oz (200g) Greek yogurt
0.4 oz (10g) Vanilla Bourbon Flavor Paste
7 oz (340g) Unsalted butter, room temperature
18 oz (510g) Granulated sugar
3 Whole raw eggs, room temperature
Coconut Simple Syrup
7 oz (200g) Granulated sugar
14 oz (400g) Water
.24 oz (7g) Coconut Smooth Paste
4 oz (113g) Unsalted butter, room temperature
4 oz (113g) Cream cheese, room temperature
6 oz (170g) Confectioners' sugar
1 oz (27g) Coconut Smooth Flavor Paste
3.2 oz (90g) Sweetened coconut flakes
Black Cocoa Frosting:
8 oz (226g) Unsalted butter, room temperature
17.5 oz (500g) Confectioners' sugar, sifted
3.17 oz (90g) Extra Black Cocoa Powder, sifted
3 oz (85g) Whole milk
0.18 oz (5g) Vanilla Bourbon Flavor Paste
2 pinches (0.6g) Salt
Tools for Assembly:
Pastry brush, spray bottle or squirt bottle (for applying simple syrup)
Fresh flowers (Optional)
Small decorating pastry brush (Optional for stenciling)
Stencil of your choice (Optional for stenciling)
Chocolate Cake Batter:
Yield: three 8" cake rounds.
1.) Preheat oven to 350°F.
2.) Combine and whisk all purpose flour, baking soda, and salt until fully blended and set aside.
4.) Once cool, add the Greek yogurt and the Vanilla Bourbon Paste and whisk together with the cocoa powder mixture. Set aside.
5.) Place soft butter in a mixing bowl with paddle attachment and beat at medium speed until smooth.
6.) Gradually add the granulated sugar to the butter and beat together until fluffy.
7.) Add eggs one at a time, beating until fully incorporated before adding in the next egg. Beat until fully blended with a fluffy texture.
8.) On low speed, add the dry ingredients a third at a time and alternate with the cocoa-yogurt mixture; start with dry ingredients, add wet ingredients, add dry, then wet and end with the last third of dry ingredients. Gently mix until dry ingredients are fully incorporated but take care to not overmix.
9.) Separate the batter evenly into three 8" round cake pans that have been sprayed and lined with cake pan liners.
10.) Bake cakes at 350°F for about 25-30 minutes. Cake is ready when it springs back and toothpick comes out clean when inserted into the center of the cake.
11.) Cool baked cakes for 30 minutes on a wire rack, then invert the cake out of the pans and continue to cool completely.
Coconut Simple Syrup:
1.) Place sugar and water in a saucepan and bring to a boil. Allow to cool.
2.) Combine cooled simple syrup and Coconut Smooth Paste until fully combined.
1.) Cream together softened butter and cream cheese.
2.) Add Coconut Smooth Paste and continue to cream together.
3.) Add sifted confectioners' sugar, beat on low speed until sugar has been absorbed.
4.) Increase to medium speed and beat until smooth.
5.) Add sweetened coconut flakes, beat on low speed until fully combined.
Black Cocoa Frosting:
1.) Beat the butter in a mixing bowl.
2.) In a separate bowl, whisk together confectioners' sugar and cocoa powder and add it to the beaten butter.
3.) In another bowl, mix 2 pinches of salt and milk to dissolve; then mix in Vanilla Bourbon Flavor Paste.
4.) Slowly add milk and vanilla mixture to the cocoa-butter mixture and beat in until smooth.
Assembling the Cake:
1.) Brush or spray each cake layer on both sides with the coconut flavored simple syrup. *See recipe notes.
2.) Place first cake layer on top of cardboard round.
3.) On the first cake layer, spread the coconut filling. Repeat this step with the second cake layer.
4.) Add the top and final cake layer and set in the freezer for 10 minutes to allow the cake to firm up. **See recipe notes.
5.) Apply a crumb coat finish to lock in the crumbs, then place the cake in the freezer for another 10 minutes.
6.) Once firm, take the cake out of the freezer and frost the outside of the cake with the Black Cocoa Buttercream Frosting until you achieve a smooth finish. Freeze the cake for 30 more minutes.
7.) When cake is frozen, place a parchment round on top of the cake and place a cardboard round on top of the parchment.
8.) Flip the cake and remove the cardboard round. Apply the Black Cocoa Buttercream so that all sides of the cake are completely encased in buttercream. Freeze cake for another 30 minutes.
9.) After 30 minutes, remove from freezer and cut off a 1.5" slice at one end; apply more Black Cocoa Buttercream to seal the cut side.
10.) Using the parchment paper at both ends, lift the cake and place the cake on the cut side on your cake plate.
11.) Decorate your cake as you wish. We used stencils and a small pastry brush to apply the Fire Gold Brilliant Powder in a unique pattern. Garnish with fresh flowers if desired.
Pictured above: Chef Joan's Chocolate Coconut Top Forward Cake features layers of rich chocolate cake swirled with a cream cheese based coconut filling, encased in intense Black Cocoa Buttercream Frosting and finished with fresh flowers.
*Applying a simple syrup on cakes helps keep them moist for longer.
**When applying the buttercream: The freezer steps will help to create a smooth buttercream finish.
Want to recreate the same recipe with another flavor? Swap out the Coconut Smooth, Vanilla Bourbon and Espresso flavorings for one of our other convenient flavor pastes!