Moist chocolate cake with coconut ganache and white chocolate cream-cheese filling

Moist chocolate cake with coconut ganache and white chocolate cream-cheese filling

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  • 400 g butter
  • 500 g light brown sugar
  • 4 free-range eggs
  • 2 t vanilla extract
  • 300 g dark chocolate
  • 320 g cake flour
  • 70 g cocoa
  • 2 t bicarbonate of soda
  • 2 cups warm coffee
  • 40 g Woolworths chocolate-coated popping candy, to decorate (optional)
  • For the coconut ganache:
  • 1 x 400 ml coconut milk can
  • 1 kg dark chocolate, roughly chopped
  • For the white chocolate cream-cheese filling:
  • 60 g white chocolate
  • 1 cup cream cheese, at room temperature
  • 1 vanilla pod, seeded

Cooking Instructions

Preheat the oven to 180°C.

Cream the butter and sugar until pale and creamy. Add the eggs and vanilla and mix well.

Melt the chocolate in a double-boiler and cool slightly, then fold into the mixture.

In a separate bowl, sift together the flour, cocoa and bicarbonate of soda, then carefully fold into the batter. Add the coffee a little at a time while adding the flour.

Once all the flour has been incorporated, pour the batter into 4 x 20 cm greased springform baking tins.

Bake for 40 minutes, then reduce the temperature to 160°C and bake for a further 15 minutes, or until a skewer inserted comes out with large crumbs attached. Allow to cool before removing from the tins.

To make the coconut ganache, heat the coconut milk in a saucepan over a medium heat until it reaches a gentle simmer. Add the chopped chocolate and allow to rest for 1 minute, then stir until all the chocolate has melted and the ganache is smooth.

To make the white chocolate cream-cheese filling, melt the white chocolate in a double-boiler and mix with the cream cheese. Add the vanilla seeds and beat using an electric hand-mixer until combined and thick enough to spread.

To assemble the cake, place one of the cakes on a plate and spread with the white chocolate cream-cheese filling. Repeat with the remaining cakes, layering them onto the first, then spread the coconut ganache onto the top. Cover the sides in ganache too, if you like. Decorate with chocolate-coated popping candy if using.

Cook’s note: You can use a less expensive dark chocolate in this recipe; it works well and keeps the cost down.

Drool over more delicious cake recipes here.

This recipe was first published in the May 2014 issue of TASTE magazine.

Abigail Donnelly Recipe by: Abigail Donnelly
View all recipes

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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  • default
    May 22, 2021

    This recipe is a waste of time and money. Batter after coffee was added was too runny and the cakes ultimately flopped. Alarm bells should have rung when I noticed the recipe calls for 4 spring forms for a triple cake

  • default
    July 7, 2020

    Looks so good. What flour are you using normal cake flour or can I use self raining and leave out the bicarb?

  • default
    May 4, 2020

    My cake sunk in the middle! I followed the recipe to a T…what could the problem be?

  • default
    April 23, 2020

    This recipe is absolutely awful , I tried this recipe and the cakes absolutely flopped and was followed to the tee.

    Don’t not recommend.
    -5 Stars

  • default
    September 15, 2019

    Perfect recipe.
    The dark chocolate ganache just turned out to be too much. Half the amount would have been ok for me. But the taste was great.

  • default
    Mareli Roux
    August 15, 2019

    Hi! How decadent! Is it 4 cakes or only 2? Recipe says to bake in 4 pans but assembly only mentions 2 cakes?

  • default
    July 18, 2016

    Thanks for the recipe.
    Just wanted to know: Can I use oil as a substitute for the butter? And if so, at what stage can I add it? Thanks.