Coconut Raffaello Chocolate Cake | Bakery-Style Recipe

Ultimate Raffaello Chocolate Cake

Thanks for coming back to Continental Food Recipes! I have a rich treat for you today: the very best Raffaello Chocolate Cake! Get ready to enjoy a delicious almond and coconut treat.

The layers of this Ultimate Raffaello Chocolate Cake Recipe are moist sponge cake with an almond taste that is filled with rich coconut cream and then covered in a rich chocolate ganache. It’s the right mix of tastes and textures that will take your taste buds on a trip like no other.

This Raffaello Chocolate Cake step-by-step lesson will show you how to make this delicious cake, making it easy for you to make it in your own kitchen.

Impress your family and friends with this beautiful Ultimate Raffaello Chocolate Cake dessert. They won’t be able to stay away from a slice.

The shiny chocolate ganache and fine white coconut flakes make a beautiful work of art that will surely impress your guests. Come along on this culinary adventure as we turn the tastes of the best Raffaello chocolate cake into a delicious cake.

Please don’t miss this delicious dessert. It will fill your cravings and wow everyone at the table. How long are you going to wait?

Let’s jump into the world of Raffaello Chocolate Cake.

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Here is “The best Raffaello Chocolate Cake,” a beautiful treat that combines the beauty of Raffaello sweets with the rich indulgence of chocolate. This beautiful cake has a perfect balance of textures and flavors, offering a taste experience that goes beyond typical desserts.Let’s get to the food.

Here’s the detailed recipe for the Raffaello Chocolate Cake.

Ingredients for Almond Coconut Raffaello Chocolate Cake:

To make the layers of chocolate cake:

  • 2 cups all-purpose flour: (This gives the cake its shape and base.)
  • 2 cups of powdered sugar: (This makes the cake sweeter.)
  • 3/4 cup cocoa powder that has not been sweetened: (This gives the cake a strong chocolate taste.)
  • 2 teaspoons baking powder: (This is what makes the cake rise because it is a leavening agent.)
  • 1 1/2 teaspoons baking soda: (This is another leavening agent that makes the cake light and fluffy.)
  • 1 teaspoon of salt: (This makes the cake taste better overall.)
  • Two large eggs: (Hold the food together and add wetness.)
  • 1 cup milk: (This adds wetness and helps make the crumb soft.)
  • Half a cup of vegetable oil: (adds moisture and helps the cake’s structure.)
  • 2 teaspoons of vanilla extract: (This makes the chocolate taste better and gives it a nice smell.)
  • 1 cup of hot water: (This helps the cocoa powder dissolve and makes the batter smoother.)

To fill the Raffaello with cream:

  • 1 cup chopped coconut: (This gives the dish a delicious coconut taste and feel.)
  • 1/2 cup almond flour: (This adds more flavor to the nuts and gives the filling structure.)
  • You can add sweetness and softness with 1/2 cup of sweetened condensed milk.
  • 1/2 cup melted butter: (This gives the filling richness and a smooth texture.)

To make the hazelnut praline:

Adding 1/2 cup of chopped hazelnuts to the praline makes it taste nutty and crunchy.
1/4 cup granulated sugar: This makes the hazelnuts sweet and caramelized for a tasty finish.

To make the white chocolate ganache:

  • 8 oz. finely chopped white chocolate: This is the main thing that makes the ganache creamy and sweet.
  • 1 cup heavy cream: This smooths out the ganache and helps the white chocolate melt.

Step-by-Step Instructions to Create Bakery-Style Almond Coconut Raffaello Chocolate Cake:

Preheat the Oven:

  • Preheat the oven to 175°F (350°F).
  • Grease three 8-inch round cake pans and line them with parchment paper to make taking the cakes out easy.

Prepare the Chocolate Cake Layers:

  • Sift together 2 cups of all-purpose flour, 2 cups of granulated sugar, 3/4 cup of unsweetened cocoa powder, 2 teaspoons of baking powder, 1 1/2 teaspoons of baking soda, and 1 teaspoon of salt in a big bowl.
  • When you add the milk, eggs, vegetable oil, and vanilla flavor, make sure they are all mixed together. Mix everything together well.
  • While mixing, slowly add 1 cup of hot water. This will make the batter smooth and thin.
  • Spread the batter out fairly between the three cake pans that have been prepared.
  • After the oven is hot, bake the cakes for 25 to 30 minutes, or until a knife stuck in the middle comes out clean.
  • Let the cakes cool all the way in the pans before taking them out.

Make the filling with almonds and coconut:

  • 1/2 cup of almond flour, 1/2 cup of sweetened condensed milk, and 1/2 cup of melted butter should be mixed together in a different bowl. Mix until everything is well combined. The filling will taste great with almonds and coconut.

Make the Hazelnut Praline:

  • Toast 1/2 cup of chopped hazelnuts over medium-low heat in a dry pan until they smell good.
  • Add 1/4 cup of powdered sugar to the pan and stir the hazelnuts around all the time until the sugar melts and coats them. Watch out for burning the sugar.
  • Put the praline on a piece of parchment paper to cool. After it has cooled, break it up into smaller pieces to make it look nicer and give it more crunch.

Follow these steps to make the white chocolate ganache:

  • Put 8 ounces of chopped white chocolate in a bowl that can handle heat.
  • Just before it starts to boil, heat up 1 cup of heavy cream in a pot. After you pour the hot cream on top of the white chocolate, wait one minute.
  • Mix the white chocolate in until it melts fully, making a smooth and delicious ganache.
  • So that it’s easier to spread on the cake, let the ganache cool and get thick.

Assemble the Cake:

  • Put one of the chocolate cake layers on a serving plate to start.
  • Cover the top of the first cake layer with a thick layer of the almond coconut filling.
  • Some of the hazelnut chocolate should be put on top of the filling.
  • Do the same thing again for the second piece of cake.
  • To finish the cake, put the third cake piece on top.

Put white chocolate ganache on top:

  • Cover the whole cake with the white chocolate frosting that you have already made. Smooth it out on the cake’s top and sides with a spoon. Make sure the finish is smooth and pretty.

Dressing up:

  • If you want, you can decorate the cake with more shredded coconut, edible pearls, and chocolate candies. For a classy look, get creative and place the decorations however you like.

Cool down and serve:

  • Put the cake in the fridge for a few hours or, better yet, overnight. This lets the flavors mix and the ganache set, making the right texture and taste.

When you’re ready to serve, cut your homemade Raffaello Chocolate Cake into slices and enjoy. This bakery-style treat has the rich tastes of chocolate, almond, and coconut.
Enjoy the process of baking and the tasty result!

Coconut Raffaello Chocolate Cake | Bakery-Style

Recipe by Memona AdnanCourse: Continental food Special, Cakes u0026 BakingCuisine: ContinentalDifficulty: Moderate
Servings

12 slices

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

400

kcal
Total time

1

hour 

10

minutes

Treat yourself to a rich Almond Coconut Raffaello Chocolate Cake made in a bakery style. This treat is based on desserts from continental Europe. It has layers of rich chocolate and a delicious almond coconut filling. It is decorated with white chocolate ganache and hazelnut praline. A work of art that is both impressive and delicious.

Ingredients

  • Almond Sponge Cake

  • 6 large eggs, room temperature

  • Pinch of salt

  • 1 cup sugar

  • 1 cup ground almonds

  • 1 cup self rising flour

  • 1 tsp almond extract

  • White Chocolate Coconut Frosting

  • 200gwhite chocolate

  • 3 tbsp canned coconut milk

  • 250g Mascarpone cheese, room temperature

  • 2 cups whipping cream

  • 1/4 cup powdered sugar

  • 1/2 cup unsweetened shredded coconut

  • 1 tsp coconut extract

  • Assembling and decorating

  • 1 cup canned coconut milk

  • unsweetened shredded coconut

  • Chopped almonds, optional

  • Raffaello truffles, optional

  • White chocolate curls, optional

Directions

  • Preheat the Oven:
  • Preheat your oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper.
  • Prepare the Chocolate Cake Layers:
  • In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  • Add the eggs, milk, oil, and vanilla extract. Mix until well combined.
  • Gradually add the boiling water, mixing until the batter is smooth.
  • Divide the batter equally among the prepared pans and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
  • Allow the cakes to cool completely before assembling.
  • Make the Raffaello Cream Filling:
  • In a bowl, combine shredded coconut, almond flour, sweetened condensed milk, and softened butter. Mix until well incorporated. Set aside.
  • Prepare the Hazelnut Praline:
  • In a dry skillet over medium heat, toast the chopped hazelnuts until fragrant.
  • Add granulated sugar to the skillet and stir continuously until the sugar melts and coats the hazelnuts. Be cautious to avoid burning.
  • Transfer the praline onto a parchment-lined surface to cool. Once cool, break it into smaller pieces.
  • Make the White Chocolate Ganache:
  • Place finely chopped white chocolate in a heatproof bowl.
  • In a saucepan, heat the heavy cream until it just starts to simmer. Pour the hot cream over the white chocolate and let it sit for a minute. Stir until smooth. Allow the ganache to cool and thicken.
  • Assemble the Cake:
  • Place one chocolate cake layer on a serving plate. Spread a layer of Raffaello cream filling on top, then sprinkle with hazelnut praline.
  • Repeat the process with the remaining layers.
  • Cover the entire cake with white chocolate ganache. Smooth the ganache with a spatula.
  • Decorate:
  • Finish by decorating the cake with coconut shavings, edible pearls, and chocolate truffles if desired.
  • Chill and Serve:
  • Refrigerate the cake for a few hours or overnight to allow the flavors to meld and the ganache to set.
  • Slice and serve your Ultimate Raffaello Chocolate Cake, and savor the luxurious combination of chocolate, coconut, almonds, and hazelnuts.

Recipe Video

Notes

  • Even Cake Layers: Ensure your cake layers are of equal thickness by measuring and dividing the batter evenly between the pans. This helps in even baking.
  • Cool Before Frosting: Allow the cake layers to cool completely before adding the filling and frosting to prevent them from melting or sliding
  • Ganache Consistency: Let the white chocolate ganache cool and thicken to the right consistency before covering the cake. It should be spreadable but not too runny.
  • Praline Care: When making the hazelnut praline, be vigilant not to overcook the sugar as it can quickly turn into caramel. Keep a close eye on it while stirring.

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