Divine Chocolate Raffaello Cake: Your Guide to a Luxurious Coconut and White Chocolate Delight

Inspired by the iconic Raffaello chocolates, this Chocolate Raffaello Cake is a true masterpiece of flavors and textures. Imagine moist, rich chocolate cake layers perfectly balanced with a sweet, delicate coconut filling, all enveloped in a luxurious, whipped white chocolate frosting. This cake offers a delightful journey for your palate, combining the best of both chocolate and coconut in a single, irresistible dessert. It’s the perfect treat for any celebration or when you simply crave something extraordinary.

The Secret to the Silky White Chocolate Frosting

The white chocolate frosting is a star in its own right, boasting a uniquely creamy texture that’s surprisingly simple to achieve. Unlike traditional buttercreams, this frosting is crafted by gently melting high-quality white chocolate into warm heavy cream. Once chilled, this rich ganache is whipped to light, airy perfection, creating a sweet and incredibly decadent topping that complements the chocolate and coconut layers beautifully. The key to its success lies in using a superior quality white chocolate bar (such as Choceur) rather than chocolate chips, which can sometimes contain stabilizers that prevent them from melting smoothly or can dry out quicker. Investing in good chocolate ensures a flawless, melt-in-your-mouth experience.

If you’re a fan of both the intense depth of chocolate and the tropical sweetness of Raffaello candies, then this cake is specifically designed for you. It masterfully bridges both cravings, offering a harmonious blend that is both comforting and exotic. Get ready to embark on a delightful baking adventure and bring this incredible chocolate coconut combination to life!

Essential Ingredients for Your Chocolate Raffaello Cake

Gathering your ingredients beforehand is a crucial step for a smooth baking process. This recipe calls for common pantry staples, but quality makes a difference, especially for the chocolate and coconut components.

Ingredients for the Moist Chocolate Cake Layers:

1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder (use good quality for deep chocolate flavor)
1 1/3 cups granulated sugar
1 tsp salt
2 large eggs, at room temperature
1 1/2 tsp baking soda
1 tbsp white vinegar (activates the baking soda for a light crumb)
6 tbsp unsalted butter, melted and slightly cooled
1/4 cup olive oil (adds moisture and richness)
2 tsp vanilla extract
1 1/4 cup milk, at room temperature

Baking the Perfect Chocolate Cake Layers

Creating light and fluffy cake layers is the foundation of this exquisite dessert. Follow these steps carefully to ensure a perfect base for your Raffaello cake.

Prepare the Pans: Preheat your oven to 350 degrees F (175°C). Prepare two round 9-inch cake pans by generously greasing them with non-stick cooking spray or butter, then lightly flouring them. Tap out any excess flour. This step prevents sticking and ensures easy release of your beautifully baked cakes.

2. Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, cocoa powder, sugar, and salt. Ensure these dry ingredients are thoroughly combined to prevent pockets of unmixed flour in your batter. Set aside the baking soda for later.

3. Introduce Wet Ingredients: In a small bowl, dissolve the baking soda in 1 tablespoon of vinegar; you’ll see it fizz, indicating it’s active. Add this mixture along with the melted butter, olive oil, vanilla extract, and milk to the dry ingredients. Whisk everything until just combined. Be careful not to overmix, as this can lead to a tough cake.

4. Bake the Layers: Divide the cake batter evenly between the two prepared cake pans. Bake for 20-25 minutes, or until a wooden skewer inserted into the center comes out clean. Baking times may vary slightly depending on your oven.

5. Cool Completely: Allow the cakes to cool in their pans for about 20 minutes before carefully inverting them onto a wire cooling rack. It is absolutely crucial for the cakes to cool completely to room temperature before attempting to slice, soak, or frost them. Warm cake layers are fragile and can lead to a messy assembly.

6. Slice the Layers: Once completely cool, carefully slice each cake layer in half crosswise to create a total of four thin cake layers. A serrated knife or a cake leveler works best for achieving even layers. Set them aside until you are ready for assembly.

Crafting the Irresistible Frosting & Filling

The creamy white chocolate frosting and the delightful coconut filling are what truly make this cake a Raffaello dream. Their preparation is straightforward but requires a bit of patience for chilling.

Ingredients for the Frosting & Filling:

9 oz high-quality white chocolate, finely chopped or in small pieces
2 cups heavy whipping cream
1 tsp vanilla extract
1/2 cup chopped walnuts (optional, but adds a lovely crunch)
1 (14oz) can sweetened condensed milk
2 cups sweetened coconut flakes, plus more for garnish
4 oz cool whip, thawed and gently whipped for garnish (optional)
1/2 cup milk (for syrup)
1/4 cup sugar (for syrup)

Preparing the Components and Assembling Your Cake

This is where all the delicious elements come together to form your stunning Chocolate Raffaello Cake. Pay attention to the chilling and layering steps for best results.

Prepare the White Chocolate Ganache (Frosting Base): In a double boiler or a heatproof bowl set over a pot of simmering water (ensure the bowl doesn’t touch the water), heat the heavy cream until it’s steaming hot but not boiling. Remove from heat and immediately add the chopped white chocolate pieces. Let it sit for a minute, then whisk gently until the chocolate is completely melted and smoothly incorporated into the cream. This process creates a rich ganache. Remove the mixture from the heat and transfer it to a clean bowl. Chill this cream mixture in the refrigerator for a minimum of 4-5 hours, or ideally overnight. Whisk occasionally during the chilling process to prevent a skin from forming on top.

PRO TIP: To significantly speed up your baking timeline, prepare this white chocolate ganache the day before or at least 5-6 hours before you plan to bake the cake layers. Proper chilling is absolutely essential for the cream to whip into a light and fluffy frosting. Do not skip or rush this step!

2. Whip the White Chocolate Frosting: Once the chocolate-cream mixture is thoroughly chilled (it should be very cold and thick), pour it into the bowl of a stand mixer fitted with a whisk attachment. Begin whipping on high speed until the mixture starts to come together and thicken slightly. Reduce the speed to medium and continue whipping until the frosting becomes creamy and soft peaks form. Be very careful not to overbeat, as this can cause the cream to curdle. Whipping should typically take no more than 2-3 minutes. If, by chance, your frosting does curdle slightly, don’t worry too much; the abundant coconut flakes used for garnishing will beautifully hide any imperfections.

3. Prepare the Coconut Filling: In a medium-sized bowl, combine the 2 cups of sweetened coconut flakes, chopped walnuts (if using), and the entire can of sweetened condensed milk. Mix well until everything is thoroughly coated and combined. This creates a rich, sweet, and wonderfully textured filling. Set aside.

4. Make the Simple Syrup: For the syrup, whisk together 1/2 cup of milk and 1/4 cup of granulated sugar in a small bowl until the sugar has completely dissolved. This simple syrup will add extra moisture and sweetness to your chocolate cake layers.

5. Begin Cake Assembly: Place your first cake layer onto a serving plate or cake stand. Using a pastry brush or a spoon, drizzle 3-5 tablespoons of the milk syrup evenly over the cake layer. Remember, this is a very moist chocolate cake recipe, so be sure to soak each layer lightly to prevent any breakage and to maintain structural integrity. The goal is to enhance moisture, not saturate the cake.

6. Layering the Cake:

Spread approximately half of the prepared coconut filling evenly over the first soaked cake layer.
Carefully place the second cake layer on top of the coconut filling. Soak this layer lightly with the milk syrup.
Spread about 1/2 a cup of the whipped white chocolate cream over the second soaked cake layer.
Add the third cake layer. Soak it with syrup and then spread the remaining half of the coconut mixture over it.
Finally, place the last cake layer on top and give it a final light soak with the syrup.
Now, frost the entire cake (top and sides) with the remaining whipped white chocolate frosting, creating a smooth, elegant finish.

7. Garnish and Decorate: Generously press sweetened coconut flakes onto the sides of the frosted cake. For an extra decorative touch, pipe swirls or rosettes along the top border of the cake using thawed and whipped Cool Whip (or more of your white chocolate frosting if you have extra). Finish by sprinkling additional coconut flakes over the top of the cake, making it visually appealing and reinforcing the Raffaello theme.

8. Chill Before Serving: This step is non-negotiable for the best flavor and texture. Refrigerate your Chocolate Raffaello Cake for at least 6 hours, or preferably overnight, before slicing and serving. Chilling allows the frosting to set, the flavors to meld beautifully, and the cake layers to fully absorb the delightful moisture from the syrup and filling. This patience will be amply rewarded with every delicious bite.

Enjoy every delightful slice of your homemade Chocolate Raffaello Cake. It’s a guaranteed crowd-pleaser and a truly luxurious dessert that will leave a lasting impression!

Print
Rate
Pin

Chocolate Raffaello Cake

Prep Time: 4 hours

Cook Time: 25 minutes

Total Time: 4 hours 25 minutes

Servings: 12 people

Author: Alyona’s Cooking

This Chocolate Raffaello cake was inspired by Raffaello chocolates! Chocolate cake layers are sandwiched between a sweet coconut filling and topped a whipped white chocolate frosting!

Ingredients

Chocolate Raffaello Cake Layers:

1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 1/3 cups sugar
1 tsp salt
1 1/2 tsp baking soda
1 tbsp vinegar
2 eggs
6 tbsp unsalted butter melted
1/4 cup olive oil
2 tsp vanilla extract
1 1/4 cup milk

Whipped White Chocolate Frosting:

2 cups heavy whipping cream
9 oz high-quality white chocolate chopped
1 tsp vanilla extract

Coconut & Walnut Filling:

1 14 oz can sweetened condensed milk
2 cups sweetened coconut flakes plus more for garnish
1/2 cup chopped walnuts (optional)

Milk Syrup:

1/2 cup milk
1/4 cup sugar

Garnish:

4 oz Cool whip thawed and gently whipped (optional)

Instructions

TO MAKE CHOCOLATE CAKE LAYERS: Preheat the oven to 350 degrees F (175°C). Grease (using non-stick cooking spray or butter) two round 9″ cake pans and lightly flour; set aside.
In a large bowl, whisk together the dry ingredients (flour, cocoa powder, sugar, salt). Set baking soda aside.
Dissolve the baking soda in 1 tbsp of vinegar. Then add all the wet ingredients (vinegar-baking soda mix, melted butter, olive oil, vanilla extract, milk) to the dry ingredients and whisk until just combined. Do not overmix.
Evenly spread the cake batter into the prepared cake pans and bake for 20-25 minutes or until a wooden skewer inserted into the center comes out clean.
Cool cakes in pans for about 20 minutes, then invert onto a cooling rack and cool completely to room temperature before frosting and soaking. Slice each cooled cake layer in half horizontally to create four layers.
TO MAKE WHIPPED WHITE CHOCOLATE FROSTING: In a double boiler or heatproof bowl over simmering water, heat heavy cream until steaming hot. Add the chopped white chocolate pieces and whisk until completely melted and incorporated. Remove from heat and completely chill the cream mixture in the refrigerator (4-5 hours or overnight), whisking occasionally to prevent any film.
When the chilled chocolate/cream mixture is very cold, transfer to a stand mixer bowl and whip on high speed until it starts to thicken. Reduce speed to medium and whip until creamy and soft peaks form. DO NOT OVER BEAT, or it may curdle.
TO MAKE COCONUT & WALNUT FILLING: In a medium sized bowl combine 2 cups of sweetened coconut flakes, chopped walnuts (if using), and sweetened condensed milk; mix well and set aside.
TO MAKE MILK SYRUP: Whisk together the 1/2 cup milk and 1/4 cup sugar until the sugar has dissolved.
TO ASSEMBLE CAKE: Place one cake layer onto a cake plate. Drizzle with 3-5 tbsp of the milk syrup (lightly). Spread 1/2 of the coconut filling over this layer. Top with the second cake layer, soak lightly with syrup, and then spread about 1/2 cup of the whipped white chocolate cream. Add the third cake layer, soak with syrup, and spread the remaining half of the coconut filling. Finish with the last cake layer and soak lightly. Frost the entire cake (top and sides) with the remaining white chocolate frosting.
TO GARNISH: Press coconut flakes onto the sides of the frosted cake. Pipe swirls on the top cake border using whipped Cool Whip (if desired) and garnish the top with more coconut flakes.
Refrigerate the cake for at least 6 hours (preferably overnight) before serving, allowing flavors to meld and the cake to set beautifully.