Chocolate Cake with Coconut and Chocolate Filling

Ingredients:

1 and 3/4 cups all-purpose flour
1/3 cup dark or regular unsweetened cocoa powder
1 and 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup oil
1/4 cup unsalted butter, softened
1 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs
1 cup semi-sweet chocolate chips, melted
1 cup buttermilk

Coconut Filling:

8 tbsp sugar
200ml coconut milk
100gr grated coconut
1/2 can(200g), condensed milk

Chocolate Filling:

1/2 can(200g), condensed milk
2 tbsp butter
3 tbsp chocolate powder

Frosting:

2/3 cup granulated sugar
1/3 cup all-purpose flour
3 tablespoons unsweetened cocoa powder
1/8 teaspoon salt
1 cup milk
1 cup unsalted butter, softened
1 cup semi-sweet chocolate chips, melted

Directions:

Preheat oven to 350 degrees F. Oil two 7.9inch (20cm) springform cake pan and line the bottom with baking paper.

To make the cake, in a medium sized mixing bowl, sift together flour, cocoa powder, baking powder, baking soda and salt.
In a large mixing bowl, using a mixer on medium speed, beat oil, butter, granulated sugar and vanilla, until creamy, about 2 minutes. Beat in eggs, one at a time, until well combined. Beat in 1 cup melted chocolate chips until combined. Reduce mixer speed to low and beat in flour mixture, alternating with buttermilk, until well combined, about 2-3 minutes.
Divide batter into pans. Bake 20-25 minutes, or until just set, and a toothpick inserted into cake comes out with moist crumbs attached. Cool for 5 minutes before transferring to wire racks to cool completely.

Coconut Filling:
In a heavy saucepan, mix all the ingredients. Put over low heat and stir constantly with a wooden spoon. Continue stirring until you are able to see the bottom of the pot when you tilt the pan,(the mixture should slide quickly). The longer you leave it to boil, the thicker it gets.

Chocolate Filling:
In a heavy saucepan, mix the condensed milk, cocoa and butter. Stir to dissolve the chocolate. Put over low heat and stir constantly with a wooden spoon. Continue stirring until you are able to see the bottom of the pot when you tilt the pan,(the mixture should slide quickly). This should take 10-12 minutes.The longer you leave it to boil, the thicker it gets.

Frosting:
In a small saucepan, whisk together sugar, flour, cocoa, salt and milk; bring to a boil, whisking frequently. Boil 1 minute or until thickened; remove pan from heat and strain mixture into a small bowl. Cool completely in the refrigerator or freezer.
Beat the butter until creamy, about 1 minute, in a large mixing bowl, using a mixer on medium speed. Beat in “chocolate pudding” mixture until well combined, about 1 minute. Beat in melted chocolate until well combined and fluffy, about 2 minutes.

Assembling the cake:
Line a baking sheet with parchment paper and place a wire rack over it. Using a serrated knife, cut each cake in half horizontally. (If necessary, shave off any uneven pieces of cake with a serrated knife so that it is smooth and even on all sides.) Brush the tops of three layers each with some milk with coconut milk. Place the bottom layer on a 9-inch round of cardboard and set it on the wire rack. Spread half the coconut filling evenly on top of the layer. Top with a second layer of cake. Spread the chocolate filling evenly over it. Top with the third layer and spread the remaining coconut filling. Top with the fourth layer. Chill in the refrigerator for 2 hours. Spread the entire cake with the chocolate frosting or use fondant icing. Led to the refrigerator until serving time.