This Chocolate Velvet Cake is a a fun twist on traditional red velvet with rich chocolate cake and a fudgy filling and frosting, made even more decadent with the addition of coconut pecan layers and topping. It’s a beautiful layered cake for special occasions and the chocolate, coconut, and pecan flavors are incredible together!
Last weekend was my birthday and my sister made this cake for me! It is fabulous and very easy to make.
The cake is a chocolate velvet and the original recipe is from Southern Living magazine. If you do not have the time to make a cake from scratch, then use a cake mix; there are some excellent ones out there.
The filling is one that I make all of the time, and is my go-to Hershey’s chocolate frosting recipe. I use it for the filling or to frost cupcakes and cakes, too. The recipe is from the back of the Hershey’s Cocoa Can.
I promise you, once you try this Chocolate Velvet Cake with Fudge Filling and Coconut Pecan Frosting it will become a favorite!
Why you’ll love this Chocolate Velvet Cake recipe
Perfect for chocolate lovers who want a show-stopper
Super easy recipe and you can even use a boxed mix for the cake
The moist cake, fudge layers, and homemade coconut pecan frosting give that German chocolate cake experience but with deeper cocoa flavor
Great for an impressive celebration cake for birthdays and any events that call for a beautiful dessert
Make the chocolate velvet cake according to the recipe here, or use a boxed chocolate cake mix of your choice.
For the chocolate frosting:
This recipe is originally from the Hershey’s Cocoa can.
Melt butter and add cocoa, stir together until smooth.
Alternately add milk and powdered sugar, mix on low with an electric mixer until smooth.
Add vanilla and stir.
I like to add a little more milk so that is is more spreadable. Do what suits you.
For the pecan coconut frosting:
Mix all of the pecan coconut ingredients except for the coconut and pecans on medium heat for 12 minutes.
Once this is thickened add the coconut and the pecans.
To assemble the cake:
Slice the cakes in half, set aside.
Place one layer of cake onto a cake plate or serving platter.
Spread with a layer of the chocolate frosting.
Add second layer, frost with chocolate frosting and a layer of coconut pecan frosting.
Add another layer of cake.
Frost entire cake with chocolate frosting.
Top the cake with remaining pecan coconut frosting.
Tips & Variations
Switch the cake. Use your favorite chocolate cake recipe or an easy boxed mix.
Swap the frosting layers. Use the pecan coconut filling just between the layers and frost with the chocolate frosting on top and sides.
Make cupcakes. Bake the batter in a cupcake pan, fill each one with chocolate frosting, then top with the coconut pecan mixture. So good and no plates or forks required!
Storage
This cake can sit at room temperature for up to 24 hours, then cover well with plastic wrap and store in the fridge for 3-4 days.
Chocolate Velvet Cake with Fudge Filling and Coconut Pecan Frosting
This Chocolate Velvet Cake is a rich chocolate cake with fudgy filling and frosting, made even more decadent with the addition of coconut pecan layers and topping. It's a beautiful layered cake for special occasions and the chocolate, coconut, and pecan flavors are incredible together!
What a delicious looking cake! It would be a special treat on the Christmas dessert table!
So nice stopping by!
Kindly, Lorraine
Your cake looks so delicious! I love coconut icing! Thanks for sharing your recipe!
It's got my mouth watering for a bite. Thanks for sharing. Pat