Coconut Chocolate Cake
Featuring a chocolate cake made from scratch smothered in coconut pastry cream and topped with coconut buttercream frosting, this Chocolate Coconut Cake is a real stopper. of show. The chocolate cake base in this recipe is so versatile and can be used in any application. Feel free to play around with the recipe and create your own flavor combinations! The chocolate cake base is my absolute favorite, but so easy to make. All you need is a bowl and a whisk to bring the cake together and create one of the fluffiest, fluffiest chocolate cakes ever. Hope you all enjoy the recipe! You sent I was honored when my dear friend Maggie recently asked for my help with the baking; she wanted to conquer her grandmother’s famous chocolate cake recipe and thought maybe I could help her. Although it is a beloved family favorite, no parent has been able to recreate it. I was (too) confident in my abilities and accepted the challenge with pleasure. I had no idea how challenging that would be. You sent This resulted in five (count that, five!) attempts for that particular cake in one month – only two of those attempts proved successful.
The problem, be careful, is not the cake, but the damn frosting. Never in my life have I been so offended by the technical aspects of a recipe. I spent hours researching recipes online, trying to fill in the blanks on her grandmother’s very vague sheet. Seriously, nobody makes boiled ice cream anymore? Maggie couldn’t offer too many useful souvenirs, so I decided to launch my first effort. The tragic end result (as well as the disastrous mess) made me wonder what could be good about this so-called “legend”. I started to question Maggie’s sanity, or at the very least her taste in baked goods. This icing must have had a delicious secret, a secret I hadn’t discovered yet? To better explain the mystery behind this cake, I decided we should probably hear directly from Maggie. It’s his family recipe after all. So without further ado, grab it Mags!
Ingredients:
SPONGE CAKE:
3 eggs
80 g sugar
1 pinch of salt
30 ml oil
50 ml milk
80 g flour
20 g cocoa
1 teaspoon of baking powder
COCONUT CREAM:
80 g sugar
200 ml milk
100 g condensed milk
100 g butter
250 g coconut flour
COVERAGE:
100 g of chocolate to melt in milk or cream
30 ml oil
Directions:
1. Cake: mix the eggs with sugar and salt. Then add the oil and milk. Separately, mix flour, cocoa and yeast. Sift and add to the dough. Pour the mixture into the mold and bake at 180 degrees for 25-30 minutes.
2. Coconut cream: in a saucepan mix sugar, milk, condensed milk and butter. Melt and add the coconut flour.
3. Now assemble the cake.
4. Melt the chocolate with milk (or cream) and then add the oil.
5. Pour the chocolate on the cake and let it cool.
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