Chocolate cake with coconut
Chocolate Coconut Cake - Delicious and Easy Recipe
When it comes to desserts, chocolate coconut cake is a perfect choice for any occasion. This recipe combines the fluffy texture of chocolate layers with the fine coconut cream, creating a perfect balance between sweet and aromatic. Whether you're making it for a celebration or simply to treat your loved ones, this cake will surely impress. Let's explore together how to prepare this delight step by step!
Preparation time: 30 minutes
Baking time: 20 minutes
Cooling time: 1 hour (approximately)
Total: 1 hour and 50 minutes
Number of servings: 12
Ingredients
For the layers (2 layers):
- 6 eggs
- 6 tablespoons of sugar
- 4 tablespoons of oil
- 4 tablespoons of cocoa
- Rum essence (to taste)
- 12 tablespoons of flour
- 1 teaspoon of baking powder
For the coconut cream:
- 460 ml of liquid cream
- 60 g of coconut
- 100 g of white chocolate
- 30 g of powdered sugar
- 1 tablespoon of gelatin
For the chocolate cream:
- 100 g of milk chocolate
- 100 g of dark chocolate
- 250 ml of cream
- 1 teaspoon of gelatin
Preparation
Step 1: Preparing the layers
1. Separating the eggs: Start by separating the egg whites from the yolks. It is important that the bowls you work with are clean, free of grease, to achieve a stable foam.
2. Mixing the yolks: In a bowl, combine the yolks with the oil and rum essence. Mix well until it becomes a homogeneous mixture.
3. Dry ingredients: In another bowl, mix the flour with cocoa and baking powder (half of the packet for each layer). This step is essential to avoid lumps in the mixture.
4. Beating the egg whites: Using a mixer, beat the egg whites until they become foamy. Gradually add the sugar, continuing to mix until you obtain a stiff foam. This is a key moment to give the cake an airy texture.
5. Combining the ingredients: Gently add the yolks into the egg whites, mixing with a spatula or wooden spoon, from bottom to top, to avoid losing air from the foam. Then, gradually add the flour and cocoa mixture, continuing the same delicate process.
6. Baking the layers: Divide the mixture into two and pour each portion into baking trays lined with parchment paper. Bake at 180 degrees Celsius for about 10 minutes or until a toothpick inserted in the middle comes out clean. After baking, let the layers cool on a cooling rack.
Step 2: Preparing the creams
1. Chocolate cream:
- Hydrate the gelatin in 50 ml of water for 10 minutes.
- Meanwhile, break the milk chocolate into small pieces and melt it in 150 ml of cream over low heat, stirring constantly. Do not let it boil!
- After the chocolate has melted, remove it from the heat and let it cool for 3-5 minutes. Add the hydrated gelatin and mix well until completely dissolved. Put the cream in the refrigerator until it sets.
2. Coconut cream:
- In a saucepan, melt the white chocolate together with 160 ml of cream over low heat. While it melts, hydrate the gelatin in 50 ml of water.
- After melting, let it cool and add the gelatin. Mix well to dissolve.
- Whip the remaining cream with powdered sugar until it becomes stiff. Incorporate the coconut and then mix with the white chocolate cream. Refrigerate until use.
Step 3: Assembling the cake
1. The chocolate layer: Once the chocolate cream and layers have cooled, spread the chocolate cream on the first layer of cake. Then carefully place the second layer on top, pressing gently to stick well to the cream.
2. The glaze: For the glaze, melt the dark chocolate in 100 ml of cream. Once melted, mix gently until homogeneous. Spread the glaze over the second layer and decorate with coconut, if desired.
3. Final cooling: Let the cake cool in the refrigerator for at least an hour before slicing and serving. This time allows the creams to set well and the flavors to blend.
Useful Tips
- Choose quality ingredients: Use good quality chocolate for a more intense flavor. Dark chocolate will add a pleasant contrast to the sweetness of the coconut cream.
- Gelatin: Make sure the gelatin is well hydrated. If it does not dissolve completely, the cream will have a grainy texture.
- Vegan option: You can replace the eggs with a mixture of flaxseeds and water or with a vegan egg product, and the cream can be made from coconut or soy.
- Serving: The chocolate coconut cake is delicious served with a scoop of vanilla ice cream or alongside a strong espresso.
Nutritional Benefits
This cake not only brings a wonderful taste but also nutritional benefits. Coconut is rich in fiber and minerals, while chocolate contains antioxidants that can support cardiovascular health. However, being a dessert, moderate consumption is essential.
Frequently Asked Questions
- Can I replace the eggs? Yes, you can use vegan alternatives such as banana puree or flaxseeds.
- How can I make the cake less sweet? You can reduce the amount of sugar in the creams and use chocolate with a higher cocoa content.
- What other desserts can I make with these ingredients? The ingredients can also be used to make muffins or chocolate coconut tart.
The chocolate coconut cake is not just a recipe; it is a culinary experience that will bring smiles to your face and pleasant memories. So, put on your apron, gather the ingredients, and enjoy the cooking process!
Ingredients: For 2 sheets: 6 eggs, 6 tablespoons of sugar, 4 tablespoons of oil, 4 tablespoons of cocoa, rum essence, 12 tablespoons of flour, 1 baking powder. For the coconut cream: 460ml liquid cream, 60g coconut, 100g white chocolate, 30g powdered sugar, one heaping tablespoon of gelatin. For the chocolate creams: 100g milk chocolate, 100g dark chocolate, 250ml cream, one teaspoon of gelatin.
