Chocolate coconut cake - Dana Drobnjak
Chocolate Coconut Cake – juicy, taste of chocolate and coconut.
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Chocolate coconut cake - Dana Drobnjak
Chocolate coconut cake - juicy, taste of chocolate and coconut.
For the crust:
- 110 g of butter
- 150 g of chocolate
- 3 eggs
- 200 g of sugar
- 1 bag of vanilla sugar
- 1 spoons of cocoa
- 120 g of flour
- 1 teaspoon of baking powder
To soak the crust:
- 3 dcl of chocolate milk
For the coconut filling:
- 5 dcl of milk
- 150 g of sugar
- 1 vanilla pudding
- 150 g of coconut
- 2 dcl of cream for whipping cream
For the ganache filling:
- 2 dcl of sweet cream
- 150 g of chocolate
- Put butter and chocolate in a bowl, melt and leave to cool a little.
- Beat eggs with sugar, add cocoa, flour and baking powder.
- Add the melted chocolate with the pu-erh, little by little, continuously stirring with the mixer.
- Put the mass in a mold with a diameter of 24 cm previously lined with paper.
- Bake at 170 degrees for 25-30 minutes.
- Pour 3 dcl of chocolate milk over the warm crust.
- Filling with coconut.
- Boil 4 dcl of milk and 100 g of sugar in a bowl. Beat 1 vanilla pudding with 50 g of sugar, add to the milk and cook until it thickens, add 150 g of coconut and leave to cool.
- Beat 2 dcl of whipped cream and add cold coconut filling little by little. Beat well and spread over the crust.
- Ganache filling: Put 2 dcl of cream and 150 g of cubed chocolate in a bowl, heat over low heat until the chocolate melts (do not let it boil). Cool well in the refrigerator, beat with a mixer and spread over the filling with coconut.
- Decorate the cake with chocolate.
