Chocolate Cake With Coconut Filling

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As I recently have a little time, I was browsing on the web last week. Trying to find new, interesting tips, inspiring recipes that I've never used before, to impress my family with. Searching for a while yet couldn't discover too many interesting stuff. Right before I wanted to give up on it, I found this fabulous and simple dessert simply by luck over ambitiouskitchen. The dessert seemed so delicious on its photo, that required fast action.
It was not difficult to imagine the way it's created, its taste and how much my husband is going to love it. Actually, it is quite easy to delight the man when it comes to cakes. Yes, I'm a lucky one. Or possibly he is.Anyhow, I got into the blog and then used the comprehensive instuctions that have been accompanied by superb images of the procedure. It just makes life faster and easier. I could suppose it is a slight inconvenience to take photographs in the middle of cooking in the kitchen because you usually have sticky hands so I genuinely appreciate the commitment she devote to build this post and recipe easily implemented.
With that said I'm empowered to present my own recipe in a similar way. Many thanks the thought.
I had been tweaking the main recipe create it for the taste of my loved ones. Need to mention that it was a great success. They prized the taste, the overall look and loved having a sweet such as this in the middle of a lively week. They quite simply asked for even more, a lot more. So the next occasion I'm not going to make the same mistake. I'm likely to double the volume .

Continuing using the cakes marathon at home, this time it had been my sister's birthday cake. She asked me to get a chocolate cake crescent rolls ideas with coconut filling and I came across this formula at Nestlé. But after having seen a photo of a cake with superstars, she also asked me to decorated her cake in the same way as the one of the photo. As I never had made fondant icing before, I purchased one pack within the supermarket…haha.
After, once i was making the wedding cake, my sister asked me about the chocolate filling, yet I thought to here that this cake doesn't has a chocolate filling, just coconut filling, but she said to me that she wished a chocolate filling. Okay, as fast as I could, I made a chocolate filling and put into the refrigerator, so I might use it quicker. But in the end it turned out to be a good idea, because the coconut filling it's not to sweet, so the chocolate filling up added even more sweetness.
And I also help to make the most common Marie Biscuits Choco Balls that everybody loves. Ah, and if you don't want to use the fondant icing I'll post the delicious chocolate topping alternative.
Chocolate Wedding cake with Coconut Filling
1 cup cocoa powder
1/2 tbsp baking powder
In a medium-sized nonstick saucepan over moderate heat, heat cream slightly below boiling point. Remove from warmth and add cut chocolate. Having a whisk, stir until chocolate is completely melted and mixture is smooth.
Coconut Filling:
In a saucepan over low heat, heat egg white using the sugar, for approximately three minutes butter, stirring to dissolve the sugar (without let it boil). Remove from warmth and transfer towards the mixer, defeat on medium-high quickness until it cools to body's temperature and until the mixture is very clean(meringue). Add the large cream and the grated coconut and gently fold. Refrigerate until required.
Chocolate Filling up:
In much saucepan, mix the condensed dairy, cocoa and butter. Stir to dissolve the chocolates. Place over low temperature and stir constantly with a solid wood spoon. Continue stirring until you are able to see the bottom of the pot once you tilt the skillet,(the blend should slip quickly). This should take 10-12 longer you leave it to boil, the thicker it gets.
Preheat oven to 350ºF/180ºC. Separate the eggs while they are still cool, and cover the whites and yolks with plastic material wrap to avoid a film from developing in the egg yolks and the whites from drying out. Allow yolks and whites reach room temp before using (this will need about 30 minutes). Getting the yolks and whites at space temperature will ensure that the eggs reach their full quantity when beaten.
Into a large blending bowl, beat the butter using the sugar until smooth. Into a huge mixing dish, beat the butter using the glucose until soft. Add the egg yolks one by one and beat. Gradually add the flour, the chocolates powder, milk, baking powder and use a spoon to combine the ingredients. Within a clean bowl, whip the egg whites until foamy. Pour egg yolk combination over whites, gently folding using a plastic spatula simply until blended. Do not mix or beat. Separate the mixture evenly between two 8inch greased round skillet. Bake for 30 minutes. Loosen cakes from pans with an offset spatula, and unmold onto wire rack. Cool to area temperature
Assembling the cake:
Line a cooking sheet with parchment paper and place a cable rack more than it. Using a serrated knife, cut each cake in two horizontally. (If necessary, shave off any uneven pieces of cake with a serrated blade such that it can be smooth and also on all sides.) Brush the tops of three layers each with some of the syrup. Place the bottom layer on a 9-inch round of cardboard and place it in the cable rack. Pass on half the coconut filling evenly together with the layer. Best with a second layer of wedding cake. Pass on the delicious chocolate filling equally over it. Top with the third layer and pass on the rest of the coconut filling. Top with the fourth layer. Chill within the refrigerator for 2 hours. Spread the entire cake with the chocolates frosting or use fondant icing. Led to the refrigerator until servingtime.
"Food preparation is simultaneously a children's play and a adults enjoyment."

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