Savor the exotic flavors of this Coconut Chocolate Cake, a delightful dessert featuring a rich chocolate cake base topped with a creamy coconut mixture. Drizzled with a smooth chocolate ganache and garnished with fresh red fruits like strawberries and raspberries, this cake is a perfect blend of tropical and chocolate flavors.
Why You’ll Love This:
- The combination of a moist chocolate cake with a sweet coconut topping creates a delicious contrast.
- Chocolate ganache adds a layer of rich indulgence.
- Fresh red fruits provide a refreshing and colorful garnish.
- Ideal for a special dessert or as a treat for coconut and chocolate lovers.
Ingredients:
- Cake: 3 eggs, 75g brown sugar, 75g granulated sugar, 8g vanilla extract, a pinch of salt, 120ml sunflower oil, 125g milk, 40g cocoa powder, 7g baking powder, 130g all-purpose flour
- Coconut Mixture: 750ml milk, 65g cornstarch, 125g granulated sugar, 8g vanilla extract, 100g grated coconut
- Topping: 100g dark chocolate, 100ml heavy whipping cream
- Garnish: Grated coconut, fresh strawberries, raspberries
Method:
- Whisk eggs with sugars, vanilla, and salt. Add oil and milk. Sift in cocoa powder, baking powder, and flour. Bake in a greased pan at 175°C for 20-25 minutes.
- Cook milk, cornstarch, sugar, and vanilla in a saucepan until thick. Stir in grated coconut. Spread over cooled cake and bake for 10-12 minutes.
- For the ganache, heat cream and pour over chopped chocolate. Stir until smooth.
- Pour ganache over the cooled cake and refrigerate until set.
- Garnish with fresh strawberries, raspberries, and grated coconut.
Pro Tips:
- Adjust the sugar according to your taste.
- Ensure the cake is completely cooled before adding the coconut mixture and ganache.
Enjoy your homemade Coconut Chocolate Cake, a delightful treat that’s sure to impress!
