Chocolate-Coconut Cake
Description
Homemade baked goods for tea. I've long believed that for some reason chocolate sponge cake turns out tastier than the regular light one. Probably, sponge cake batter simply loves cocoa. Combined with a creamy buttercream, it becomes something absolutely amazing in terms of flavor! And the appearance of such a dessert also provokes an incredible appetite. Serve cooled or slightly warm.
Instructions
- 1
Step 1
Sift the flour with the baking powder. If you have a coffee grinder, turn the sugar into powdered sugar—this will make the dough lighter. Mix the flour with cocoa and powdered sugar. Separately, beat 2 egg yolks with milk. Add 30 grams of sugar. Gradually add the flour and cocoa mixture in portions to the beaten egg yolks and milk. Beat thoroughly with a mixer.
- 2
Step 2
Beat five egg whites, separated from the yolks, in a separate bowl for about a minute. Then add 30 grams of sugar. Continue beating until stiff peaks form, like meringue. Add one-third of the egg whites to the batter, carefully mixing with a spatula. Then add the remaining egg whites in two batches, gently folding them in without abrupt movements.
- 3
Step 3
Take a deep baking dish. Grease it with vegetable oil. For extra security, you can place parchment paper in the dish and then grease it with oil. Pour the batter into the dish and bake in the oven at 170 degrees Celsius for 40 minutes. Of course, do not open the oven door before the time is up, otherwise the sponge cake will collapse. Remove the baked cake and let it cool completely in the pan, preferably turned upside down (if possible). Then, cut the sponge cake into two equal parts.
- 4
Step 4
Let's move on to the cream. 50% of the success depends on it! Take coconut milk and heat it in a saucepan. If you don't have coconut milk for any reason, use regular milk instead. Beat 3 egg yolks. Add half a cup of sugar (or slightly less if you prefer a less sweet cream). Add starch. Pour half a cup of the warmed coconut milk into the eggs and mix well. Pour the yolk mixture back into the coconut milk in the saucepan and bring to a boil.
- 5
Step 5
Boil the cream for about three minutes. Cool until completely cold. Add butter to the cooled cream and beat with a mixer. Spread the cold cream over the cake layer, smoothing it evenly over the surface. Top with the second cake layer and let it soak.
- 6
Step 6
In a separate saucepan, heat the cream with pieces of dark chocolate until melted. The result should be a thick chocolate sauce, which we will use to pour over our cake.
- 7
Step 7
Pour the warm glaze over the top cake layer and refrigerate. Once cooled, sprinkle the cake with coconut flakes. Beauty, nothing more!