Chocolate cake with coconut cream
I usually make this cake when I need something substantial for dessert, with layers and a cream that doesn't run. The recipe calls for two layers and two creams, but it doesn't have complicated steps. I've prepared it several times for birthdays, and I know what to expect at each stage. Coconut and chocolate glaze are the main reasons it often returns to my kitchen. Quick info Total time: about 2 hours Preparation time: 60 minutes Baking time: 25-30 minutes/layer Servings: 12-16 Difficulty: medium Recipe type: holiday cake, special occasions Ingredients Layer 1 (with cocoa): 7 eggs 6 tablespoons sugar 1 packet vanilla sugar 7 tablespoons flour 3 tablespoons cocoa 1 packet baking powder Layer 2 (with rum essence): 7 eggs 6 tablespoons sugar 1 packet vanilla sugar 6 tablespoons flour 1 packet baking powder rum essence (to taste) Coconut cream: 80 g coconut 200 ml liquid cream 100 g white cooking chocolate 100 g butter or margarine Chocolate cream: 1 milk chocolate 200 ml liquid cream Decoration: 1 packet chocolate glaze colored sprinkles whipped cream in a tube (optional) Preparation method 1. Cocoa layer Separate the eggs. Beat the egg whites until stiff with a pinch of salt. Mix the yolks well with the sugar and vanilla sugar until creamy. Then incorporate the yolks into the beaten egg whites, mixing gently. Start adding the flour, baking powder, and cocoa gradually, mixing with wide movements. Pour the resulting mixture into a baking tray lined with parchment paper and level it. Bake in a preheated oven at low heat for 25-30 minutes. Remove the layer and let it cool in the tray. 2. Rum essence layer The procedure is the same as for the first layer, except that I don't add cocoa but rum essence at the end. Beat the egg whites separately, mix the yolks with the sugar and vanilla sugar, combine everything, then incorporate the flour with the baking powder. Add the rum essence to taste, mix, then pour into the same tray (or one of similar size), lined with parchment paper. Baking takes the same time, 25-30 minutes, at low heat. 3. Coconut cream Put the liquid cream in a mixer until it becomes firm. Grate the white chocolate (I use a grater with small holes). Mix the butter or margarine separately until creamy, then add the grated chocolate and coconut. Incorporate the whipped cream, mixing gently until homogeneous. 4. Chocolate cream Melt the milk chocolate in a double boiler. When it cools slightly (but hasn't hardened), mix it with the liquid cream, blending until you obtain a uniform cream. 5. Assembly On the cooled cocoa layer, spread the coconut cream in an even layer. Place the rum layer on top, pressing lightly. Smooth the chocolate cream on top. 6. Decoration Heat the chocolate glaze directly in the packet, in warm water, until it becomes liquid. Pour it over the cake and spread it as evenly as possible. Sprinkle the colored decorations. Whipped cream from a tube can be added at serving if I want a more festive appearance. Why I make the recipe often I prefer it because I can work on the layers and creams one at a time, without stressing about exact times. The cake holds up well in the fridge, and the flavors blend more pleasantly after a few hours. The coconut cream is quick, without boiling or gelatin. It slices cleanly and can be easily transported. Tips and variations Tips The layers must be completely cooled before spreading the creams; otherwise, they will soften or the cream will run. If you don't have two identical trays, bake one at a time and use the same parchment paper. The glaze is easier to spread when the cake is cold. Substitutions Margarine can be replaced with butter for a smoother texture in the coconut cream. You can use dark chocolate in the cream, but the texture and taste will be more intense and not as sweet. Liquid cream can be either vegetable or animal, according to preferences. Variations You can add soaked raisins to the layer or the coconut cream if you want. If you don't have colored sprinkles, you can put coconut flakes on top of the glaze. Serving ideas It cuts best with a knife passed through warm water for clean slicing. It works well on festive platters or wrapped for a picnic. Frequently asked questions 1. What size is the suitable tray? A classic baking tray or a medium rectangular one is suitable. It's important that it is not too small, so the layers don't turn out too thick. 2. What kind of cream should I use? Any liquid cream works, both vegetable and animal, as long as it is whipped well. 3. Can bitter chocolate be used in the creams? Yes, but the cake will have a more intense cocoa flavor and will be less sweet. 4. Can the cake be frozen? I do not recommend freezing, as the cream layers can separate and the texture changes. 5. Is it necessary to use two different layers? No, but the combination of cocoa-coconut-rum essence is part of the charm of the recipe. Nutritional values Approximate values for one serving (out of 16): Calories: 270-320 kcal Proteins: 5-6 g Carbohydrates: 30-35 g Fats: 14-16 g Calories are estimates and depend on the type of chocolate and cream used. The cake contains eggs, sugar, butter, so it is not dietetic. Storage and reheating It keeps well in the fridge, covered, for up to 3 days. The layers do not soften if the layers have been baked completely. I do not recommend reheating in the oven or microwave; it is served cold or at room temperature. If left for more than 3 days, the layers may soften from the creams.
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