Chocolate and coconut cake

Chocolate and Peach Cake – The Perfect Announcement!

If you have ever thought of a sweet way to announce a special news, this chocolate cake with mousse and peaches is the ideal choice. It’s a quick and delicious recipe, perfect for turning a simple moment into an unforgettable memory. With a cocoa base, milk chocolate mousse, vanilla peach charlotte, and a decadent glaze, this cake is sure to impress. Whether you have a special event or just want to indulge yourself, this recipe is perfect!

Preparation time: 1 hour
Baking time: 30-45 minutes
Total time: Approximately 3 hours (including cooling)
Number of servings: 12-14 servings

Ingredients

For the base (22 cm diameter):
- 5 eggs
- 5 tablespoons water
- 10 tablespoons sugar
- 8 tablespoons flour
- 2 tablespoons cocoa

For the chocolate mousse:
- 300 ml liquid cream
- 300 g milk chocolate
- 20 ml cognac

For the vanilla peach charlotte:
- 3 packets gelatin (10 g x 3)
- water (for preparing the gelatin)
- 2 tablespoons granulated sugar + ½ cup sugar
- 1 egg
- 3-4 peach halves (from compote)
- 1 tablespoon heavy cream
- 250 ml liquid cream

For the glaze:
- 75 ml water
- 150 g sugar
- 150 ml liquid cream
- 75 g glucose (energizing honey)
- 60 g black cocoa
- 15 g granulated gelatin (prepared according to package instructions)

For the syrup:
- 500 ml water
- 250 g sugar
- 20 ml cognac

For decoration:
- chocolate candies
- colored coconut flakes
- marzipan (from Dr. Oetker, for decorations)
- a little blue coloring (gel from Wilton)

Preparing the Base

1. Preparing the pan: Start by lining the cake pan with parchment paper. Make sure the paper is well adhered to the sides of the pan to prevent the base from sticking.

2. Preheating the oven: Preheat the oven to 200°C for even heating.

3. Beating the eggs: In a large bowl, beat the egg whites with a pinch of salt until frothy. Gradually add the sugar, continuing to beat until you achieve a stiff foam.

4. Adding the yolks: Add the yolks all at once and the water, mixing gently.

5. Incorporating dry ingredients: Sift the flour and cocoa, gradually adding them to the mixture. Use a spatula to gently fold in, from top to bottom, to keep the air in the batter.

6. Baking: Pour the mixture into the prepared pan and bake for 30-45 minutes. Check if it’s done with a toothpick - it should come out clean. Do not open the oven in the first 15 minutes to avoid the bases sinking.

7. Cooling the bases: After baking, let the base cool completely and cut it into three equal discs.

Preparing the Chocolate Mousse

1. Melting the chocolate: In a heavy-bottomed pot, place the liquid cream over low heat. Add the broken chocolate pieces and stir gently until almost melted. Turn off the heat and stir until completely melted.

2. Cooling: Allow the mixture to cool slightly, then refrigerate for at least 2 hours.

3. Beating the mousse: Remove the bowl from the refrigerator and mix the chocolate cream with a mixer for about 5 minutes, until fluffy and light in color. Add the cherries from the jam and the cognac, mixing with a spoon.

Preparing the Peach Charlotte

1. Hydrating the gelatin: Soak the gelatin in cold water according to the package instructions.

2. Preparing the gelatin: Mix the hydrated gelatin with 2 tablespoons of sugar and the egg. Place over low heat, stirring continuously, until the sugar dissolves, without allowing it to boil.

3. Cooling the gelatin: Let it cool. Meanwhile, whip the liquid cream with ½ cup of sugar and 1 tablespoon of heavy cream.

4. Adding the peaches: Drain the peach halves and cut them into cubes. When the gelatin has cooled, mix it with the whipped cream and the peach pieces.

Preparing the Syrup

1. Boiling the syrup: Boil the water with the sugar until completely dissolved. Let it cool, then add the cognac.

Preparing the Glaze

1. Hydrating the gelatin: Soak the gelatin in cold water.

2. Preparing the glaze: In a heavy-bottomed pot, combine the water, liquid cream, sugar, and glucose. Stir until the sugar melts. Add sifted cocoa and boil for 3 minutes, stirring continuously.

3. Adding the gelatin: Remove the glaze from the heat, strain it through a sieve, and let it cool to 30-40°C. Add the melted gelatin and let it reach a fluid but dense consistency.

Assembling the Cake

1. First disc of base: Place the first disc of base on a platter. Soak it with the prepared syrup, then add the chocolate mousse and level it evenly.

2. Second disc of base: Place the second disc of base, soak it, and add the peach charlotte. Level well to achieve a uniform appearance.

3. Third disc of base: Place the last disc of base and let the cake refrigerate overnight to set well.

4. Applying the glaze: Prepare the glaze and carefully pour it over the chilled cake. Ensure it is evenly distributed.

5. Decoration: Decorate the cake with coconut flakes and chocolate candies, adding the marzipan decorations. Use the gel coloring to add additional details.

Chef's Tip:

For an even more flavorful cake, you can add a few drops of vanilla essence to the chocolate mousse or the peach charlotte. Also, play with the decoration using fresh seasonal fruits for a colorful and vibrant look!

Nutritional Information (per serving):

- Calories: approximately 400 kcal
- Protein: 6 g
- Fat: 20 g
- Carbohydrates: 50 g

Frequently Asked Questions:

- Can I replace milk chocolate with dark chocolate? Yes, but keep in mind that the cake will have a more intense and less sweet flavor.

- How can I keep the cake fresh? Store it in the refrigerator, covered with plastic wrap or in an airtight container, to prevent drying out.

- What drinks pair well with this cake? An espresso coffee or a glass of sweet white wine can perfectly complement the rich flavors of the cake.

This chocolate and peach cake will not only bring great joy but will also become a tradition in your family, bringing smiles and unforgettable moments. Enjoy it and don't forget to share the good news with your loved ones!