Chocolate Layer Cake

No day without chocolate: Coconut layer cake with chocolate cream

Preparation time: 40 minutes
Baking time: 28 minutes
Total time: 1 hour and 8 minutes
Number of servings: 12

In a world where chocolate reigns supreme in desserts, this coconut layer cake with chocolate cream proves to be a true culinary gem. With a light texture and a delicious combination of flavors, this dessert is sure to become a favorite among loved ones. The recipe is simple but requires a bit of patience and attention to detail. Let's get started!

Necessary ingredients:

*Coconut layer:*
- 3 egg whites
- 1 pinch of salt
- 120 g sugar
- 150 g grated coconut

*Layers:*
- 150 g powdered sugar
- 150 g flour
- 80 g butter
- 8 eggs

*Cream:*
- 300 g dark chocolate
- 200 g soft butter
- 200 g powdered sugar
- 5 egg yolks
- Rum essence

*Decoration:*
- 200 g chocolate (dark or milk)
- 100 g butter
- Grated coconut (for sprinkling on top)

A brief story about the cake:

This delicious cake has deep roots in dessert tradition, symbolizing joy and celebrations. The combination of coconut and chocolate has always brought a touch of exoticism and refinement, and with the delicate layers, it becomes a perfect dessert for any occasion. Whether you serve it at a party or simply indulge yourself, the coconut layer cake with chocolate cream will leave an unforgettable impression.

Step by step for a perfect result:

1. Preparing the coconut layer:
- In a clean bowl, beat the egg whites with a pinch of salt until frothy. It's important to use a bowl without any grease to achieve a well-beaten foam.
- Gradually add the sugar, continuing to mix until it completely dissolves and becomes a glossy, creamy meringue. This process takes about 5-7 minutes.
- Gently fold in the grated coconut using a spatula. Do this with gentle movements to avoid deflating the meringue.
- Pour the mixture into a baking tray lined with parchment paper and level the surface with a spatula. Bake in a preheated oven at 180°C for about 18 minutes, until the surface is lightly browned. Let it cool completely in the tray.

2. Preparing the layers:
- In another bowl, beat the egg whites with a pinch of salt, then add the powdered sugar and mix until it becomes a glossy foam.
- In another bowl, combine the egg yolks with the melted (but cooled) butter and mix well. Add this mixture to the egg white foam.
- Gradually fold in the sifted flour, mixing gently with a spatula.
- Line the bottom of a baking tray with parchment paper and add the mixture in the center with a large spoon. Level it with a knife blade to cover the tray evenly. Bake for about 10 minutes, then invert the layer onto another sheet of parchment paper and repeat the process until you finish the mixture (you should get about 7 layers).

3. Preparing the chocolate cream:
- In a bowl over a double boiler, add the egg yolks and sugar, stirring continuously until thickened and achieving a cream consistency similar to sour cream. This step is essential for a smooth and velvety texture.
- Separately, melt the chocolate over a double boiler and gradually add the soft butter, mixing well. Add the rum essence and mix vigorously until well combined.
- Combine the egg yolk cream with the melted chocolate and mix well.

4. Assembling the cake:
- In the tray where you baked the layers, line it with plastic wrap.
- Place the first coconut layer, followed by a layer of chocolate cream. Continue with a layer, then cream, until you finish with a coconut layer. I used only 3 layers, but you can vary according to your preferences.
- Refrigerate the tray for a few hours for the cream to set.

5. Decorating:
- In a small bowl, melt the chocolate with the butter, then pour it warm over the last layer. Level it with a knife for a uniform appearance.
- Sprinkle grated coconut on top and refrigerate to set.

Tips and useful advice:
- Make sure all ingredients are at room temperature for the best texture.
- You can use white chocolate or milk chocolate to vary the cream's flavor.
- If you want a more intense flavor, you can add a few drops of vanilla essence to the chocolate cream.

Frequently asked questions:
- Can I use other types of coconut? Yes, you can also use dehydrated coconut, but make sure it’s not too dry.
- How can I tell when the layers are baked? When they have a golden color on the edges and easily detach from the parchment paper, they are ready.
- How long does the cake keep? It can be stored in the fridge for up to 5 days, but I recommend consuming it as soon as possible to enjoy its freshness.

Serving:
This cake pairs perfectly with a glass of cold milk or a cup of aromatic coffee. You can also serve it with vanilla ice cream for a contrast of temperatures and flavors.

Enjoy every bite of this coconut layer cake with chocolate cream, and your days will surely be sweeter!