Chocolate cake with coconut


- Butter: 125 grams (soft)

- Sugar: a cup

- Eggs: 2 pieces

- Coconut extract: half a teaspoon

- Flour: one and a half cups

- Baking powder: one and a half teaspoons

- Cocoa powder: a quarter of a cup

- Coconut: half a cup

- Milk: a cup

- Butter: 200 g (cut into cubes / for chocolate wrapping)

- Dark chocolate: 200 g (chopped / for chocolate coating)

How to prepare

1. Preheat the oven to 180 degrees and prepare a round cake pan by greasing it with butter and lining it with butter paper.

2. Beat butter, sugar and coconut extract with an electric mixer until fluffy.

3. Add the eggs one by one while continuing to beat until the ingredients are homogeneous.

4. Sift the flour with cocoa and baking powder and add the mixture to the butter and egg mixture.

5. Add half the amount of coconut and half the amount of milk to the mixture with the whisk, then repeat the ball with the rest of the coconut and milk until the ingredients are homogeneous and the mixture becomes creamy.

6. Pour the mixture into the prepared cake pan and bake in the oven for 55 minutes or until it passes the maturity test and then leave the cake to cool.

7. To make the filling: Mix the butter with sugar in a bowl and heat it over a water bath with stirring until it melts and becomes smooth and leave it to cool at room temperature, then stir the mixture with a spoon and decorate the cake in it. You can also cut the cake into two parts and fill it and then cover it with chocolate cream. 

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