Hello! Thank you for visiting our food corner, where we bring you delicious homemade recipes week after week. Today’s treat is Chocolate Cake. Get ready to jot down the ingredients, as we’ll show you this simple recipe step by step. It’s a versatile treat that pairs perfectly with breakfast, as a light snack, or even with fresh salads!
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How to make Chocolate Cake
Chocolate cake with coconut filling and chocolate icing. You don’t need to go to a nearby restaurant or nearby food place. Here you find Pretty food, Meal prep and without having to buy online cooking classes.
Ingredients:
For the Filling:
- 100 g (3.5 oz) shredded coconut
- 450 ml (15.2 oz) milk
- 400 g (14 oz) heavy cream
- 395 g (14 oz) sweetened condensed milk
- 2 tbsp cornstarch
For the Cake:
- 3 eggs
- 2 ½ cups (320 g / 11.3 oz) all-purpose flour/ wheat flour
- 1 ½ cups (300 g / 10.6 oz) sugar
- 1 cup (120 g / 4.2 oz) 50% cocoa powder
- ¾ cup (180 ml / 6.1 oz) vegetable oil
- 1 tbsp baking powder
- 200 ml (6.8 oz) water
For the Topping:
- 200 g (7 oz) heavy cream
- 200 g (7 oz) milk chocolate
Directions:
Filling:
In a saucepan, combine the sweetened condensed milk and cornstarch. Mix well until the cornstarch is fully dissolved.
Add the heavy cream, milk, and shredded coconut. Stir to combine.
Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Cook for an additional 2 minutes, then remove from heat.
Transfer the filling to a bowl, cover with plastic wrap directly on the surface of the cream, and let it cool completely.
Cake:
In a mixer, beat the eggs until they double in volume.
With the mixer running, gradually add the sugar and oil, beating well after each addition.
Add the cocoa powder, water, flour, and baking powder. Mix until all ingredients are fully incorporated.
Pour half of the batter into a greased and floured large rectangular pan.
Add the filling on top of the batter, spreading it evenly with a spoon. Cover with the remaining batter.
Bake in a preheated oven at 180°C (350°F) for 40–45 minutes or until a toothpick inserted into the cake comes out clean.
Remove from the oven and let it cool slightly without removing it from the pan.
Topping:
Melt the milk chocolate in the microwave in 30-second intervals, stirring after each interval.
Add the heavy cream and mix until smooth and glossy.
Pour the topping over the cake in the pan, spreading it evenly. If desired, sprinkle shredded coconut on top for decoration.
Serve:
Let the cake cool completely, then slice and serve. Enjoy your chocolate cake with creamy coconut filling!
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