Chocolate cake KING'S TASTE! 😋
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Chocolate cake KING’S TASTE!
► Recipe and ingredients:
✅Coconut filling:
270 g milk (coconut milk or regular milk).
100 g powdered sugar.
10 g vanilla sugar.
10 g corn starch.
100 g coconut flakes.
Stir until smooth.
Bring to the boil while stirring constantly.
Let it cook for 1-2 minutes.
Cover with cling film.
Allow to cool to room temperature.
✅Chocolate coffee cream:
450 g cream (36%).
10 g instant coffee.
Heat to dissolve the coffee.
370 g (1 can) condensed milk.
300 g dark chocolate 54%.
Bring the mixture to the boil, stirring constantly.
Cook for about 10 minutes, stirring vigorously.
Cover with cling film.
Allow to cool to room temperature.
✅ For the sponge cake:
105 g all-purpose flour.
25 g cocoa powder.
7 g baking powder.
Mix everything together to form a smooth dough.
4 eggs (200 g).
A pinch of salt.
105g sugar.
Beat until the volume of the mixture increases by 3-4 times (approx. 10 minutes).
40 g vegetable oil.
65 g milk (coconut or regular milk).
Sift 1/2 part of the dry ingredients.
Stir carefully from bottom to top to keep the eggs loose.
Sift in the remaining dry ingredients.
Mix carefully.
Line a baking tray with a diameter of 20 cm.
Bake in a preheated oven at 180°C for 35 minutes.
Allow to cool to room temperature.
If desired, cut off the top layer.
Cut into 3 equal pieces.
✅Impregnation::
50 ml milk (coconut or regular milk).
50 ml coffee.
2 teaspoons of powdered sugar.
Soak each layer of sponge cake.
Spread 1/3 of the coconut filling on each layer of sponge cake.
Spread 1/4 of the chocolate-coffee cream on each sponge cake.
Leave 1/4 of the chocolate coffee cream for decoration (cover with cling film, keep in the fridge, take out 30 minutes before decorating to warm the cream).
Place the cake in the refrigerator for at least 4 hours, preferably overnight.
Level the top, grease the sides, grate white porous chocolate.
Enjoy your meal! ❤️
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“Production Music courtesy of Epidemic Sound”.
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