Brazilian Prestige Chocolate Cake with Coconut Filling
Ingredients
Cake
- 4 eggs
- 1 1/2 cups warm milk
- 3/4 cup oil
- 2 cups sugar
- 2 cups all-purpose flour
- 1 cup cocoa powder
- 1 teaspoon baking powder
Coconut filling
- 1 (14 oz) can sweetened condensed milk
- 1 (14 oz) can evaporated milk
- 1 (200 ml) bottle coconut milk
- 3 tablespoons cornstarch
- 100 grams shredded coconut
- 1 tablespoon butter
- 1 (200 ml) carton heavy cream
Chocolate topping
- 1 (200 ml) carton heavy cream
- 150 grams dark chocolate
Moistening mixture
- 1 1/2 cups milk
- 2 tablespoons chocolate powder
Preparation
Cake
Blend eggs, warm milk, oil, and sugar in a blender for 2 minutes
With the blender running, gradually add flour and cocoa powder
Add baking powder and stop the blender
Pour the batter into a greased medium baking pan
Bake in a preheated oven at 200 degrees Celsius for 45 minutes
Let the cake cool completely
Cut the cake horizontally into two layers
Coconut filling
Cook sweetened condensed milk, evaporated milk, coconut milk, cornstarch, shredded coconut, and butter in a saucepan over medium heat
Stir constantly until the mixture thickens
Remove from heat and stir in heavy cream
Let the filling cool to lukewarm
Moistening and assembly
Dissolve 2 tablespoons chocolate powder in 1 1/2 cups milk
Moisten both cake layers with the chocolate milk mixture
Place one cake layer on a serving plate
Spread the coconut filling over the layer
Top with the second cake layer
Topping
Combine heavy cream and dark chocolate in a heatproof bowl
Melt in the microwave or over a double boiler, stirring until smooth
Let the chocolate mixture cool
Spread the chocolate topping over the assembled cake
Refrigerate the cake for 2 hours
Decorate with sprinkles before serving
