Brazilian PrestΓgio Chocolate Coconut Cake
Ingredients
Cake batter
- 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 cream filling
- 1 (14 oz) can sweetened condensed milk
- 1 (14 oz) can evaporated milk
- 1 (200 ml) carton coconut milk
- 3 tablespoons cornstarch
- 100 grams shredded coconut
- 1 tablespoon butter
- 1 (200 ml) carton heavy cream
Chocolate ganache topping
- 1 (200 ml) carton heavy cream
- 150 grams semi-sweet chocolate
Syrup
- 1 1/2 cups milk
- 2 tablespoons chocolate drink powder
Preparation
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 blend until just combined
Pour the batter into a greased medium baking pan
Bake in a preheated oven at 200Β°C for 45 minutes
Let the cake cool completely
Cut the cake into two horizontal layers
Syrup
Mix milk and chocolate drink powder until dissolved
Moisten each cake layer with the milk mixture
Filling
Combine sweetened condensed milk, evaporated milk, coconut milk, cornstarch, shredded coconut, and butter in a saucepan
Cook over medium heat, stirring constantly, until the mixture thickens
Remove from heat and stir in the heavy cream
Let the filling cool to lukewarm
Spread the filling between the cake layers
Topping
Combine heavy cream and semi-sweet chocolate in a heatproof bowl
Melt in the microwave or over a double boiler, stirring until smooth
Let the ganache cool
Spread the ganache over the top of the cake
Refrigerate the cake for 2 hours
Decorate as desired
