A very delicious, creamy, and moist cake with chocolate and coconut.
Ingredients for the batter:
- 6 eggs
- 12 tablespoons sugar
- 3 tablespoons oil
- 3 tablespoons milk
- 3 tablespoons cocoa
- 3 tablespoons flour
- 3 tablespoons starch
- 1.5 teaspoons baking powder
For the ganache cream:
- 200 ml heavy cream
- 150 g chocolate
For the filling:
- 1 liter milk
- 2 packets vanilla sugar
- 8 tablespoons sugar
- 1 packet vanilla pudding
- 5 tablespoons starch
- 100 g shredded coconut
- 300 ml heavy cream
Preparation:
- Bake the cake layers. Whip 2 egg whites with 4 tablespoons of sugar until foamy, then add the yolks, 1 tablespoon oil, 1 tablespoon milk, 1 tablespoon flour, 1 tablespoon starch, 1 tablespoon cocoa, and 1/2 teaspoon baking powder. Pour the mixture into a springform pan (23-24 cm diameter) lined with parchment paper and bake at 170°C (338°F) for 15 minutes. Bake two more layers in the same way and let them cool.
- Prepare the ganache cream. Heat 200 ml heavy cream and 150 g chopped chocolate in a pot on the stove until the chocolate is melted (do not let it boil). Let it cool, spread the ganache cream on all three cake layers, and let the cream cool down.
- Prepare the filling. Heat 800 ml milk, 8 tablespoons sugar, and 2 packets vanilla sugar in a pot on the stove. Mix 1 packet vanilla pudding, 5 tablespoons starch, and 200 ml milk and add to the heated milk mixture. Cook, stirring constantly, until it thickens, then add 100 g shredded coconut, stir, and let it cool.
- Whip 300 ml heavy cream until stiff. Mix the cold coconut milk pudding with a mixer and gradually add one tablespoon of whipped heavy cream while continuing to mix.
- Assemble the cake. Spread ganache cream on one cake layer, add some of the filling, place the second layer on top, spread more filling, place the third layer on top, and spread the filling on the top and sides of the cake.
- Sprinkle the cake with shredded coconut and decorate with melted chocolate.
Enjoy your delicious Chocolate-Coconut Fantasy cake!