A milky delicious chocolate sponge cake, layered with chocolate ganache and a milk coconut filling, perfect for coconut chocolate lovers.
The coconut flavour in desserts works best in its natural form. Similarly, artificial coconut flavouring can ruin a delicious dessert, and a bit of excess will make it unpalatable. But the wide collection of coconut ingredients in the market sufficiently eliminates the need for artificial flavouring. From coconut milk and cream, coconut sugar, and desiccated coconut, these will surely bring out the coconut flavour in any dessert.
The good news is, coconut and chocolate are inexpensive. And with just simple readily available ingredients, this cake comes together easily. The prep time is a bit longer but it will be worth every bite. This cake consists of;
- A chocolate sponge cake .
- Whipped chocolate ganache frosting
- Toasted milky coconut filling
- Chocolate ganache drip
Similar recipes with Chococlate Coconut Combinations.
- Chocolate Coconut Raspberry Truffles
- Homemade Coconut Macaroons
- Chocolate Coconut Brownies.
- Brownie coconut cookies.
- Homemade coconut Icecream.
- Samoa Cheesecake Bars
- German Chocolate Cake
- Homemade Almond joys
How to make Chocolate Sponge Cake Step by step.
Step one: Preheat the oven to 170C. Grease and flour the baking tins and set them aside. Mix the dry ingredients, sift, then set aside.
Step two: In a medium bowl, mix egg whites with half the sugar and whip to form a meringue.
Step three: In another bowl, mix the egg yolks and the remaining half of the sugar until combined. Add in the milk, vanilla extract and mix until frothy.
Step four: Afterwards, mix the egg yolk mixture with the flour mixture and drizzle in hot coffee, stirring constantly. Finally, fold the egg white mixture with the flour mixture and pour the cake batter into a baking tin.
Step six: Bake for 30-35 minutes at 170 degrees celsius.
Coconut Filling.
Start by toasting unsweetened coconut flakes until evenly browned. Afterwards, soak with coconut milk, cover and refrigerate for 1-2 hrs before using. This softens the coconut while also increasing the coconut flavour.
Afterwards, squeeze out the excess milk in the coconut mixture then add sweetened condensed milk and mix thoroughly. Set aside until ready to use.
Chocolate Ganache Layer.
Finely cut dark chocolate and mix with hot heavy cream. Set this mixture aside to cool then add in cold heavy cream, then mix thoroughly until everything is combined. Cover it with plastic wrap and refrigerate for at least 5 hours. Afterwards, whip the ganache using a hand blender or stand mixer until fluffy, lighter and silky.
Assembly.
Start by cutting the chocolate sponge cake into small layers and soak with a syrup. For this cake, I used chocolate syrup but a simple sugar syrup will also do. Layer with whipped chocolate ganache and coconut filling in every layer. Afterwards, refrigerate the layered cake while you make the chocolate ganache for the drip.
Drip the cold cake with chocolate ganache and garnish with shredded coconut.
Tips for Success when Making Chococlate Cococnut Cake
- Make the chocolate ganache and the coconut filling a day before baking.
- Use alkalized cocoa when making the Coconut Sponge cake.
- Toast the coconut for an intense coconut flavour, then soak it in milk to make it soft. Be sure to squeeze out the excess milk before adding the condensed milk.
- You can substitute the chocolate whipped ganache with any chocolate frosting that you prefer.
- To reduce the baking time, pour the cake batter in two different baking tins.
- You can also soak the toasted coconut in regular milk or any nut milk.
Other Popular Cake Flavor Combinations you should try.
- Lemon and Blueberry.
- Orange and chococlate .
- Lemon and White chococlate.
- Strawberry and lemon.
- Chocolate and Coffee.
Chocolate Coconut Cake Recipe.
- Course Dessert
- Servings 8
- Cook time 40 Minutes.
- Author Winnie
Ingredients.
Chocolate Sponge Cake.
- 200 gms flour
- 40 gms Alkalized cocoa powder
- 100 gms egg yolks
- 180 gms egg whites
- 220 gms sugar
- 180 ml milk
- 100 ml vegetable oil
- 1/4 tsp salt
- 2 tbs vanilla extract
- 5 tbs strong instant coffee
Whipped Chocolate Ganache.
- 300 gms chopped dark chocolate
- 450 ml heavy Cream
Coconut Filling
- 300 gms Unsweetened Shredded coconut
- 250 ml Condensed milk
- 500 ml coconut milk
Chocolate Ganache Drip
- 130gms chopped dark chocolate
- 80gms heavy cream
- 20gms unsaltaed butter
- Pinch of salt
Procedure.
Chocolate Sponge cake.
- Preheat the oven to 170 degrees Celsius. Grease and flour the baking tin then set aside.
- Afterwards, mix and sift all the dry ingredients in a medium bowl and set them aside.
- Take half the sugar and mix with the egg whites in a bowl and whip with a stand mixer/ hand mixer until foamy.Then set it aside.
- In another bowl mix the egg yolks, oil,milk and the remaining sugar. Whip until everything is mixed in. Afterwords, mix the flour mixture/ dry ingredients with the egg yolk mixture, drizzling in hot instant coffee.
- Then, fold the flour mixture with the egg white mixture. Pour in a baking tin and bake at 170 degrees celsius for 30-35 minutes.
Chocolate Syrup.
Mix cocoa powder with water one teaspoon instant coffee and sugar then bring to a boil. Let it sit to cool to room temperature before bathing the cake.
Whipped Chocolate Ganache.
Divide the heavy cream into two portions, 300 ml and 150 ml. In a medium-sized pot, over medium flame, bring 300 ml heavy cream to a boil. Afterwards, pour in the hot heavy cream over the chocolate stirring continuously. Set it aside to cool to room temperature then add in the remaining cold heavy cream and mix until smooth. Cover with a cling film and refrigerate for at least 5 hours.
Afterwards, remove from the fridge and whip using a stand mixer/ hand mixer until light and fluffy.
Coconut Filling.
- On a baking tray lined with parchment paper, spread shredded unsweetened coconut and toast in a preheated oven at 120 degrees celsius for up to 10-13 minutes or until evenly browned. Remember to stir after every few minutes to ensure its evenly toasted.
- After the coconut is toasted and cooled, pour it in a medium bowl and mix with coconut milk. Cover with plastic wrap, and let it sit for at least two hours.
- Afterwards, squeeze out the excess milk then mix with condensed milk.
Assembly.
- Cut the chocolate cake in to small layers. Soak with the chocolate syrup.
- Layer with the whipped chocolate ganache as the base then top with the coconut filling. Do this in every layer. Frost the cake with the remaining chocolate ganache then refrigerate.
- Afterwards,use the chocolate ganache to drip the cake then decorate with shredded coconut.
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