Chocolate Coconut Cake
Chocolate Coconut Cake
Mama's Choco Cake - chocolate cake filled with bake stable coconut filling that requires only the addition of water.
Recipe
| Group | Weight / Volume | Product |
|---|---|---|
| Mama's Choco Cake | 1.000 gr | Cake ingredients |
| Sunflower oil | 400 gr | Cake ingredients |
| Water | 400 gr | Cake ingredients |
| Coconut Filling | 800 gr | Filling ingredients |
| Water | 400 gr | Filling ingredients |
| Delicecover Choco or | Covering ingredients | |
| Mont Blanc or | Covering ingredients | |
| Eldorado (and florentines’ crumbs) | Covering ingredients |
Preparation
Use the flat beater to mix all the base ingredients at medium speed for 4 minutes.
Add 450 gr of the coconut filling and mix for half a minute at low speed.
Pour the mixture into a Bundt cake mold, filling it up to 2/3. Use a pipping bag to add preferable amount of the coconut filling and fill the mold with the rest of the mixture.
Bake at 180°C for 40-45 minutes.
Remove from the mold and tip over.
Decorate with Chocolatier Delicecover Choco once you have heated it so it becomes liquid. Alternatively sprinkle with Mont Blanc (white sugar in powder form, non-water soluble) or coat with Eldorado (hot process neutral gel) and Florentines’ crumbs.
Products
Mama's Choco Cake
Versatile mix for the preparation of chocolate cakes with homemade taste and endless applications.