Chocolate cake and coconut
Do you have in the pantry a jar of Nutella or Nocilla to consume? There is no better way to use it to prepare a delicious dessert with him! The chocolate cake and coconut It is ideal to satisfy the sweet tooth, but also to celebrate a special occasion or birthday of your children.
The dough creates a sponge cake, obtained by incorporating coconut meat, combined with a generous lining Nutella or Nocilla, with which can also cover the outside of the cake. To create a nicer aesthetic effect, then we will give you a few simple tricks: for example, cut into thin slices fresh coconut to create a pretty decorative motif.
Chocolate cake and coconut
Preparation time: 30 minutes
Cooking time: 60 minutes
Servings: 8 people
Ingredients for a cake 24 cm diameter
- 190 g butter
- 300 ml of fresh milk
- 3 medium eggs
- 350 g flour
- ½ teaspoon baking soda
- 1 sachet (16 g) baking powder or powder
- 1 pinch of salt
- 400 g of Nutella
- 200g sugar
- 150 g dried coconut
- Coffee beans and / or shredded coconut
To prepare the chocolate cake and coconut, Begin to rehydrate coconut, poured into a container with 200 ml of milk and let completely absorb the liquid.
Meanwhile, in a separate container, mixing the softened butter and sugar (You can also use an electric mixer). Starts working the mixture in a blender until smooth cream; then, add eggs and shake.
In the meantime, Sift flour and baking powder powder and bicarbonate sodium. also adds a pinch of salt and then mixing the flour, baking powder and baking soda, before pouring the mixture of butter, sugar and eggs. When you go to join everything completely, pour the coconut also rehydrated.
Finally, add the remaining 100 ml of milk and keep working the mixture until frothy and thick.
Grease and line a baking pan 24 cm diameter with greaseproof paper or vegetable, and pour the mass, level with a spoon and baked in an oven preheated to 180 during 60 minutes.
If you were to darken too much the surface after 30 minutes of cooking, you can cover the cake with foil and continue cooking.
Once cooked, remove from the oven the chocolate cake and coconut and let cool completely on a rack. When cool, you can cut the cake in half and fill with 300g Nutella. Then covers the other half of the cake and using other Nutella to coat the outside and around the perimeter with a spatula, to spread uniformly throughout.
Take a sheet of paper, draws a circle of the same diameter as the center of the cake and write and cut the word "coconut". Then finely cut slices of fresh coconut.
Now you can decorate the cake: Use the paper pattern to sprinkle grated coconut on the surface and then create the word "coco" the chocolate cake and coconut. You can add two coffee beans, chocolate praline or with lacasitos.
Decorate the perimeter of the cake with slices of coconut or you can decorate with desiccated coconut.
Your chocolate and coconut cake with Nutella It is ready to enjoy!
Keep the chocolate and coconut cake with Nutella in the refrigerator for 1 or 2 days. Just before serving, you can remove it from the refrigerator 15 or 20 minutes prior to the Nutella soften at room temperature.
It can be frozen chocolate and coconut cake with Nutella sliced and unfreeze the necessary portions occasionally.
For a richer mix, how about adding chocolate chips? You can enharinar slightly and stored in the refrigerator for preparation time, then add them as the last ingredient before placing the mixture into the mold.
In the pastry section, you have all kinds of items to decorate: Sprinkles, beads, etc. Choose your favorite and decorate to your liking.
If you chocolate and coconut cake with Nutella is to serve on a birthday, do not forget to put the candles!