Hello friends, today I present this delightful chocolate cake with coconut cream and white chocolate to make for any special occasion. A fabulous filling with mascarpone cream, white chocolate, and coconut that will surprise you. Below you will find the recipe..
- Difficulty: Easy
- Cost: Inexpensive
- Cuisine: Italian
Ingredients for the Chocolate Cake with Coconut Cream and White Chocolate
- 2 eggs
- 1 cup all-purpose flour
- 3/4 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 1/4 cup sunflower oil (80 g butter)
- 1/2 cup warm water
- 1/3 cup milk
- 2 tablespoons lemon juice
- Half packet baking powder
- 1 teaspoon vanilla extract
- 1 pinch fine salt
- 1 cup mascarpone
- 1/2 cup heavy cream
- 4.5 oz white chocolate
- 1/2 cup shredded coconut
- 1/2 cup whipped cream
- 2 tablespoons powdered sugar
- Nutella®
- Coconut pralines (Or Raffaello pralines)
- Shredded coconut
- 1 cup mascarpone (Or ricotta)
- 1/2 cup shredded coconut
- 1/3 cup condensed milk
- as needed shredded coconut
- 2 tablespoons liquid cream
Tools
- Bowls
- Electric whisks
- Hand whisks
- 1 Spatula
- 1 Small pot
Steps for the Chocolate Cake with Coconut Cream and White Chocolate
To make this delicious chocolate cake with coconut cream and white chocolate, start by making the cake. First, pour the milk into a glass, add the lemon juice, and let it rest for 15 minutes to create a pseudo buttermilk. In a bowl, mix the sugar, vanilla, and eggs with a hand whisk for a few minutes. Add the oil and continue mixing, then add the milk with lemon juice and mix again carefully. Finally, add the flour, alternating with the warm water, then add the unsweetened cocoa powder, and lastly the sifted baking powder and fine salt, mixing carefully to get a smooth and homogeneous batter. Butter and flour a 9-inch diameter pan and pour in the batter. Bake in a preheated static oven at 350°F for 30-35 minutes, then do the toothpick test. Turn off, remove from the oven, and let cool.
In a large bowl, pour the mascarpone and condensed milk and mix carefully, add the shredded coconut (40 g) and mix thoroughly first with a spatula and then with your hands to obtain a compact but soft dough. In a separate plate, arrange enough shredded coconut. Form the praline with your hands into a ball and place it in the shredded coconut for the final garnish, rolling it gently to cover the entire surface. Continue in this way with the rest of the dough. Place all the coconut pralines on a serving plate and store in the refrigerator.
First, pour the fresh liquid cream into a small pot and let it simmer, add the previously chopped white chocolate and mix carefully until it melts completely. Let it cool for an hour. The white chocolate ganache needs to be cold before use.
In a bowl, beat the mascarpone and powdered sugar with electric whisks, add the now cold white chocolate ganache, and continue mixing at maximum speed until you get a frothy mixture. Finally, add the shredded coconut and mix thoroughly. Lastly, add the previously whipped cream and fold it in from bottom to top using a spatula until you get a homogeneous mixture. Refrigerate to firm up for 30 minutes.
Cut the chocolate sponge cake into two to obtain 2 discs, even out the layers well to have 2 discs of the same height. On a serving plate, place the first cake disc and fill with plenty of mascarpone and white chocolate cream, leveling well, then place the other cake disc and with the help of a smooth spatula for cakes, glaze the entire cake with Nutella.
Decorate the top of the cake with tufts of Nutella, coconut pralines, and finally dust with shredded coconut, then refrigerate to firm up for 40 minutes.
Serve. I hope you enjoy this latest recipe of mine, until next time, friends.
STORAGE, TIPS, AND NOTES
The cake can be prepared in advance, even the night before, just let it acclimate for about ten minutes before serving. If you want, you can avoid making the coconut pralines at home and buy them. If you don’t like Nutella, you can opt for a chocolate glaze.
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