Chocolate cake with coconut and pecans
10 servings
120 minutes
Chocolate cake with coconut and pecans is a refined combination of delicate chocolate, sweet coconut flakes, and crunchy nuts. Its history traces back to European cuisine, where baking traditions blend rich flavors and textures. Thick and aromatic chocolate paired with airy layers creates the base, while the nutty-coconut cream adds an exquisite taste to the dessert. The cream made from condensed milk and butter fills the cake with sweetness and softness, creating a harmony of flavors. This cake is perfect for festive tables and cozy family tea times as it brings warmth and delight in every bite.
1
Preheat the oven to 180 degrees and line a round baking pan with parchment paper.
2
Break the chocolate into pieces, pour boiling water over it, and melt it in a water bath.
- Dark chocolate: 110 g
- Water: 0.3 glass
3
Mix the flour, baking soda, and salt.
- Wheat flour: 2 glasss
- Baking soda: 0.8 teaspoon
- Salt: to taste
4
Beat softened butter (150 grams) with sugar (1.5 cups) until fluffy.
- Butter: 300 g
- Sugar: 2.8 glasss
5
Add egg yolks one by one, then mix in chocolate and vanilla (1.5 teaspoons). Gradually add the flour mixture and milk in small portions, alternating.
- Egg yolk: 4 pieces
- Dark chocolate: 110 g
- Vanilla: 2 teaspoons
- Wheat flour: 2 glasss
- Milk: 0.8 glass
6
Whip the egg whites into a strong foam and gently fold into the main mixture. Divide it into 3 equal parts and bake 3 layers (for 35 minutes each). Carefully detach the baked layer from the sides of the pan with a spatula, remove it from the pan after 15 minutes, and let it cool completely.
- Chicken egg: 3 pieces
7
Layer the cooled cakes with cream. To prepare the cream, whisk the egg yolks with condensed milk and vanilla until smooth. Then add sugar and butter, and cook over medium heat, stirring constantly, until the mixture takes on a brownish hue (about 12 minutes). Then remove from heat and mix thoroughly with coconut flakes and nuts. Cool to room temperature.
- Egg yolk: 4 pieces
- Condensed milk: 1 jar
- Vanilla: 2 teaspoons
- Sugar: 2.8 glasss
- Butter: 300 g
- Desiccated coconut: 200 g
- Pecan: 1.5 glass
8
Decorate the top of the cake with nut-coconut cream.
- Desiccated coconut: 200 g
- Pecan: 1.5 glass
