Coconut Surprise Cake
A delightful chocolate cake with a coconut filling surprise, topped with a smooth chocolate ganache.
By @souzan_shariat
Cook time: 60 minutes
Servings: 12
Ingredients
- 270 grams triple zero flour
- 180 grams sugar
- 0.25 teaspoon vanilla
- 8 grams baking powder
- 30 grams cocoa powder
- 3 pieces eggs
- 100 grams liquid oil
- 180 grams milk
- 2 pieces egg whites
- 120 grams powdered sugar
- 120 grams fatty coconut powder
- 0 soft butter
- 0 flour
- 80 grams dark chocolate coins
- 80 grams breakfast cream
Instructions
- Preheat the oven to 180°C for a gas oven or 160°C for an electric oven with a fan. Ensure the oven is preheated before baking.
- In a bowl, mix 270 grams (2 and 1/4 cups) of triple zero flour, 180 grams (3/4 cup) of sugar, 1/4 teaspoon of vanilla, 8 grams (2 teaspoons) of baking powder, and 30 grams (about 1/3 cup) of cocoa powder.
- Add 3 room temperature eggs (each weighing 60 grams with shell), 100 grams (about 1/2 cup) of liquid oil, and 180 grams (3/4 cup) of room temperature milk to the dry ingredients and mix until smooth.
- For the coconut filling, beat 2 egg whites (60 grams) until frothy. Gradually add 120 grams (1 cup) of powdered sugar and 120 grams (about 1 and 1/2 cups) of fatty coconut powder until a sticky dough forms.
- Form 12 coconut balls and let them rest in a covered container in the refrigerator for 30 minutes. For cupcakes, make 14 smaller balls.
- Grease a 24 or 25 cm diameter hollow cake mold with soft butter and dust with flour. Pour two-thirds of the cake batter into the mold.
- Arrange the chilled coconut balls close together on top of the batter. Pour the remaining one-third of the batter over the coconut balls gently.
- Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
- For the ganache, melt 80 grams of dark chocolate coins and 80 grams of breakfast cream over a double boiler until smooth. Pour the warm ganache over the cooled cake.
- Allow the cake to cool in the mold if using oil spray, then remove. If greased with butter and floured, wait 15 to 20 minutes before removing from the mold.