how to make cake with chocolate coconut slice
For those who love slice cake, today I bring a suggestion in the chocolate and coconut flavor, incredibly delicious and beautiful. Let's learn how to make it!
PORÇÕES10 slices
CALORIAS631 Kcal
PREP.3h 30m
COZ. 40m
TOTAL4h 10m
COZINHABrazilian
INGREDIENTES
Dough
3 units of Egg
1 cup of Sugar 6.35 oz (180g)
1 cup of Cocoa Powder 3.17 oz (90 g)
1/4 cup fl oz of Oil 2.03 fl oz (60 mL)
1/2 cup of Warm Water 4.06 fl oz (120 mL)
1 and 1/12 cup of All-Purpose Flour 6.35 oz (180 g)
2 tsp of Baking Powder 0.35 oz (10 g)
Filling
20.64 oz of Sweetened Condensed Milk(585 g)
10.58 fl oz of Heavy Cream 10.58 fl oz (300 g)
3.53 oz of Coconut shredded(100 g)
Sauce and Topping
6.88 oz of Sweetened Condensed Milk (195 g)
1/2 cup of Water4.06 fl oz (120 mL)
4 tbsp of Chocolate Powder 1.41 oz (40 g)
5.29 fl oz of Heavy Cream(100 g)
Coconut shredded to taste
INSTRUÇÕES
Dough
1
<p>In a bowl, combine the eggs, sifted sugar and chocolate powder, and oil. Mix well.</p>
2
Then add the warm water and mix again.
3
Add the sifted all-purpose flour and stir.
4
When homogeneous, add the baking powder and mix gently.
5
<p>Pour into a rectangular pan measuring 8.7in x 3.9in x 3.5 in (22cmx10cmx9cm) in height. Line the bottom with parchment paper, and do not need to grease or flour the sides.</p>
6
<p>Bake in a preheated oven at 392°F (200°C) for approximately 45 minutes or until a toothpick comes out clean.</p>
Filling
1
Place all the ingredients in a pan and mix.
2
Bring to medium heat, stirring constantly. Once it boils, cook for 9-10 minutes.
3
Turn off the heat and divide into 2 bowls.
4
Cover with plastic wrap in contact and let it cool to room temperature.
Sauce and Topping
1
<p>To make the chocolate sauce, take 2 tablespoons of the topping condensed milk and mix with warm water.</p>
2
To make the topping, put the remaining condensed milk in the pan with the heavy cream and mix.
3
<p>Add sifted chocolate powder and mix well until dissolved.</p>
4
Bring to medium heat, stirring constantly.
5
Once it starts boiling, cook for 2 minutes.
6
Turn off the heat and pour into a small bowl.
7
Cover with plastic wrap in contact and let it cool to room temperature.
Assembly
1
Take the pan that baked the cake and line it with a food-grade plastic bag.
2
<p>Place a layer of dough on the bottom; it's important that it's the smoothest.</p>
3
<p>Drizzle with chocolate sauce.</p>
4
Add half of the filling.
5
Place another slice of dough.
6
Drizzle with more syrup.
7
<p>Add the remaining filling.</p>
8
Place the last layer of dough.
9
<p>Drizzle with the remaining chocolate sauce</p>
10
<p>Now add all the topping and shredded coconut.</p>
11
Cover and refrigerate for at least 3 hours
12
Unmold the cake by pulling the plastic bag
13
Lay it on its side on a sheet of parchment paper
Packaging
1
<p>I used cellophane paper it comes in the size of 33.46 inches x 39.37 inches (85cmx100cm) cut to the size of 11.02 inches x 9.84 inches (28cmx25cm)</p>
2
Take a spatula and fold the cellophane paper; this will make it much easier
3
<p>Cut the cake into about 0.78 inch (2 cm )slices and place on the cellophane paper</p>
4
<p>It is always very important to wash the knife in each cut</p>
5
Fold the cellophane paper over the cake and gently run your fingers over it to make it stick
6
<p>Seal with tape. Close the edges like a present, and also use tape</p>
Observações e Fotos
Tips:
For slice cake packaging, there is also a slightly plastic-coated cardboard sheet to place this type of cake, which makes it even more protected, just like small boxes. Look for it in confectionery stores or online.
Shelf Life5 days if stored under refrigeration (refrigerator),90 days if stored under freezing (freezer).
