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Yamilette

Yamilette González
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Recipe of Chocolate and Coconut Cake
Yamilette

Yamilette González
Recipe of Chocolate and Coconut Cake
Yamilette

Yamilette González
Recipe of Chocolate and Coconut Cake
Yamilette

Yamilette González
Recipe of Chocolate and Coconut Cake
Yamilette

Yamilette González
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Chocolate and Coconut Cake

65 minutes
Easy
10 servings
2
When you taste this cake nothing will be the same with its incredible chocolate flavor and a spectacular filling of nuts with coconut. It will seduce even the most demanding palate. Do not miss the opportunity to prepare it and fill yourself with all the flavor of chocolate!
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Ingredients

  • 3 cups of flour for the cake
  • 1 1/2 cups of sugar for the cake
  • 2 teaspoons of sodium bicarbonate for the cake
  • 1 teaspoonful of Salt for the cake
  • 3/4 of Cup of cocoa for the cake
  • 2 cups of Water for the cake
  • 2/3 of Cup of vegetable oil for the cake
  • 2 spoonfuls of Apple vinager for the cake
  • 1 tablespoon of vanilla for the cake
  • 1 1/2 pieces of cream cheese for the filling
  • 1 tablespoon of Hazelnut cream for the filling
  • 1 Cup of grated coconut roasted, for filling
  • 3/4 of Cup of nut finely chopped, for filling
  • 1 1/2 packages of cream cheese for bitumen
  • 1/3 of Cup of sugar glass for bitumen
  • 2 spoonfuls of cocoa for bitumen
  • 1 Cup of cream to beat for bitumen
  • 1 Cup of chocolate melted, to decorate
  • to taste of nut finely chopped, to decorate

    Preparation

    Preheat the oven to 180 ° C.
    For the cake, in a bowl mix all the dry ingredients. Reservation.
    In another bowl mix all the wet ingredients. Reservation.
    Mix the wet ingredients over the dry ones, whisk for 5 minutes until they have a homogeneous consistency.
    Pour over 3 molds, previously greased and floured, bake for 25 minutes, or until you insert a toothpick and it comes out clean.
    For the filling, beat the cream cheese with the hazelnut cream, add the grated coconut and the nuts. Reservation.
    For the bitumen, add the cream cheese, add the icing sugar, the cocoa, the cream to beat and beat for 3 more minutes until integrating.
    On a sponge base place a little filling repeat the procedure and place on top the last base of sponge cake.
    Cover the cake with the chocolate bitumen, add the melted chocolate, with the help of a sleeve with curly duya, decorate the cake with the rest of the bitumen and add nuts.

    PRESENTATION

    A slice on a dessert plate, accompanied by a glass of cold milk.

    TIPS

    The vinegar along with the baking soda helps your cake is super fluffy.

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    1000
    kcal
    50%
    Carbohydrates
    139
    g
    46%
    Proteins
    20.6
    g
    41%
    Lipids
    53.5
    g
    82%
    Fiber
    18.6
    g
    37%
    Sugar
    63.9
    g
    71%
    Cholesterol
    40.1
    mg
    13%
    Esha
    Rate this Tip.
    Ratings (2)
    Karol Calle
    2018-05-22T15:38:39.00-06
    Muy rico sigue subiendo más vídeos de postres
    Karla Talancon
    2018-02-02T12:30:52.00-06
    Muy rico
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