Name: Chocolate Cake Filled with Pineapple and Coconut
Prep time: 85 min
Cook time: 45 min
Yield: 8
Cuisine: Internacional
Ingredients: 6 eggs, for the cake; 1/2 cups sugar, for the cake (100 g); 3 1/2 cups flour, for the cake (700 g); 1/4 cups cocoa powder, bitter (50 g), for the cake; 1 cup vegetable oil, for the cake (250 ml); 1 cup dark chocolate, melted, for the cake (250 ml); 1/2 teaspoons REXAL® baking powder, (4 g); 1 1/2 cups milk, for the cake (375 ml); 1/8 cups walnuts, chopped (25 g), for the cake; 1/2 cups sugar, for the coconut cream (100 g); 4 tablespoons cornstarch, for the coconut cream (60 g); 1 cup milk, hot, for the coconut cream (250 ml); 1 cup coconut milk, for the coconut cream (250 ml); 1/2 cups coconut, grated, blended until powdered, for the coconut cream (100 g); 1 teaspoon vanilla essence, for the coconut cream (7 ml); 1 cup pineapple jam, for the filling (200 g); 2 tablespoons cornstarch, for the jam (30 g); 1 tablespoon water, for the jam (15 ml); 2 1/2 cups semisweet chocolate, in pieces, for the topping (500 g); 1 cup whipping cream, hot, for the topping (250 ml); coconut, grated, blended until powdered, for decoration)

Preparation

40 mins

45 mins

Low

Preheat the oven to 180 °C. For the chocolate cake: Beat the eggs along with the sugar with a whisk until they begin to froth. While continuing to whisk, gradually add the flour, cocoa powder, vegetable oil, melted dark chocolate, Rexal® Baking Powder, and milk. Keep beating until you obtain a slightly thick mixture.