Description
Extremely tasty, tender, moderately moist vanilla and chocolate cake combined with caramel sauce and crispy fried coconut will make a lasting impression!
Ingredients
-
Butter
290 g
-
Brown sugar
250 g
-
Chicken egg
3 piece
-
Flour
320 g
-
Leavening agent
-
Salt
1.5 tsp
-
Milk
240 ml
-
Cocoa powder
5 Tbsp
-
Soda
0.5 tsp
-
Water
120 ml
-
Condensed milk
0.5 can
-
Coconut shavings
-
Chocolate milk
Cooking
In this recipe, definitely use brown sugar. I used brown sugar Mistral Demerara.
For light dough: mix the flour, baking powder and salt. In a separate bowl, beat softened butter and sugar until light fluffy. Add the eggs, milk and gradually the flour mixture. It turns out light and fluffy dough.
For chocolate dough: beat the butter and sugar until light fluffy. Add egg, milk and gradually add the dry ingredients (flour, cocoa, salt, baking powder, soda). Stir and add boiling water. It turns out the batter.
In the form, greased with butter (I have a silicone mold), put some chocolate batter on his spoon to spread the light dough. Repeat in this order until the end of the dough. Bake in a preheated 180 degree oven for about 50 minutes.
At this time, browned on a dry pan coconut until Golden brown.
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.