Coconut Chocolate Cake with Strawberry Cream
Ingredients :
For the chocolate cake:
200g dark chocolate
4 eggs
125 g butter (or margarine)
100 grams of sugar
100 grams of wheat flour
3 teaspoons of baking powder
For the coconut cake:
3 egg whites
120 grams of sugar
120 g grated coconut
For the strawberry cream:
400 g strawberries (fresh or frozen)
3 tablespoons of sugar
2 teaspoons of vanilla sugar
4.5 level teaspoons ground gelatin
300 grams of whipped cream
For the chocolate buttercream:
150 grams of butter
100g dark chocolate
Other than that:
a piece of fondant (white)
Food coloring of your choice (pink and purple for me)
Flower cutters
sugar sprinkles
Preparation:
Prepare the chocolate cake. Mix the flour and baking powder in a bowl. Put aside. Break the chocolate into pieces and melt it in a bain-marie with the butter (or margarine). Let cool. Beat the eggs with the sugar until frothy. Continue to beat and add the melted chocolate. Reduce mixer speed to medium. Gently stir in the flour mixture until everything is combined.
Place baking paper at the bottom of the springform mold (diameter 26 cm) and stretch the circle around it. Pour the chocolate batter into the springform pan and smooth out. Bake in the preheated oven for approx. 25-30 minutes at 180°C (top and bottom heat). (Use a wooden skewer to check that the dough is no longer sticking). Once cooled, cut in half horizontally.
Prepare the coconut cake. Beat the egg whites until stiff. Continue to beat and gradually add the sugar. Finally add the coconut flakes.
Place baking paper at the bottom of the springform mold (diameter 26 cm) and stretch the circle around it. Pour the coconut batter into the springform pan and smooth it out. Bake in the preheated oven for approx. 20 minutes at 180°C (top and bottom heat). Let cool.
Prepare the strawberry cream. Wash the strawberries, drain them, core them and mix them with the sugar and vanilla sugar. (Thaw the frozen strawberries and puree with the sugar and vanilla sugar).
Soak gelatin in 4.5 tablespoons of cold water for about 5 minutes. Dissolve the gelatin while stirring, stir in about 3 tablespoons of the strawberry puree, then stir in the rest of the puree. refrigerate. As soon as the puree begins to gel, whip the cream until stiff and incorporate.
Place a chocolate base on a cake plate and arrange the cake ring around it. Spread half of the strawberry cream on top. Place the coconut cake on top and spread the remaining strawberry cream. Place the second layer of chocolate on top. Place the cake in the refrigerator for a few hours or overnight.
Prepare the chocolate buttercream. Chop the chocolate and melt it in a bain-marie. Let cool. Cream the softened butter. Continue to stir and add the cooled but still liquid chocolate. Spread the entire cake with the chocolate buttercream. Put the cake in the refrigerator.
Meanwhile, prepare the fondant flowers. Color the fondant as desired, roll out and cut out the flowers. Decorate the cake with the flowers and sugar sprinkles.
