Chocolate cake with coconut & chocolate frosting
Nutritional Info
- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 193.7
- Total Fat: 13.6 g
- Cholesterol: 47.2 mg
- Sodium: 66.2 mg
- Total Carbs: 15.2 g
- Dietary Fiber: 0.7 g
- Protein: 3.0 g
View full nutritional breakdown of Chocolate cake with coconut & chocolate frosting calories by ingredient
Number of Servings: 24
Ingredients
-
For the cake:
150gr dark chocolate
150 gr unsalted butter
150gr powdered sugar
5 medium eggs
150gr flour
2 tsp baking powder
1 tsp vanilla extract
For the frosting:
150gr dark chocolate
100gr dessicated coconut
Directions
Turn the oven on to 200C degree.
In the mixer, add the soften butter with the powdered sugar and mix until it has the consistency of a mousse.
Meanwhile, in a bain marie, cut the dark chocolate in pieced and let it melt slowly.
Separate the egg yolks and the whites.
Once the chocolate has melted, let it cool down and add to the butter/sugar mix.Add the eggs, one by one and the vanilla extract.
Beat the egg whites until hard and keep aside.
Put the mixture chocolate/butter/sugar in a big bowl and add 1/3 of the flour (in which you have added the baking powder), then 1/3 of the egg whites, then again the other 1/3 of the flour and the other 1/3 of egg whites. Finish mixing by adding the rest of the flour then egg whites.
In a big oven dish, put a baking sheet and lay the cake mixture in a hot oven and let cook for 30mns.
You can check if it's cooked with a knife - if some dough sticks on the knife then add 10mns and check again.
Once the cake is cooked, put it on a long plate and let cool down.
In a bain marie again, melt the dark chocolate and once liquid take off from the top of the pan and add the coconut.
Cover the cake with the mixture and let cool down.
Serving Size: Makes 24 servings in a large oven dish
Number of Servings: 24
Recipe submitted by SparkPeople user FLORSHA.
In the mixer, add the soften butter with the powdered sugar and mix until it has the consistency of a mousse.
Meanwhile, in a bain marie, cut the dark chocolate in pieced and let it melt slowly.
Separate the egg yolks and the whites.
Once the chocolate has melted, let it cool down and add to the butter/sugar mix.Add the eggs, one by one and the vanilla extract.
Beat the egg whites until hard and keep aside.
Put the mixture chocolate/butter/sugar in a big bowl and add 1/3 of the flour (in which you have added the baking powder), then 1/3 of the egg whites, then again the other 1/3 of the flour and the other 1/3 of egg whites. Finish mixing by adding the rest of the flour then egg whites.
In a big oven dish, put a baking sheet and lay the cake mixture in a hot oven and let cook for 30mns.
You can check if it's cooked with a knife - if some dough sticks on the knife then add 10mns and check again.
Once the cake is cooked, put it on a long plate and let cool down.
In a bain marie again, melt the dark chocolate and once liquid take off from the top of the pan and add the coconut.
Cover the cake with the mixture and let cool down.
Serving Size: Makes 24 servings in a large oven dish
Number of Servings: 24
Recipe submitted by SparkPeople user FLORSHA.