chocolate and coconut cake vegan recipe uk

chocolate and coconut cake vegan recipe uk

Ingredients:

  • For sheets:
  • 6 eggs
  • 6 tablespoons sugar
  • 3 tablespoons oil
  • 3 tablespoons cocoa
  • 6 tablespoons flour
  • esenta de rom
  • 1 baking powder
  • For chocolate cream:
  • 120 g dark chocolate
  • 200 ml liquid cream
  • For coconut cream:
  • 375 ml evaporated milk
  • 80 g coconut
  • 90 g white chocolate
  • 150 ml liquid cream
  • 1 teaspoon jelly
  • For the glaze:
  • 1 envelope glaze Duo by Dr. Oetcher
  • chocolate chips

chocolate and coconut cake vegan recipe uk

Preparation Chocolate and coconut cake:

Wheat:

Whisk the egg whites with a pinch of salt, as for meringue. Gradually add the sugar and mix until a glossy foam is obtained. The yolks are mixed with the oil and rum essence, then incorporated into the egg white foam, mixing gently. Flour mixed with cocoa and baking powder is easily incorporated into the composition, mixing from the bottom up. The composition is divided into 3 equal parts and bake 3 sheets in a tray (20/30 cm) lined with baking paper, over medium heat, about 10-12 minutes. Remove to a grill and leave to cool. They do not overlap.

Chocolate cream:

Melt the broken chocolate pieces together with the liquid cream. Bring to the boil, set aside and mix. Let cool for at least 1 hour. When the chocolate has cooled and hardened well, mix until it becomes fluffy. Keep cool until the cake is set.

Coconut cream:

We mix the coconut with the evaporated milk in a bowl that we then put on the fire. Bring to a boil, mix well and leave to cool, during which time the rooster will soften and absorb almost all the liquid.

We hydrate the gelatin in 2 tablespoons of cold water. We melt the broken chocolate pieces with liquid cream. Bring to the boil, set aside and mix. When it has cooled and reached a bearable temperature on the finger, put gelatin and mix until it melts. Let it cool until it hardens. Mix just like dark chocolate cream, then add little by little coconut, stirring gently. Let it cool until it hardens.

The 2 creams are placed between the worktops, in the desired order. 🙂 Put the envelope with the icing in the microwave for 1 minute until the icing liquefies, then distribute it over the cake as evenly as possible. Sprinkle with chocolate chips and let cool for a few hours.

chocolate and coconut cake vegan recipe uk

Personal remark : this glaze from Dr. Oetcher seemed to me a total failure. Although they say that "what is left can be stored in the refrigerator for 14 days", the amount in the envelope was not enough for this cake, which is not very large. I had to stretch it well to cover it all, and the "duo" effect was a big crack. :)) Plus it hardens a lot and becomes brittle, so the cake will be very ruffled. :))

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