If you’re searching for a dessert that combines rich chocolate and creamy coconut in a moist, decadent bite, look no further than the Molhadinho Prestige Cake. This Brazilian classic is perfect for celebrations or a cozy family dessert. With its luscious chocolate base and a creamy coconut filling, every slice is a burst of flavor and texture. It’s a crowd-pleaser that’s surprisingly easy to prepare.
In this guide, we’ll walk you through the process of creating this show-stopping dessert, including a step-by-step method for the cake, the creamy filling, and the final assembly.
Ingredients
For the Cake:
- 4 eggs
- 1/2 cup (tea) of oil
- 1 cup (tea) of milk
- 1 cup (tea) of sugar
- 1/2 cup (tea) of cocoa powder (preferably 50% cocoa)
- 2 cups (tea) of sifted wheat flour
- 1 tablespoon baking powder
For the Coconut Filling:
- 1 can of sweetened condensed milk
- 1 cup (tea) of shredded coconut
- 1 tablespoon of butter
For the Chocolate Syrup:
- 1 cup (tea) of milk
- 2 tablespoons of cocoa powder
- 2 tablespoons of sugar
For the Chocolate Topping:
- 200g of semisweet chocolate
- 1/2 cup (tea) of heavy cream
Preparation Time
- Preparation Time: 25 minutes
- Cooking Time: 40 minutes
- Total Time: 1 hour 5 minutes
- Servings: Serves 8-10 people
Instructions
1. Preparing the Cake Dough
- Blend the Base Ingredients:
In a blender, combine the eggs, milk, sugar, oil, and cocoa powder. Blend for about 1 minute until smooth and well-mixed. Using 50% cocoa ensures a balanced chocolate flavor. - Incorporate the Dry Ingredients:
Pour the blended mixture into a large bowl. Gradually add the sifted wheat flour, gently folding it into the batter until fully incorporated. Add the baking powder last, mixing lightly to avoid overmixing. - Bake the Cake:
Grease a medium-sized baking pan and dust it with cocoa powder to prevent sticking. Pour the batter into the pan and spread it evenly.
Bake in a preheated oven at 180°C (350°F) for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely before removing it from the pan.
2. Making the Coconut Filling
- In a small saucepan over medium heat, combine the sweetened condensed milk, shredded coconut, and butter.
- Stir continuously until the mixture thickens and begins to pull away from the sides of the pan, about 5-7 minutes.
- Remove from heat and let the filling cool before spreading it on the cake.
3. Preparing the Chocolate Syrup
- In another small saucepan, mix the milk, cocoa powder, and sugar.
- Heat gently, stirring constantly, until the sugar dissolves and the mixture thickens slightly.
- Remove from heat and let it cool to room temperature. This syrup will keep the cake moist.
4. Making the Chocolate Topping
- Melt the semisweet chocolate using a double boiler or microwave in 20-second intervals, stirring after each interval.
- Once melted, mix in the heavy cream until smooth and glossy. Set aside to cool slightly.
5. Assembling the Cake
- Once the cake has cooled, use a skewer to poke holes all over its surface. Pour the chocolate syrup evenly over the cake, ensuring it seeps into the holes for extra moisture.
- Spread the coconut filling evenly over the cake, creating a creamy layer.
- Finally, pour the chocolate topping over the coconut filling, spreading it smoothly with a spatula.
Serving and Storage
Refrigerate the cake for at least 2 hours before serving to allow the layers to set and flavors to meld. Slice and serve chilled or at room temperature. Store leftovers in an airtight container in the refrigerator for up to 3 days.
The Molhadinho Prestige Cake is a delightful combination of chocolate and coconut that’s sure to become a favorite in your dessert repertoire. Its moist texture, creamy filling, and luscious topping make it a standout dessert for any occasion. Whether you’re hosting a party or simply indulging your sweet tooth, this cake is guaranteed to impress. Give it a try, and let the irresistible flavors transport you to Brazil with every bite!