Cake Batter
The same ingredients as the coconut cake to the side, plus:
1/3 cup of chocolate powder
Syrup
The same ingredients as the coconut cake to the side
Filling
3/4 cup of sugar
1/2 cup of water
1/2 teaspoon vanilla extract
5 egg whites
1 envelope of unsweetened gelatin, colorless
Topping
1 1/2 cups of heavy cream
4 tablespoons of corn syrup
4 tablespoons of butter
2 tablets of medium-dark chocolate
Accessories
2 round cake pans with 25cm diameter greased with butter
Cake Batter
The same ingredients as the coconut cake to the side, plus:
1/3 cup of chocolate powder
Syrup
The same ingredients as the coconut cake to the side
Filling
3/4 cup of sugar
1/2 cup of water
1/2 teaspoon vanilla extract
5 egg whites
1 envelope of unsweetened gelatin, colorless
Topping
1 1/2 cups of heavy cream
4 tablespoons of corn syrup
4 tablespoons of butter
2 tablets of medium-dark chocolate
Accessories
2 round cake pans with 25cm diameter greased with butter
Cake Batter
Follow the recipe for the coconut cake batter (on the side) and add the chocolate powder along with the flour
Syrup
Follow the recipe for the syrup of the coconut cake (on the side)
Filling
1
Beat the egg whites until soft peaks form and gradually add the sugar, without stopping to beat, until stiff peaks form
2
Put the water in a small bowl and sprinkle the gelatin
Leave for 5 minutes
Place it in a warm water bath to dissolve the gelatin
Remove from heat and add to the meringue, then mix well
3
Grease one of the cake pans used to prepare the cake (clean) with oil and pour the meringue mixture
Leave it in the refrigerator for 1 hour
Topping
1
Chop the chocolate into small pieces and set aside
2
Heat the heavy cream and corn syrup over low heat until it starts to boil
Remove from heat and add the chopped chocolate
Add the butter and mix until the chocolate melts and becomes smooth
Leave it in the refrigerator for 30 minutes
Assembly
Place one of the cakes on a large plate and brush with half of the syrup
Over it, shape the gelatin.Pour another cake on top, pour the remaining syrup over it
Spread the topping
using a spatula
Leave to chill for 3 hours.
