1 cup of sugar
1 cup of cocoa powder
2 cups of all-purpose flour
1 cup of water
5 eggs
1 tablespoon of active dry yeast
1 teaspoon of vanilla extract
Margarine and all-purpose flour to taste.
Filling: 1 liter of meringue-based ice cream.
Covering: 2 cups of whipped cream, 100g of shredded coconut, 100g of chocolate shavings
1 cup of sugar
1 cup of cocoa powder
2 cups of all-purpose flour
1 cup of water
5 eggs
1 tablespoon of active dry yeast
1 teaspoon of vanilla extract
Margarine and all-purpose flour to taste.
Filling: 1 liter of meringue-based ice cream.
Covering: 2 cups of whipped cream, 100g of shredded coconut, 100g of chocolate shavings
Beat the egg whites until fluffy, then add the yolks, sugar, cocoa powder, water, flour, vanilla extract, and yeast
Mix well
Pour the batter into a greased and floured round mold and bake for 30 minutes
Let it cool and flip
Cut off the top of the cake, remove the core leaving a border of 2 cm, fill with ice cream and cover the cake again
Cover the cake with aluminum foil and refrigerate for two hours
When serving, top with whipped cream, sprinkle with shredded coconut, and decorate with chocolate shavings.
