Coconut chocolate cake from the tray
Preparation time: 50 min. Level: easy
Ingredients
For 24 Pieces
200 g Dark chocolate
400 g Butter or margarine
250 g Sugar
1 pinch Salt
1 packet. Vanillin sugar
8 Eggs (size M)
500 g Flour
1 packet. Baking powder
6 tbsp Cow milk
75 g Desiccated coconut
1 tbsp Cocoa powder
1 tbsp Icing sugar
Preparation
1
Coarsely chop the chocolate and melt over a water bath. Beat the fat, sugar, salt and vanilla sugar with the whisk of a hand mixer until creamy. Stir in the eggs one after the other. Mix the flour and baking powder and stir in alternately with the milk. Remove a good 1/3 of the dough, stir in the grated coconut. Stir the melted chocolate and cocoa into the remaining dough.
2
Grease the fat pan of the oven (32 x 39 cm). Place half of the chocolate dough in a greased fat pan and smooth it out. With the help of a tablespoon, spread the coconut dough evenly over the dark dough in small heaps (so that there are gaps). Place the remaining dark dough on top, carefully smooth it out so that the dark dough finishes. Bake in a preheated oven (electric stove: 175 °C/ convection: 150 °C/ gas: mark 2) for about 25 minutes.
3
Remove the cake from the oven, place on a wire rack and leave to cool. Lightly dust with powdered sugar
Nutritional values a Piece
337 kcal
6 g protein
21 g fat
31 g Carbohydrates
Ingredients
For 24 Pieces
200 g Dark chocolate
400 g Butter or margarine
250 g Sugar
1 pinch Salt
1 packet. Vanillin sugar
8 Eggs (size M)
500 g Flour
1 packet. Baking powder
6 tbsp Cow milk
75 g Desiccated coconut
1 tbsp Cocoa powder
1 tbsp Icing sugar
Preparation
1
Coarsely chop the chocolate and melt over a water bath. Beat the fat, sugar, salt and vanilla sugar with the whisk of a hand mixer until creamy. Stir in the eggs one after the other. Mix the flour and baking powder and stir in alternately with the milk. Remove a good 1/3 of the dough, stir in the grated coconut. Stir the melted chocolate and cocoa into the remaining dough.
2
Grease the fat pan of the oven (32 x 39 cm). Place half of the chocolate dough in a greased fat pan and smooth it out. With the help of a tablespoon, spread the coconut dough evenly over the dark dough in small heaps (so that there are gaps). Place the remaining dark dough on top, carefully smooth it out so that the dark dough finishes. Bake in a preheated oven (electric stove: 175 °C/ convection: 150 °C/ gas: mark 2) for about 25 minutes.
3
Remove the cake from the oven, place on a wire rack and leave to cool. Lightly dust with powdered sugar
Nutritional values a Piece
337 kcal
6 g protein
21 g fat
31 g Carbohydrates