Easy Children Recipes: CHOCOLATE COCONUT BARS / THREE LAYERED CAKE / CHOCOLATE COCONUT LAYER CAKE

Wednesday, July 6, 2016

CHOCOLATE COCONUT BARS / THREE LAYERED CAKE / CHOCOLATE COCONUT LAYER CAKE

INGREDIENTS
FOR BASE:
3/4 cup all-purpose flour
1/2 cup dark chocolate
3/4 cup butter
1/2 tsp baking powder
1 cup powdered sugar
2 tbsp cocoa powder
3 eggs

For Coconut Layer
2 cups desiccated coconut powder
1 tin of condensed milk

For top layer (Ganache)

1 cup dark chocolate
1/2 cup fresh cream (I used Amul fresh cream)

METHOD

Sift flour, baking powder and cocoa powder. Keep aside.

Chop dark chocolate, add butter and melt in microwave or double boiler making sure chocolate melts completely.

Let it come down to room temperature. Add eggs one at a time whisking continuously. Add sifted flour and cocoa powder mix and powdered sugar. Mix well.

The batter will little liquidy but thick. Grease a square pan with butter. Transfer this in greased pan. Bake it at 180 degree Celsius for 35-40 minutes or till the skewer comes out to be clean.

Let cake cool down completely.

For Coconut Layer

In a bowl, mix together coconut powder and condensed milk. Make sure it has a thick consistency. Spread it well all over the cool cake.

For Last Layer (Ganache)
Heat cream, don't bring to boil. Add chopped dark chocolate. Mix well. If chocolate is not melted completely, micro till chocolate melts. Your ganache is ready. Stir well making sure no lumps are formed. Spread this on coconut layer.

Cover the dish with cling film and keep in fridge for not more than 30 minutes. Slice according to the desired shape and serve.

Notes:

1. I used spring baking tray so that it can be taken out smoothly and perfectly.

2. Don't add egg in hot melted dark chocolate or it will become crumbly. Let chocolate come down to room temperature.

Pictorial:

1. Melt dark chocolate and butter together.

2. Add in powdered sugar.

3. Let chocolate come down to room temperature. Add one egg at a time.

4. Add sifted cocoa powder, flour and baking powder.

5. Transfer in greased spring square baking tray. Bake it at 180 degree Celsius for 30-35 minutes or till skewer comes out to be clean. sorry for not having baked pic of first layer.

For coconut layer:

1. In a bowl, mix together coconut powder and condensed milk.

2. It should be thick. Take taste test, if required add more condensed milk, or if, it's too sweet for you add more coconut powder.

3. Spread it evenly on baked and cooled cake. Keep in fridge till the time you prepare ganache.

4. Chop dark chocolate. Warm (not heat) fresh cream add in chopped dark chocolate. cover for 2-3 minutes. Mix well. If chocolate is not melted completely warm in micro for 30 seconds and mix.