Prestige Chocolate Cake Filled with Creamy Ganache

When I think about surprising in kitchen with delicious and practical recipes, chocolate cake is one of my favorites. Today, I'm going to teach you how to make a cake that comes out of the oven already filled, with an irresistible combination of chocolate dough and a prestigious creamy filling. Get ready to impress everyone with this delight.

Let's get straight to the point and start preparing this recipe that will make everyone's mouth water. Follow the step by step and guarantee a perfect cake, easy to make and full of flavor! Let's go?

How to Make Chocolate Cake with Prestige Filling

Coconut Filling Preparation

Ingredients:

• 4 tablespoons cornstarch
• 800 ml of milk
• 1 can of condensed milk (395g)
• 1 box of cream (200g) or 200 ml of coconut milk
• 100g grated coconut
• 2 sifted egg yolks
• 1 tablespoon butter or margarine

Preparation method:

1. Dissolve the cornstarch with a little milk in a saucepan.
2. Add the remaining milk and mix well.
3. Add the condensed milk, cream (or coconut milk), grated coconut, sifted egg yolks and butter.
4. Cook over medium heat, stirring constantly, until a consistent cream forms.
5. Transfer to a container, cover with plastic wrap and let cool.

Chocolate Dough Preparation

Ingredients:

• 4 eggs
• 1 1/2 cups of brown sugar (or crystal sugar)
• 1/2 cup of sunflower oil
• 1 tablespoon vanilla essence (optional)
• 1 cup of chocolate powder (50% cocoa)
• 2 cups of wheat flour (without yeast)
• 1 cup of warm milk
• 1 tablespoon baking powder

Preparation method:

1. Beat the eggs with the sugar until you get a light cream.
2. Add the oil and vanilla essence and mix well.
3. Sift and add the cocoa powder and wheat flour, alternating with the warm milk.
4. Mix until you get a homogeneous dough.
5. Add the baking powder and mix gently.

Assembly and Baking

Preparation method:

1. Pour half of the batter into a greased pan lined with parchment paper.
2. Add the coconut filling, leaving a finger's width of space around the edges.
3. Cover with the remaining dough.
4. Bake in a preheated oven at 180°C for approximately 40 minutes, or until the cake is cooked (test with a toothpick).

Preparing the Chocolate Covering

Ingredients:

• 200g of semisweet chocolate
• 1 box of cream (200g)

Preparation method:

1. Melt the chocolate in a bain-marie or in the microwave (30 second intervals).
2. Mix the cream until you get a smooth and shiny cream.
3. Pour over the cooled cake.

Decoration

1. Finish with sprinkles, chocolate shavings, strawberries or grated coconut, as you prefer.
2. Refrigerate the cake for 20 minutes before cutting and serving.

Frequently Asked Questions

1. Can I use another type of filling?

Yes, you can vary the filling according to your preference, such as dulce de leche or hazelnut cream.

2. Can the cake be frozen?

Yes, you can freeze the cake without the frosting for up to 3 months.

3. Can I substitute brown sugar?

Yes, you can use crystal or demerara sugar.

4. Can I make the recipe without vanilla essence?

Yes, the essence is optional and does not compromise the final result.

5. How to store the cake?

Store in a sealed container in the refrigerator for up to 5 days.

6. Can I use milk chocolate in the frosting?

Yes, but the cake will be sweeter, so adjust the sugar in the batter if you prefer.

“Discover how to make a prestigious stuffed cake that comes out of the oven perfect! Easy and delicious recipe.”

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