Talk:Gigantic, Three-Layer, Coconut-filled Chocolate Cake

British Translation

Here's the ingredient and brief instructions for us cupless British, mostly because I hate having to keep retranslating whenever I want to repeat recipes!; --Noonsaliwah 13:48, 23 July 2009 (UTC)

For the Cake-

• 480ml Boiling Water (Though I only used half of that myself)
• 80g Cocoa powder
• 420g Plain Flour
• 2 tsp Baking (Bicarb of) Soda
• 1/2 tsp Baking Powder
• 225g Butter (softened - 20secs in microwave!)
• 400g White Sugar
• 4 eggs
• 2 tsp vanilla extract
• heat: 180 degrees C or gas 4

Quick Method reminder:

• 1. whisk water/cocoa and leave to cool.
• 2. cream butter/sugar. add eggs 1-by-1 and vanilla. sieve in flour/soda/baking powder gradually, while also adding water/cocoa mix.
• 3. line 3 9-inch pans with some baking paper, bake for 25-30mins at gas 4/180 degrees C.

Coconut filling

• 120ml Evaporated Milk
• 20 Marshmallows (this came out as 150g for me)
• 2tblsp Butter
• 200g Grated Coconut

Quick Method reminder:

• 1. combine milk and butter in a heated pan
• 2. stir in marshmallows until they melt
• 3. take off heat, add coconut and leave to cool

Chocolate ganache... sauce... topping?

• 120ml Evaporated Milk (???)
• 5 oz. (140g) Unsweetened Chocolate
• 100g White Sugar

Quick Method reminder:

• 1. melt it all together in a double boiler

Trip Report

Don't underestimate the height this cake will come out! I used a slightly smaller tin size than the recipe called for, but if you have the choice then go for slightly larger instead. I made 2 cakes with parchment paper and one in a well greased tin. The one in the greased tin fell out easily and had a wonderful shape, maybe because it was a less gooey mixture (since I only used half the amount of water), but I wouldn't bother with parchment paper in the future. I'm not a big fan of chocolate cake, but was for baking who somebody who was. The coconut icing was fantastic and the cake was what I expected. I might put chocolate chips in if I'm asked to do it again, and call it a "chocolate brownie and coconut cake".

The Chocolate ganache refused the thicken and came out too runny, even after refridgeration. I used 120ml evaporated milk (the recipe called for '1/2' which I assumed meant half a cup, but might not do) but would use less in future to get a consistancy more like icing and less like sauce.