Difference between revisions of "Talk:Gigantic, Three-Layer, Coconut-filled Chocolate Cake"
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==For the Cake-== | ==For the Cake-== | ||
| − | *480ml Boiling Water ''(Though I | + | *480ml Boiling Water ''(Though I only used half of that myself)'' |
*80g Cocoa powder | *80g Cocoa powder | ||
*420g Plain Flour | *420g Plain Flour | ||
| Line 13: | Line 13: | ||
*2 tsp vanilla extract | *2 tsp vanilla extract | ||
*heat: 180 degrees C or gas 4 | *heat: 180 degrees C or gas 4 | ||
| − | ''Quick Method reminder: | + | ''Quick Method reminder:'' |
| − | *1. whisk water/cocoa and leave to cool. | + | *''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. | + | *''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.'' | + | *''3. line 3 9-inch pans with some baking paper, bake for 25-30mins at gas 4/180 degrees C.'' |
==Coconut filling== | ==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. | ||
Latest revision as of 16:07, 23 July 2009
Contents
British Translation[edit]
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-[edit]
- 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[edit]
- 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?[edit]
- 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[edit]
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.
