How to Make Chocolate Coconut Sponge Cake Recipe | Chocolate Cake Video | Granny's Kitchen Recipes

Learn how to make chocolate coconut sponge cake with this cake video recipe. Delicious and moist cake recipe.

#chocolatecake #coconutcake

COCONUT & CHOCOLATE SPONGE CAKE

SPONGE INGREDIENTS:

7 eggs
7 tbsp sugar
7 tbsp oil
pinch of salt
30 grams vanilla sugar
200 grams flour
1 tsp baking powder

COCOA GLAZE INGREDIENTS:

300 grams sugar
250 grams butter
5 tbsp cocoa
8 tbsp milk
1/2 tbsp rum flavouring
1 tbsp coffee (optional)
1 tbsp chicory & coffee essence ( optional )

TOPPING INGREDIENTS:

200 grams dessicated coconut

DIRECTIONS:

Separate the egg yolks from the whites. Using a food mixer with a whisk attachement, mix the egg yolks with sugar, until they
double in volume and become puffy. Slowly add oil, bit by bit, whilst mixing.
Separately, whisk the egg whites and then add them on top of the egg yolks mix. Gently fold
the mix, from bottom upwards.
Mix the flour with the baking powder and slowly add the flour mix into the egg mix, slowly,
bit by bit, again folding from bottom upwards.

In a baking tray, add baking paper and pour the mix in. Bake in the oven at 180°C, for around
25 minutes, or until the sponge is baked. You can test with a toothpick. If the toothpick comes
out of the sponge clean, then it's ready. Generally, it needs to have a golden brown colour.

Remove from the oven and allow to cool down. After it's cooled down, you can cut it into
squares.
Now, you can start making the chocolate glaze.
Cut the butter in squares and place it in a deep pan, on the hob. Add the sugar in, cocoa and
the milk. Bring to boil on low heat, until everything is dissolved. When it starts to boil,
leave it on for a few minutes, mixing, until it starts thickening. You can check if it's ready
with the back of a tablespoon. If the glaze sticks to the back of the spoon, in a shiny coat,
then it's ready and you can go to the next step.

Take the sponge squares one by one, and dip them into the glaze, making sure they are
evenly covered. You can keep them on a rack, to allow the excess glaze to drip off the sponge,
then you can add each square into the coconut, making sure it's evenly covered in coconut.

Bon Appétit!

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