Chocolate & Coconut Moist Cake – a lovely super simple sponge cake soaked in coconut syrup with a chocolate frosting and grated coconut. Very easy, very fresh for summer and very comforting!
How have you been lately? Enjoying time outside I bet!
Well, I have been trying to do that too… Sometimes it’s a little hard, right?
Either way, I want to talk to you about a movie I saw last week with Armando. We planned to chill that Sunday night and agreed to watch a movie while eating dinner. As always we took care of all of our 4 legged friends, then cooked dinner and set the table next to the sofa. Tv turned on, we got to the movie menu and the searching saga starts with a lot of trailers… 🙄 After a while and with our meal eaten =/ (we always have this problem, we can’t decide), we ended up at one of the first trailers. It wasn’t our first choice because it was spoken in German.
The original title is “Mein Blind Date mit dem Leben“, it’s directed by Marc Rothemund and written by Oliver Ziegenbalg, Ruth Toma and Saliya Kahawatte. It’s about a man who had this big dream of working at a luxury hotel in Munich and all of a sudden is diagnosed with a health problem and his vision reduced to almost 5%. The most amazing thing is he doesn’t give up. He shows us how important is to believe in ourselves, to believe in our dreams. To work hard, hard and harder. To ALWAYS THINK POSITIVE! And, I think, it makes us think and rethink our lives from a different perspective. We liked it a lot, and it’s not all drama! =D Have a look a share with me how you felt about it.
This Chocolate & Coconut Moist Cake is one of the oldest recipes I have memorized. And I didn’t quite get the name of it: Cachada. At least until this post. Seems to be archaic Portuguese and means burning bushes, as the farmers usually do. I think it refers to how the cake looks. The grated coconut remembers ashes and chocolate frosting the soil. Do you agree with me?
Here in Porto, we pass this recipe from mouth to mouth, generation to generation and never gets lost. Must be due to the distinctive charm of simple cakes. It’s like you can’t find it in a cookbook, but everyone knows it around here.
You can (and should) store this Chocolate & Coconut Moist Cake wrapped in foil in the fridge and only take it out just before serving. Of course, it’s ok to serve right after making it… But, believe me, it will taste much better chilled.
And… guess what??? You can make it in advance and store up to 4 days in the fridge. =D Great, right?
For this recipe, you’ll need one Butter Sponge Cake from basic recipes.
- 1 Butter Sponge Cake
- 125 ml (1/2 cup) water
- 100 g (1/2 cup) sugar
- 1 + ½ tbsp Coconut Shake (liqueur)
- 500 ml milk
- 3 tbsp sugar
- 8 tbsp Chocolate Flavour Milk Powder
- 3 tbsp Cornstarch
- 50 g Chocolate 50%
- Grated Coconut
- Check the Butter Sponge Cake Post at basic recipes. When you're able to touch the cake and not getting burnt, wrap it with cling film and store in the fridge until you need it.
- In a small saucepan, bring water and sugar to boil.
- Take it off the heat and let it cool.
- When at room temperature, add coconut liqueur, stir, pour into a jar and store it in the fridge.
- Set aside a little bit of milk in a mug.
- In a pot add the remaining milk, sugar and chocolate flavor milk powder and whisk well. Get it over medium-heat and stir from time to time.
- When milk gets really hot (without boiling), add cornstarch to the mug with milk and whisk it very well (I used a fork). Then add this cornstarch mixture to the milk pot and keep stirring.
- After you see the first bubble, reduce the heat to low and keep stirring for one more minute.
- Take it off the heat and add chocolate in pieces, stir again.
- Pour into a heat-prof bowl and cover with cling film. Let it cool completely and store it in the fridge.
- Cut the cake into 8 or 10 pieces.
- With a pastry brush, soak every side of the sponge cake pieces with coconut syrup.
- Wisk chocolate cream to end up with a smooth and homogeneous cream.
- Spread, over all sides of the cake, chocolate cream and then cover them with grated coconut. With help of an offset spatula, lay it on a plate ready to serve or on a tin sheet and wrap it. Store in the fridge for up to 4 days.
If you liked it, please share it with your friends and family so they all can enjoy this dessert, ok?