Chocolate Coconut Cake with Coconut Mousse and Chocolate Glaze Recipe
This decadent Chocolate Coconut Cake combines a rich cocoa brownie base with a velvety coconut mousse and a luscious chocolate glaze. Perfectly balanced with the tropical flavor of coconut and the rich depth of chocolate, it’s an indulgent treat that’s sure to impress at any gathering.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 4 hours 32 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: International
Ingredients
Brownie Base
- 1 large egg
- 70 g (0.3 cup) sugar
- 70 ml (0.3 cup) vegetable oil
- 30 g (0.2 cup) Flour 00
- 1 g (1/4 tsp) salt
- 30 g (0.2 cup) unsweetened cocoa powder
- 5 g (1 tsp) vanilla sugar
- 30 ml (2 tbsp) coffee (assumed from context)
Coconut Mousse
- 8 g (2 tsp) gelatine powder
- 200 ml (0.8 cup) coconut milk
- 100 g (0.5 cup) sugar
- 25 g (0.3 cup) coconut flakes
- 480 g (2 cups) whipped cream
- Salt, small pinch (assumed same as used in mousse, approximately 0.5 g)
Chocolate Glaze
- 150 g (1.5 cups) chocolate
- 170 ml (0.7 cup) whipping cream
- Additional coconut flakes for decoration
Instructions
- Prepare Cocoa Brownie Base: In a mixing bowl, whisk together the large egg and 70 g sugar until the mixture becomes foamy. Gradually pour in the vegetable oil, then sift and add the flour and salt. Incorporate the unsweetened cocoa powder and coffee, mixing thoroughly. Finally, add vanilla sugar and blend all ingredients well. Pour the batter into a 20 cm (9-inch) baking tin.
- Bake Brownie: Place the baking tin in a preheated oven at 180°C (356°F) and bake for 10 to 12 minutes. Once baked, remove and allow it to cool completely before proceeding to the next step.
- Prepare Coconut Mousse Gelatin Mixture: Soften the gelatine powder by mixing it with 45 ml (3 tbsp) of coconut milk and let it swell for a few minutes. In a pot, combine the sugar, a pinch of salt, 200 ml coconut milk, and coconut cream. Heat gently over low heat until warm but not boiling. Stir in the swollen gelatine mixture until it dissolves fully.
- Cool and Add Mousse Ingredients: Allow this mixture to cool to room temperature, then fold in the coconut flakes and 480 g (2 cups) whipped cream gently to maintain a light texture.
- Assemble Cake: Pour the coconut mousse evenly over the cooled brownie base. Place the assembled cake in the refrigerator and chill for at least 4 hours to set.
- Prepare Chocolate Glaze: Warm the 170 ml whipping cream in a pot until it simmers lightly, then add the chocolate pieces. Let it stand for 5 minutes to melt fully, then stir until smooth and glossy.
- Glaze and Decorate: Pour the chocolate glaze over the set mousse layer evenly. Decorate the cake with additional coconut flakes, coconut leaves, or any preferred coconut pieces for a final touch.
Notes
- The coffee added to the brownie base enhances the chocolate flavor but can be omitted or replaced with water if desired.
- Ensure the gelatine is completely dissolved into the coconut mixture to avoid lumps in the mousse.
- Chilling the cake for at least 4 hours is essential for the mousse to set properly.
- For a more intense chocolate glaze, use high-quality bittersweet chocolate.
- This cake is best served chilled and consumed within 2 days for optimal freshness.
