The Molhadinho Prestige Cake is a Brazilian dessert that combines moist chocolate cake with a rich coconut filling and a chocolate ganache topping, inspired by the famous Brazilian “Prestige” chocolate bar. It’s a delicious treat with layers of flavors and textures—perfect for a special occasion or to satisfy your sweet tooth.
Ingredients:
For the Chocolate Cake:
- 1 ½ cups all-purpose flour
- 1 cup sugar
- 1/2 cup cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1/2 cup vegetable oil
- 1 cup warm water
- 1 teaspoon vanilla extract
- 1/2 cup milk
For the Coconut Filling:
- 2 cups shredded coconut (unsweetened)
- 1 can (14 oz) sweetened condensed milk
- 1 tablespoon butter
- 1/4 teaspoon vanilla extract
For the Chocolate Ganache:
- 1 cup heavy cream
- 1 cup semi-sweet chocolate chips or chopped chocolate
- 1 tablespoon butter (optional, for extra shine)
Instructions:
1. Make the Chocolate Cake:
- Preheat your oven to 350°F (175°C). Grease and flour a round cake pan (about 9-inch diameter) or line it with parchment paper.
- In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, whisk the eggs, oil, warm water, vanilla extract, and milk together until well combined.
- Gradually add the wet ingredients to the dry ingredients and mix until smooth and fully combined.
- Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
2. Make the Coconut Filling:
- In a saucepan, combine the shredded coconut, sweetened condensed milk, butter, and vanilla extract.
- Cook over medium heat, stirring frequently, until the mixture thickens and becomes more like a paste (about 5-7 minutes). Remove from heat and let it cool slightly.
3. Make the Chocolate Ganache:
- In a small saucepan, heat the heavy cream over medium heat until it just starts to simmer (do not let it boil).
- Remove from heat and add the chocolate chips. Stir until the chocolate is completely melted and the ganache is smooth.
- Stir in the butter for extra shine (optional). Let the ganache cool for a few minutes before pouring over the cake.
4. Assemble the Cake:
- Once the cake has cooled completely, slice it horizontally into two layers.
- Spread the coconut filling evenly over the bottom layer of the cake.
- Place the second layer of cake on top, pressing down gently.
- Pour the chocolate ganache over the top of the cake, allowing it to drip down the sides for a beautiful finish.
5. Chill and Serve:
- Refrigerate the cake for at least 1 hour to allow the ganache to set and the flavors to meld together.
- Slice and enjoy!
Tips:
- Make-Ahead: This cake is great for making ahead. You can store it in the fridge for up to 2-3 days, and it actually gets better as the flavors settle.
- Decorate: If desired, you can sprinkle extra shredded coconut on top of the ganache or even add a few chocolate shavings for extra decoration.
- For a moister cake: If you want a more moist cake, you can drizzle a little bit of simple syrup over the cake layers before adding the coconut filling.
This Molhadinho Prestige Cake is a decadent dessert that combines the beloved flavors of chocolate and coconut in a rich, indulgent treat. It’s sure to be a hit at any gathering or celebration!