Yemek Tarifi

Kıymetli Brigadeiro Kremalı Çikolatalı Hindistan Cevizli Halka Kek!

  • Soft, moist chocolate cake topped with a creamy coconut layer and rich chocolate brigadeiro. A beautiful homemade dessert with a delicious chocolate-coconut combination!
  • Ingredients:
  • For the chocolate cake:
  • 3 large eggs
  • 3/4 cup (150 g) granulated sugar
  • 1/2 cup (120 ml) vegetable oil
  • 1 cup (240 ml) milk
  • 1 1/2 cups (190 g) all-purpose flour
  • 1/2 cup (50 g) unsweetened cocoa powder
  • 1 tablespoon baking powder
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • For the creamy coconut filling:
  • 1 can (14 oz / 397 g) sweetened condensed milk
  • 1/2 cup (120 ml) coconut milk
  • 1 cup (85 g) unsweetened shredded coconut
  • 1 tablespoon (14 g) unsalted butter
  • For the chocolate brigadeiro:
  • 1 can (14 oz / 397 g) sweetened condensed milk
  • 1/3 cup (80 ml) heavy cream
  • 3 tablespoons (18 g) unsweetened cocoa powder
  • 1 tablespoon (14 g) unsalted butter
  • For decoration:
  • 2 tablespoons chocolate sprinkles
  • Directions:
  • Preheat the oven to 350°F (180°C). Grease and lightly flour a 22 cm (approximately 9-inch) ring cake pan.
  • Prepare the cake: Add the eggs, sugar, vegetable oil, milk, and vanilla to a blender. Blend for about 1 minute, until smooth.
  • Add the flour, cocoa powder, baking powder, and salt. Pulse briefly, just until combined. Avoid overmixing.
  • Pour the chocolate batter into the prepared ring pan.
  • Bake for 35–40 minutes, or until a toothpick inserted into the cake comes out clean or with a few moist crumbs.
  • Let the cake cool in the pan for 15 minutes, then carefully unmold onto a wire rack. Allow it to cool completely.
  • Prepare the coconut filling: In a medium saucepan, combine the sweetened condensed milk, coconut milk, shredded coconut, and butter.
  • Cook over medium-low heat for 8–12 minutes, stirring continuously, until the mixture becomes thick and creamy.
  • Remove from the heat and let cool for 15–20 minutes, stirring occasionally.
  • Prepare the chocolate brigadeiro: In another saucepan, combine the sweetened condensed milk, heavy cream, cocoa powder, and butter.
  • Cook over medium-low heat for 8–12 minutes, stirring constantly, until the mixture thickens into a smooth, glossy chocolate cream that falls slowly from the spatula.
  • Remove from the heat and let cool for 10–15 minutes, until warm and spoonable.
  • Assemble the cake: Transfer the cooled chocolate ring cake to a serving platter.
  • Spoon the creamy coconut filling over the top of the cake, spreading it evenly around the ring.
  • Gently spoon the warm chocolate brigadeiro over the coconut layer, allowing some chocolate to flow naturally down the sides.
  • Sprinkle the chocolate sprinkles over the brigadeiro while it is still soft.
  • Let the cake stand for 20–30 minutes to allow the topping to settle.
  • Slice and serve. For neat slices, refrigerate for 30 minutes before cutting.
  • Makes 10–12 slices. Store covered in the refrigerator for up to 4 days.