Ingredients
FOR THE DOUGH
MILK AT ROOM TEMPERATURE
250 ml
00 FLOUR
200 gr
BUTTER
200 gr
GRATED COCONUT
80 gr
UNSWEETENED COCOA POWDER
40 gr
BAKING POWDER FOR CAKES
16 gr
EGG
3
FOR THE COCONUT CREAM
FRESH CREAM
250 ml
GRATED COCONUT
80 gr
POWDERED SUGAR
20 gr
FOR THE DARK CHOCOLATE GANACHE
DARK CHOCOLATE
200 gr
FRESH CREAM
100 ml
FOR THE FINISHING
GRATED COCONUT
qb
YOU ALSO NEED
BUTTER
qb
00 FLOUR
qb
The penguin cake is a soft and fragrant dessert , inspired, in its name and ingredients, by the famous single-serving snacks available in the refrigerated shelves of the supermarket. It is a sort of cocoa sponge cake , filled with a white coconut cream and then covered with a dark chocolate ganache and grated coconut flakes, ideal to bring to the table for a birthday party or as a happy ending to a meal at the end of a dinner with guests.
To prepare the dough, simply work the soft butter with the granulated sugar using an electric whisk, then add the eggs, one at a time, the sifted flour, the bitter cocoa powder , the grated coconut and the milk at room temperature, and then cook everything in a static oven at 180 °C for less than an hour. Once cold and divided in half, spread the base with the filling, obtained here by whipping the liquid cream with the flaked coconut and the icing sugar until stiff, cover everything with the dark chocolate sauce and then decorate the surface, if desired, with more grated coconut .
The result will be an ultra-delicious dessert to be served in slices at snack time , to the delight of adults and children, together with a cup of espresso coffee or a glass of fruit juice.
For best results, before making the filling cream, we suggest that you let the liquid cream and coconut mixture rest in the fridge , in a bowl, for at least half an hour: in this way, in addition to whipping up perfectly, it will absorb the aromas and flavours better.
Discover how to prepare the penguin cake following step by step procedure and tips. If you liked this recipe, also try the milk slice cake and the cookie cake .
How to make penguin cake
Step 1
First pour the cream into a bowl, then add the grated coconut
1
, mix with a spoon, cover with a sheet of cling film and leave to rest in the fridge for half an hour.
Step 2
Meanwhile, prepare the dough: collect the soft butter in cubes with the granulated sugar in a bowl
2
.
Step 3
Whip the ingredients with an electric whisk
3
.
Step 4
Incorporate the eggs, one at a time.
4
.
Step 5
Continue to beat with the whisk at medium speed until the mixture becomes soft and frothy.
5
.
Step 6
Sift the flour into a separate bowl, then add the bitter cocoa and flaked coconut
6
.
Step 7
Mix the powders with a hand whisk
7
.
Step 8
Add, a little at a time, the dry ingredients to the egg and butter mixture, alternating them with the milk in a thin stream.
8
.
Step 9
At the end you should obtain a creamy and homogeneous mixture.
9
.
Step 10
Spread the prepared dough inside a 22 cm diameter springform pan, well buttered and floured, and level the surface with a spatula.
10
; then place in a static oven at 180°C and leave to cook for approximately 45 minutes.
Step 11
Once the cooking time is up, take the cake out of the oven
11
and let it cool completely.
Step 12
Remove the coconut-flavored cream from the fridge, add the icing sugar and whip everything until stiff.
12
with the help of a pair of electric whisks.
Step 13
Once cool, divide the cake in half with a very sharp knife
13
.
Step 14
Place the base on a cake rack
14
.
Step 15
Fill with coconut cream
15
.
Step 16
Cover with the second cake disc
16
.
Step 17
Prepare the chocolate ganache. Heat the liquid cream in a saucepan with a thick bottom without bringing it to the boil; then remove from the heat, add the chopped dark chocolate
17
and mix carefully until it dissolves.
Step 18
Continue mixing until the ganache is smooth and fluid.
18
.
Step 19
Then pour the now lukewarm chocolate sauce over the cake and spread it evenly with a spatula.
19
.
Step 20
Also cover the edges with the dark chocolate ganache
20
.
Step 21
Place the cake on a serving plate and sprinkle the surface with grated coconut.
21
; then let the cake dry at room temperature for at least 1 hour before serving.
Step 22
Once the resting time has passed, bring the penguin cake to the table
22
and servants.
Advice
As a base for the dessert you can use a classic or cocoa sponge cake or, if you don’t particularly like the taste of coconut, you can choose a milk cream or a hazelnut spread mixed with whipped cream for the filling.
Instead of the dark chocolate icing, you can opt for a milk chocolate ganache , you can incorporate crumbled cocoa beans into the filling, or you can flavor the preparation with a pinch of cinnamon or a teaspoon of vanilla extract.
storage
The penguin cake can be stored in the fridge, in an airtight container, for 2-3 days maximum.