Canarian Chocolate Cake

Ingredients

The Canarian Chocolate Cake differs from the original German Chocolate Cake in its use of Canarian ingredients and flavors. While the German version traditionally uses sweet baking chocolate, the Canarian adaptation incorporates local ingredients such as coconut and almonds, which are abundant in the Canary Islands. The addition of these tropical flavors gives the cake a distinct Canarian twist, making it a unique and delightful dessert. We alse have the original recipe for German Chocolate Cake, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1 3/4 cups (350g) granulated sugar 1 3/4 cups (350g) granulated sugar
• 3/4 cup (75g) unsweetened cocoa powder 3/4 cup (75g) unsweetened cocoa powder
• 1 1/2 teaspoons baking powder 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda 1 1/2 teaspoons baking soda
• 1 teaspoon salt 1 teaspoon salt
• 2 large eggs 2 large eggs
• 1 cup (240ml) whole milk 1 cup (240ml) whole milk
• 1/2 cup (120ml) vegetable oil 1/2 cup (120ml) vegetable oil
• 2 teaspoons vanilla extract 2 teaspoons vanilla extract
• 1 cup (240ml) boiling water 1 cup (240ml) boiling water
• 1 cup (200g) sweetened shredded coconut 1 cup (200g) sweetened shredded coconut
• 1 cup (100g) chopped almonds, toasted 1 cup (100g) chopped almonds, toasted
• 1/2 cup (120ml) evaporated milk 1/2 cup (120ml) evaporated milk
• 1/2 cup (100g) brown sugar 1/2 cup (100g) brown sugar
• 1/4 cup (55g) unsalted butter 1/4 cup (55g) unsalted butter
• 3 large egg yolks 3 large egg yolks
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1/2 cup (120g) dark chocolate, chopped 1/2 cup (120g) dark chocolate, chopped
• 1/2 cup (120ml) heavy cream 1/2 cup (120ml) heavy cream

Nutrition

• Calories (kcal / KJ): 520 kcal / 2176 KJ
• Fat (total, saturated): 28g, 12g
• Carbohydrates (total, sugars): 64g, 45g
• Protein: 8g
• Fiber: 4g
• Salt: 0.8g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F). Grease and flour two 9-inch round cake pans.
2. 2.
   In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. 3.
   Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix until well combined.
4. 4.
   Gradually add the boiling water to the batter, mixing continuously until the batter is smooth.
5. 5.
   Divide the batter equally between the prepared cake pans. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
6. 6.
   While the cakes are baking, prepare the coconut-pecan filling. In a saucepan, combine the evaporated milk, brown sugar, butter, egg yolks, and vanilla extract. Cook over medium heat, stirring constantly, until the mixture thickens (about 10 minutes).
7. 7.
   Remove the saucepan from heat and stir in the shredded coconut and toasted almonds. Let the filling cool completely.
8. 8.
   Once the cakes have cooled, spread the coconut-pecan filling evenly on top of one cake layer. Place the second cake layer on top.
9. 9.
   To make the chocolate ganache, heat the heavy cream in a saucepan until it begins to simmer. Remove from heat and add the chopped dark chocolate. Stir until the chocolate is completely melted and the ganache is smooth.
10. 10.
    Pour the chocolate ganache over the assembled cake, allowing it to drip down the sides. Sprinkle the top of the cake with additional toasted almonds.
11. 11.
    Refrigerate the cake for at least 2 hours before serving to allow the flavors to meld together.

Treat your ingredients with care...

• Almonds — Toast the almonds in a dry skillet over medium heat until they turn golden brown and become fragrant. Be careful not to burn them.
• Dark chocolate — Use high-quality dark chocolate with at least 70% cocoa content for the best flavor and texture.
• Coconut — If using sweetened shredded coconut, reduce the amount of sugar in the filling slightly to balance the sweetness.
• Evaporated milk — If evaporated milk is not available, you can substitute an equal amount of whole milk or coconut milk.

Tips & Tricks

• For an extra burst of flavor, add a splash of rum or coffee liqueur to the coconut-pecan filling.
• Make sure the cakes are completely cooled before assembling the cake to prevent the filling from melting.
• To achieve a smooth and glossy ganache, chop the chocolate into small pieces for easier melting.
• If you prefer a less sweet cake, reduce the amount of sugar in the cake batter.
• Serve the Canarian Chocolate Cake slightly chilled for a refreshing dessert experience.

Serving advice

Slice the Canarian Chocolate Cake into generous portions and serve it on dessert plates. Accompany each slice with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence.

Presentation advice

To enhance the presentation of the Canarian Chocolate Cake, dust the top with a sprinkle of cocoa powder or powdered sugar. Garnish each slice with a fresh mint leaf for a pop of color.