Pastry Education

 Chocolava cake, also known as molten chocolate cake or lava cake, is a decadent dessert with a gooey, molten chocolate center. It's a favorite among chocolate lovers and is surprisingly easy to make. Here's how to create this indulgent treat: 

Ingredients:

For the Cake:

• 2 cups (250g) all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup (200g) granulated sugar
• 1/2 cup (100g) unsalted butter, softened
• 1/2 cup (120ml) coconut milk
• 1/2 cup (120ml) buttermilk
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon coconut extract (optional)
• 1 cup (85g) shredded sweetened coconut

For the Coconut Frosting:

• 1 cup (230g) unsalted butter, softened
• 4 cups (480g) powdered sugar
• 1/4 cup (60ml) coconut milk
• 1 teaspoon vanilla extract
• 1 teaspoon coconut extract (optional)
• 1 cup (85g) shredded sweetened coconut, for garnish

Equipment:

• Two 9-inch (23cm) round cake pans
• Parchment paper
• Mixing bowls
• Electric mixer (handheld or stand mixer)
• Whisk
• Rubber spatula
• Cooling rack

Step-by-Step Instructions:

1. Preheat the Oven and Prepare the Cake Pans:

Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper. Set aside.

2. Prepare the Dry Ingredients:

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until well combined. Set aside.

3. Cream Butter and Sugar:

In a large mixing bowl, using an electric mixer on medium speed, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.

4. Add Wet Ingredients:

Add the eggs one at a time, mixing well after each addition. Then, add the vanilla extract and coconut extract (if using) and mix until incorporated.

5. Alternate Adding Dry Ingredients and Liquids:

Gradually add the dry ingredients to the butter mixture, alternating with the coconut milk and buttermilk, beginning and ending with the dry ingredients. Mix until just combined after each addition, being careful not to overmix.

6. Fold in Shredded Coconut:

Gently fold the shredded coconut into the batter until evenly distributed.

7. Divide and Bake:

Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.

8. Cool and Prepare Frosting:

Once baked, remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, transfer the cakes to a wire rack to cool completely.

While the cakes are cooling, prepare the coconut frosting:

9. Make the Coconut Frosting:

In a large mixing bowl, using an electric mixer on medium speed, beat the softened butter until creamy. Gradually add the powdered sugar, alternating with the coconut milk, until smooth and creamy. Mix in the vanilla extract and coconut extract (if using) until well combined.

10. Frost the Cake:

Once the cakes are completely cooled, place one cake layer on a serving plate. Spread a layer of frosting evenly over the top. Place the second cake layer on top and frost the top and sides of the cake with the remaining frosting.

11. Garnish:

Sprinkle the top and sides of the cake with shredded coconut for garnish.

12. Serve:

Slice and serve the coconut cake. Enjoy the delicious tropical flavor!

Tips for Success

• Ensure all ingredients are at room temperature for even mixing and better incorporation.
• Do not overmix the batter to avoid a dense cake. Mix until just combined.
• Use a serrated knife to level the cake layers for a neater presentation.
• If the frosting is too thick, add more coconut milk, a tablespoon at a time, until desired consistency is reached.

Making a coconut cake from scratch is a rewarding experience, especially for beginners. With this detailed guide, you can create a moist and flavorful coconut cake that will impress your family and friends. Enjoy the delightful tropical flavors and the satisfaction of baking your own delicious dessert!