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CHOCOLATE & COCONUT TRAVEL CAKE

chocolate-coconut-travel-cake
chocolate-coconut-travel-cake
  • Preparation time
    90 min
  • Difficulty
    Intermediate
  • Number of servings
    30

A divine melt & mix cake ready to grab & go for any occasion.
Makes 850g = 3 x travel cakes | 10 slices per cake | Serves 30 slices

Ingredients
NESTLÉ Continental Bitter Kibble 15kg x 1
Wet
  • 40g NESTLÉ® Continental Bitter Couverture Chocolate
  • 60g Butter
  • 70ml Warm water
  • 35g MAGGI® Coconut Milk Powder
  • 200g Egg
  • 60g Honey
Dry
  • 70g NESTLE® DOCELLO CHOCETTES
  • 95g Plain flour
  • 20g NESTLÉ® Baking Cocoa
  • 6g Baking Powder
  • 60g Almond meal
  • 100g Sugar
  • 100g Chocolate & Coconut Crumble
  • 150ml NESTLÉ® ICE-CREAM COATING Dark
  • 300g Dark Coconut Ganache
Preparation
  • 1
    Preheat the oven to 170 °C and line 3 loaf tins 18cm length x5 cm Deep, 9cm wide with grease proof paper.
  • 2
    Melt NESTLÉ® Continental Bitter Couverture Chocolate with the butter & set aside to cool.
  • 3
    In a bowl combine the warm water and MAGGI Coconut Milk Powder and stir until smooth.
  • 4
    Combine the chocolate mixture, coconut milk, eggs and honey, stir until combined & set aside.
  • 5
    In a bowl combine NESTLÉ® DOCELLO CHOCETTES, Sifted flour, cocoa and baking powder and lastly stir in almond meal and sugar.
  • 6
    Make a well in the middle & pour the wet ingredients in and stir until combined.
  • 7
    Divide the batter into the 3 prepared tins.
  • 8
    Top with Coconut Crumble and bake for 40 minutes or until skewer comes out clean.
  • 9
    When cool, place chocolate coconut cakes on a wire rack, coat with NESTLÉ® ICE-CREAM COATING DARK, and transfer to the refrigerator to set.
  • 10
    Top with Coconut Ganache & more Chocolate Coconut Crumble, set in fridge & serve.

Garnish with Kit-Kat® fingers.

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