Eggless Chocolate Coconut Cake Recipe With Condensed Milk (Diwali Pataka Cake) Recipe

Directions

Sift all the dry ingredients in a bowl and set them aside.

Grease and line two 6-inch round pans with parchment paper. Set aside. Preheat the oven to 180°C.

Add melted butter, condensed milk, vanilla extract, and water to another bowl. Whisk for 5 minutes.

Add the dry ingredients. Mix well.

Mix the ingredients until they are well combined. Do not overbeat them.

Pour the batter into the prepared pans. Bake for about 30-35 minutes.

Use a toothpick to check if it's baked. Take the cake out. Allow it to cool off completely for 5-10 mins before taking it out of the pan, then cool on a wire rack. If domed, trim off the top of the cake.

Chop the Crispello and set aside.

For the frosting, beat the whipping cream with cocoa powder in a chilled bowl until you get stiff peaks.

Transfer 1/2 of the whipped cream to a piping bag with a star-tipped nozzle.

Pour fresh cream in a pan. Heat slightly. Add the Cadbury Cooking Block Dark and let it sit for 5 minutes, then gently stir till combined. Cool the ganache until thick but pourable.

Take a cake stand and place one cake on it. Add whipped cream using a spatula.

Place the other cake and smooth the tops and the sides.

Pour the dark chocolate ganache on top. Use a spatula to make drips on the edges.

Use the prepared piping bag to pipe small dollops of cocoa whipped cream around the edges of the cake.

Sprinkle the chopped Crispello pieces and desiccated coconut over the top. Arrange them around the piped cream and chocolate drips so that there is a festive, burst-like finish. Refrigerate the cake until the frosting is set.

Also Read: Try Oreo Crust Gulab Jamun Cheesecake

Tips & Tricks

Getting a Moist Eggless Crumb

Measure the ingredients carefully and do not overmix them after adding the flour. Use butter after it has cooled down, rather than adding it while hot. Check the cake at the 30-minute mark, since baking times can vary by oven. Overbaking can make an eggless cake dry.

Frosting a Smooth, Even Two-Layer Cake

Make sure both cake layers have cooled completely before frosting. Warm cake can soften the whipped cream and make the layers slide. If the cakes are uneven, you should trim the domed tops carefully. Apply a thin first layer of frosting, chill for some time if needed, and then smooth on the remaining cream.

Making Ganache Drips That Don't Run

Let the ganache cool until it is thick but still flows from a spoon. If it is too hot, it can melt the whipped cream and run down the sides. Test a small drip at the edge before pouring it over the entire cake.

Variations

• Single-layer cake: Bake the batter in one 8-inch round pan only after confirming the appropriate baking time. A deeper cake may need longer than the two 6-inch layers.
• Cupcakes: Divide the batter into cupcake liners and begin checking for doneness earlier than the layer-cake baking time.
• Milk chocolate ganache: Use milk chocolate instead of dark chocolate for a sweeter, milder finish. The ganache consistency may change.
• Vanilla sponge: Replace the chocolate-coconut cake with a tested vanilla sponge recipe for a lighter-colored base.
• Alternative chocolate topping: Swap Crispello for chopped chocolate or another suitable chocolate confection to give the cake a different texture.

Storage

Since this cake has whipped cream frosting and a cream-based ganache, store it covered in the refrigerator. For the best texture, keep a slice at room temperature for some time before serving. But keep the cake refrigerated between servings. Avoid leaving the cake out for extended periods, especially in warm weather.

You can bake the cake layers ahead and store them once completely cooled. Then try to assemble and decorate it closer to serving time for the best appearance. Keep the finished cake refrigerated until needed.