Molhadinho prestige cake

Ingredients

For the Cake:

• 3 eggs
• 1 cup sugar
• 1/2 cup oil
• 1 cup milk
• 1 1/2 cups all-purpose flour
• 1/2 cup cocoa powder
• 1 tablespoon baking powder
• Pinch of salt

For the Coconut Filling:

• 1 can sweetened condensed milk
• 1 cup shredded coconut
• 1 tablespoon butter
• 1/2 cup heavy cream

For the Chocolate Topping:

• 1 cup heavy cream
• 200g (7 oz) semi-sweet chocolate, chopped

For Soaking:

• 1 cup coconut milk (or sweetened milk with a splash of coconut essence)

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Instructions

1. Make the Cake:

1. Preheat your oven to 180°C (350°F) and grease a rectangular or round baking pan.
2. In a bowl, beat the eggs and sugar until light and fluffy.
3. Add the oil and milk, mixing well.
4. Sift in the flour, cocoa powder, baking powder, and salt. Mix gently until combined.
5. Pour the batter into the prepared pan and bake for 30–35 minutes or until a toothpick comes out clean.
6. Let the cake cool completely and then poke holes all over it using a fork or skewer.

2. Prepare the Coconut Filling:

1. In a saucepan over medium heat, combine sweetened condensed milk, shredded coconut, and butter.
2. Stir continuously until it thickens slightly (around 5–7 minutes).
3. Add heavy cream and cook for another 2 minutes.
4. Pour the filling over the cooled cake, spreading evenly.

3. Prepare the Chocolate Topping:

1. Heat the heavy cream in a small saucepan until hot but not boiling.
2. Remove from heat and add the chopped chocolate. Stir until smooth and glossy.
3. Pour the chocolate ganache over the coconut filling, spreading evenly.

4. Assemble and Soak:

1. Pour the coconut milk evenly over the cake to make it moist (“molhadinho”).
2. Refrigerate for at least 2 hours or overnight for the best flavor and texture.

5. Serve:

Slice and enjoy your rich, moist Molhadinho Prestige Cake chilled!