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Molhadinho prestige cake

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The Molhadinho Prestige Cake is a rich, moist chocolate cake filled with a creamy coconut center, inspired by the classic Brazilian “Prestígio” candy. This cake is perfect for celebrations or whenever you’re craving an indulgent dessert.

Ingredients

For the Chocolate Cake

  • 4 large eggs – For structure and moisture.
  • 1/2 cup oil – Provides richness and tenderness.
  • 1 cup milk – Adds moisture and helps create a smooth batter.
  • 1 cup sugar – For sweetness and texture.
  • 1/2 cup cocoa powder (preferably 50% cocoa) – For deep chocolate flavor.
  • 2 cups wheat flour – Sifted for a light, airy cake.
  • 1 tablespoon baking powder – For rise and fluffiness.

For the Soft Kiss Coconut Filling

  • 2 cans condensed milk – Creates the sweet, creamy base.
  • 1/2 box cream (approximately 100ml) – For a smoother, softer filling.
  • 100g desiccated coconut (flakes for texture) – Provides rich coconut flavor.
  • 1 tablespoon margarine – Adds creaminess and helps bind the filling.

Directions

Step 1: Prepare the Chocolate Cake Batter

  1. Preheat the oven to 180°C (350°F). Grease a medium-sized cake pan and dust it with cocoa powder for added chocolate flavor and easy cake release.
  2. In a blender, combine the eggs, milk, sugar, oil, and cocoa powder. Blend for 1 minute until smooth and well-mixed.
  3. Pour the mixture into a large mixing bowl. Gradually add the sifted wheat flour, mixing gently with a spatula or whisk until fully incorporated. Avoid overmixing to keep the cake light.
  4. Finally, add the baking powder and stir gently until just combined.

Step 2: Bake the Cake

  1. Pour the batter into the prepared cake pan, smoothing the surface with a spatula.
  2. Place the pan in the preheated oven and bake for 40 minutes or until a toothpick inserted in the center comes out clean.
  3. Remove from the oven and let the cake cool completely before adding the filling.

Step 3: Prepare the Soft Kiss Coconut Filling

  1. In a saucepan over medium heat, melt the margarine.
  2. Add the condensed milk and desiccated coconut. Stir constantly to prevent sticking or burning.
  3. Cook the mixture until it starts to pull away from the bottom of the pan, achieving a thick, cohesive texture.
  4. Remove from the heat and stir in half of the cream to smooth out the consistency. Mix well until fully combined.
  5. Allow the filling to cool slightly before spreading over the cake.

Step 4: Assemble the Cake

  1. Once the cake has cooled, slice it horizontally to create two layers (if preferred) or leave it as a single layer.
  2. Spread the soft kiss coconut filling generously over the bottom layer (or on top if keeping it as a single layer).
  3. If layered, place the top cake layer back and spread any remaining filling over the top or sides as desired.

Step 5: Chill and Serve

  1. Refrigerate the cake for at least 1 hour to allow the flavors to meld and the filling to set.
  2. Slice and serve chilled or at room temperature for the best texture and taste.
See also  Crispy Apple Cinnamon Curly Fries

Cooking Tips

  • Check for Doneness: Use a toothpick to test if the cake is baked through. It should come out clean or with a few moist crumbs.
  • Cocoa Powder Dusting: Dusting the cake pan with cocoa powder (instead of flour) enhances the chocolate flavor and gives a neater look.
  • Cream Adjustment: If the filling is too thick, add a little more cream until you achieve the desired consistency.
  • Smooth Layers: Use a serrated knife to slice the cake for even layers.

Substitutions and Variations

  • Butter Instead of Margarine: Use unsalted butter for a richer flavor in the filling.
  • Milk Chocolate Topping: Drizzle melted milk chocolate over the cake for an extra layer of indulgence.
  • Add Nuts: Sprinkle toasted almonds or cashews over the coconut filling for added crunch.
  • Layer Variation: Instead of cutting the cake, pour half the batter, add some filling, then top with the remaining batter for a hidden surprise.
  • Syrup for Moisture: Brush the cake layers with coconut milk syrup for extra moistness.

FAQs

1. Can I make the cake in advance?
Yes! The cake can be made and refrigerated up to 2 days in advance. Assemble the layers closer to serving for the freshest taste.

2. How do I store leftover cake?
Store leftovers in an airtight container in the refrigerator for up to 5 days. Allow to come to room temperature before serving.

3. Can I freeze the cake?
Yes, but it’s best to freeze the cake without the filling. Wrap it tightly in plastic wrap and freeze for up to 2 months. Thaw and add the filling before serving.

4. What can I use instead of desiccated coconut?
If you prefer a finer texture, use grated coconut or process the desiccated coconut briefly in a food processor.

5. Can I use other fillings?
Certainly! You can swap the coconut filling with a chocolate ganache, fruit preserves, or cream cheese frosting for variation.

Nutritional Information (Per serving, approximate)

  • Calories: 420
  • Fat: 18g
  • Carbohydrates: 55g
  • Protein: 6g
  • Sugar: 38g
  • Sodium: 120mg

Storage

  • Refrigerator: Store in an airtight container for up to 5 days.
  • Freezer: Freeze the unfrosted cake for up to 2 months. Wrap tightly and thaw overnight before serving.

Conclusion

The Molhadinho Prestige Cake is an irresistible fusion of moist chocolate cake and creamy coconut filling that captures the essence of indulgent Brazilian desserts. Its rich flavors and soft, melt-in-your-mouth texture make it perfect for celebrations, special occasions, or whenever you’re craving something extraordinary.

This versatile recipe allows you to adjust the filling, toppings, and presentation based on your preferences. Plus, its make-ahead and freezer-friendly nature make it convenient for planning events.

Serve it chilled for a refreshing dessert or at room temperature for a soft, tender bite. Either way, this cake is sure to become a favorite among family and friends.

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