Easter Chocolate Cake with Coconut Ganache and Coconut Dacquoise

Ingredients

• 200 ml Liquid cream (For the coconut ganache, heat)
• 200 g High-quality white chocolate (Not too sweet, ideal for couverture)
• 100 ml Cold liquid cream (To add after melting the chocolate)
• 50 g Grated coconut (For the coconut ganache and the dacquoise)
• 100 ml Coconut cream (Liquid, not thick cream)
• 200 ml Liquid cream (chocolate ganache) (Heat before adding dark chocolate)
• 200 g Dark chocolate (70% cocoa) (Break into pieces before melting)
• 100 ml Cold liquid cream (chocolate ganache) (To incorporate after melting the chocolate)
• 200 g All-purpose flour (Sift with cocoa, baking soda and salt)
• 50 g Unsweetened cocoa (Not instant cocoa)
• 5 g Baking soda (1 teaspoon)
• 2 g Salt (1/2 teaspoon)
• 200 g Granulated sugar
• 200 g Unsalted butter (Very soft, at room temperature)
• 30 ml Grape seed oil (Neutral flavor)
• 1 Egg yolk
• 1 Egg white (Reserved for the batter and the dacquoise)
• 5 ml White vinegar (1 teaspoon, does not affect taste)
• 150 ml Cultured milk (buttermilk type) (Adds moistness, find in fresh aisle)
• 100 g Dark chocolate chips (For the cake's moistness)
• 250 g Mascarpone (To thicken the ganaches)
• 100 g Powdered sugar (For the dacquoise)
• 100 ml Water (For the soaking syrup)
• 50 g Sugar (syrup) (For the soaking syrup)
• 30 g Mikado biscuits (Decoration (optional))
• 20 g Chocolate shavings (Decoration (optional))
• 10 Small chocolate eggs (Easter decoration (optional))
• 1 Decorative Easter bunny figurines (Final decoration (optional))

Instructions

1. Coconut ganache

   Heat 200 ml of liquid cream in a saucepan, pour over 200 g of broken white chocolate pieces, stir until fully melted. Add 100 ml of cold liquid cream, 50 g grated coconut and 100 ml coconut cream, mix. Divide into a container, cover and place in the refrigerator for at least 4 h.

   Time: PT10M

2. Dark chocolate ganache

   Repeat the same method with 200 ml hot cream, 200 g dark chocolate, then 100 ml cold cream. Cool 4 h in the refrigerator.

   Time: PT10M

3. Dry cake mixture

   Sift together 200 g flour, 50 g unsweetened cocoa, 5 g baking soda and 2 g salt into a large bowl.

   Time: PT5M

4. Cream butter and sugar

   In another bowl, beat 200 g soft butter with 200 g sugar until pale and creamy. Add 30 ml grape seed oil, 1 egg yolk and 5 ml white vinegar, mix quickly.

   Time: PT5M

5. Incorporate cultured milk and dry mix

   Pour half of the dry mixture into the creamed butter, add 150 ml cultured milk, mix. Incorporate the remaining dry mixture until homogeneous.

   Time: PT5M

6. Egg white meringue

   Whip the reserved egg white to stiff peaks with an electric whisk.

   Time: PT5M

7. Incorporate egg white

   Gently fold the meringue into the batter using a spatula, lifting the mass to avoid deflating it.

   Time: PT5M

8. Add chocolate chips

   Add 100 g dark chocolate chips and distribute evenly.

   Time: PT2M

9. First bake of the cake

   Grease the 15 cm pan, pour two‑thirds of the batter, bake 25 minutes at 180°C.

   Time: PT25M

   Temperature: 180°C

10. Second bake of the cake

    Let cool slightly, unmold, grease the pan again, pour the remaining third of batter, bake 15 minutes at 180°C.

    Time: PT15M

    Temperature: 180°C

11. Cooling the discs

    Let both cake discs and the dacquoise discs cool completely on a rack.

    Time: PT15M

12. Coconut dacquoise

    Whip the remaining egg white to stiff peaks, sift 100 g powdered sugar over it, fold in 50 g grated coconut with a spatula without crushing the whites. Put the batter in a piping bag (size 12 nozzle) and pipe two 15 cm discs. Bake 12 minutes at 180°C.

    Time: PT12M

    Temperature: 180°C

13. Thicken ganaches with mascarpone

    Whisk the cooled coconut ganache with 250 g mascarpone on low speed until thickened (≈5 minutes). Repeat with the dark chocolate ganache (without mascarpone) until creamy consistency.

    Time: PT10M

14. Prepare soaking syrup

    Bring 100 ml water to a boil with 50 g sugar for 2 minutes, let cool.

    Time: PT3M

15. Assemble the cake

    In the pan, place the first cake disc, spread half of the coconut ganache, place a dacquoise disc, spread half of the chocolate ganache, place the second dacquoise disc, pour the second, thicker cake disc, soak the top with the syrup, cover with the remaining chocolate ganache. Refrigerate at least 4 hours.

    Time: PT10M

16. Finishing and decoration

    Unmold the cake, spread the remaining coconut ganache on top, decorate with Mikado biscuits, chocolate shavings, chocolate eggs and the small Easter bunnies.

    Time: PT10M

Nutrition Facts

Calories

450

Protein

6 g

Carbohydrates

45 g

Fat

25 g

Fiber

3 g

Ingredient Substitutions

• Instead of Liquid cream: Whole milk
• Instead of High-quality white chocolate: Pastry white chocolate
• Instead of Cold liquid cream: Whole milk
• Instead of Grated coconut: Coconut flakes
• Instead of Coconut cream: Coconut milk
• Instead of Liquid cream (chocolate ganache): Whole milk
• Instead of Dark chocolate (70% cocoa): Baking dark chocolate
• Instead of Cold liquid cream (chocolate ganache): Whole milk
• Instead of All-purpose flour: Wheat flour
• Instead of Unsweetened cocoa: Cocoa powder
• Instead of Baking soda: Baking powder (reduce amount)
• Instead of Salt: Sea salt
• Instead of Granulated sugar: Cane sugar
• Instead of Unsalted butter: Vegetable margarine
• Instead of Grape seed oil: Sunflower oil
• Instead of Egg yolk: Whole egg (reduce the white)
• Instead of Egg white: Rehydrated powdered egg whites
• Instead of White vinegar: Lemon juice
• Instead of Cultured milk (buttermilk type): Regular milk + 1 teaspoon lemon juice
• Instead of Dark chocolate chips: Chopped dark chocolate
• Instead of Mascarpone: 0% fat cream cheese
• Instead of Powdered sugar: Sifted granulated sugar
• Instead of Mikado biscuits: Cut toast
• Instead of Chocolate shavings: Grated chocolate

Equipment Needed

• Saucepan
• Mixing bowls
• Hand whisk or electric mixer
• Silicone spatula (rubber spatula)
• Sieve
• 15 cm round cake pan
• Parchment paper (optional)
• Piping bag + size 12 nozzle
• Oven
• Cooling rack
• Kitchen thermometer (optional)
• Refrigerator
• Kitchen scale

Critical Steps — Do Not Skip

• Melt the chocolate without burning it
• Fold the egg white meringue gently
• Observe the baking times for each disc
• Let the ganaches set in the refrigerator for 4 h
• Precise layering assembly

Chef Tips from the Video

• Use 70% cocoa couverture chocolate for an intense flavor.
• White vinegar does not affect taste but activates the baking soda for extra lightness.
• For a glossy finish, wipe the cake surface with a damp cloth before decorating.

Troubleshooting

Storage

Refrigerator: Keep the whole cake covered for 3 days in the refrigerator.

Freezer: Wrap tightly, store up to 1 month in the freezer.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare both ganaches 2 days ahead and keep refrigerated.
• Dacquoise discs can be baked the day before and stored in an airtight box.
• The cake can be assembled and refrigerated the day before serving.