Crunchy Chocolate & Coconut Cake Filling
A two-layered cake filling that pairs a crispy milk chocolate ganache loaded with puffed rice with a thick, fudgy coconut cream inspired by Brazilian brigadeiro. The contrast of textures makes every slice unforgettable.
🛒 Ingredients
3 servings
- 1 can (200 ml) heavy cream
- 250 g good-quality milk chocolate, chopped
- 1 cup puffed rice cereal
- 1 can (395 g) sweetened condensed milk
- 1 cup shredded coconut
- 1 teaspoon coconut extract
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Directions
- 1
Melt the milk chocolate in a double boiler, pour in the heavy cream and stir until you have a smooth, glossy ganache.
- 2
Gently fold in the puffed rice cereal, keeping the mixture as airy as possible.
- 3
Cover and refrigerate for 2 hours.
- 4
In a heavy-bottomed saucepan, combine the sweetened condensed milk, shredded coconut and coconut extract. Cook over high heat, stirring constantly.
- 5
Once the mixture starts to thicken, reduce heat to low and keep stirring without stopping.
- 6
When the coconut cream is very thick and pulls away from the sides of the pan, remove from heat and cool completely.
- 7
Refrigerate the coconut cream for 30 minutes.
- 8
To assemble: spread the coconut cream between each cake layer, then coat the entire outside of the cake with the chocolate ganache.
- 9
Finish with fresh strawberries on top for a bright, fruity contrast.
💡 Chef's Tip
For the crunchiest result, stir the puffed rice into the ganache right before assembling the cake so it stays crisp inside the filling.
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Same category — Desserts
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