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Chocolate & coconut kitty cake

Two days ago my cat may or may not have thrown my MacBook Pro on the floor.

First reaction: shock.

Second reaction: let's bake a cereal cake on her honor xD

It might sound crazy and it probably is, but somehow I needed to process the accident so here it is my Chocolate & coconut kitty cake!

It's black and white like my cat and it tastes like chocolate and coconut of course :)

The chocolate cake is a very easy tender cake made with kefir milk (but you can also use buttermilk) filled with a coconut yogurt pastry cream and garnished with Kellogg's Coco Pops.

It's super easy and surprisingly light.

You can check out the recipe below :)



INGREDIENTS:


--- CHOCOLATE KEFIR CAKE ---

  • 100g all-purpose flour

  • 25g cocoa powder

  • 90g caster sugar

  • 25g vegetable oil

  • 240g kefir milk or buttermilk*

  • 7g baking powder


--- COCONUT YOGURT PASTRY CREAM ---

  • 375g milk*

  • 125g coconut yogurt

  • 75g granulated sugar

  • 30g cornstarch*

  • 10g coconut flour

  • 1 egg yolk


--- TOPPING ---


DIRECTIONS:

  1. Preheat oven to 320°F (160°C) and cover with parchment paper 2 small (16 cm) springform pans (I used this one).

  2. In a bowl sift together flour, cocoa powder, baking powder and sugar and mix with a spatula.

  3. Add kefir milk (or buttermilk) and oil and mix to combine.

  4. Divide the batter into the prepared pans and bake for about 20-25 minutes (the center needs to stay a bit fudgy so don't overcook them).

  5. Let them cool in the pan then transfer to a cooling rack.

  6. Make the pastry cream: in a small saucepan add cornstarch, sugar, coconut flour and a egg yolk. Pour the milk very slowly and mix with a hand whisk very carefully. When all the milk has been added and there are no lumps in the mixture turn on the heat and bring to a simmer whisking continuously (don't let your cream burn at the bottom of your pan, it's incredible how quickly that can happen! Or maybe not, but it did happen to me once xD).

  7. Stir in the coconut yogurt and keep cooking for a couple of minutes; when it starts to thicken turn off the heat, transfer to another bowl and cover it with plastic wrap (it will thicken even more when cooled).

  8. Assemble the cake: place one disc of chocolate cake onto the serving plate, then add a layer of pastry cream on top. Cut out a kitty shape with a cookie cutter (I used this one) on the second disc of chocolate cake and place it on top. Spread a second layer of pastry cream and garnish the surface with Kellogg's Coco Pops. (Don't forget the chocolate cereal whiskers!)

  9. Place in the fridge to set for a couple of hours before slicing it.

  10. Enjoy :)


RECIPE NOTES:

  • If you decide to use buttermilk you can make it combining milk and 1 tablespoon of fresh lemon juice in a bowl and let it rest covered at room temperature for about 15 minutes or until you see the milk that starts to slightly curdle.

  • In the pastry cream I used lactose free milk but I think you can use any kind of milk you want/have on hand.

  • You can substitute cornstarch with all-purpose flour or other kinds of starch.

  • The pastry cream is enough to fill this cake and probably another of the same size but you can even eat it plain, it's so good!


RECIPE CARD:




If you make it let me know! :)

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