Chocolate Donut Cake With Coconut Cheesecake Filling

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Post is also available in: Italian

What happens if you are undecided between preparing a delicious donut or a delicious cheesecake? Simple, you prepare a donut with a Chocolate Donut Cake With Coconut Cheesecake Filling and so everyone is happy!

Donut Cake recipe

Chocolate Donut Cake

This Chocolate Donut Cake was born taking inspiration from Instagram, I modified some ingredients such as oil with butter, I only used milk instead of half water and half milk and I used the coconut and chocolate combination that is never wrong and here it is here a greedy and original donut.

The cake has a very rich cocoa flavor, also because lately I have been using dark cocoa, or at least in part, because it has a very intense flavor and gives a delicious scent to sweets. The cream instead is prepared with cream cheese, coconut cream and not milk, to prevent the cream from becoming too liquid and a little grated coconut to enhance the taste and also absorb some of the moisture of the cream. To top it all off a chocolate and coconut butter ganache to make it even more delicious.

Overall it is full-bodied, but not heavy, inside it is moist due to the cheese filling. As always, I use essential sugar in my desserts, so feel free to make it a little sweeter.

Chocolate Donut Cake With Coconut Cheesecake

To prepare this donut, simply mix all the dry ingredients in one bowl and the liquid ones in another except the milk. Combine dry and liquid ingredients and then mix hot milk last.

Prepare the cream cheese and then line the cake pan well, pour about half of the dough into it and then place the cream cheese in the center of the dough already poured into the pan. help yourself with a spoon keeping it as much as possible in the center. Once finished, pour the rest of the cocoa mixture over it and bake.

The ganache that covers the Cocoa Donut is lighter than usual, because instead of cream I opted for low-fat yogurt and prepared it in a bain-marie so as not to ruin the yogurt with direct heat. A very good and light ganache came out.

If you love cocoa and chocolate try the Chocolate Banana Bread or

5 from 1 vote

Chocolate Donut Cake With Coconut Cheesecake Filling

Soft cocoa donut with a creamy coconut and cheese heart and covered with chocolate ganache. A delicious and enjoyable dessert!
Servings 12 portions
Prep Time 20 mins
Cook Time 1 hr 5 mins
Total Time 1 hr 25 mins

Ingredients

Cocoa Dough

  • 220 g Pastry Flour
  • 35 g Unsweetened Cocoa Powder
  • 35 g Unsweetened Cocoa Powder dark
  • 120 g Butter melt
  • 150 g Caster Sugar
  • 16 g Baking Powder
  • 170 g Yogurt
  • 220 ml Milk hot
  • 2 Eggs

Cheese Cream

  • 300 g Cream Cheese
  • 100 g Coconut Cream
  • 25 g Dehydrated Grated Coconut or fresh grated coconut
  • 50 g Caster Sugar
  • 1 Egg

Ganache

  • 150 g Dark Chocolate
  • 40 g Yogurt
  • 50 g Coconut Butter
  • 3 g Vanilla Extract
  • q.s. Dehydrated Grated Coconut

Instructions

  • Butter and flour the donut pan.

Cocoa Dough

  • Melt the butter over low heat.
    120 g Butter
  • Meanwhile in a bowl sift the flour, cocoa and baking powder, finally add the sugar and mix all the ingredients well.
    220 g Pastry Flour, 35 g Unsweetened Cocoa Powder, 35 g Unsweetened Cocoa Powder, 16 g Baking Powder, 150 g Caster Sugar
  • In another bowl break the eggs and mix them by pouring the butter slowly, being careful to not cook the eggs and then the yogurt and mix well.
    120 g Butter, 170 g Yogurt, 2 Eggs
  • Now add the dry ingredients to the slurry a little at a time until you have a smooth dough. Pour in the hot milk and mix.
    220 ml Milk

Cheese Cream

  • In a bowl, mix the cheese, coconut cream and sugar and finally the coconut flour or if you prefer freshly grated coconut.
    300 g Cream Cheese, 100 g Coconut Cream, 25 g Dehydrated Grated Coconut, 50 g Caster Sugar, 1 Egg

Compose The Donut And Baking

  • Preheat the oven to 170 °C.
  • Pour half the cocoa mixture into the already greased and floured pan, trace a slight groove with the back of the spoon, and place the cheese mixture.
  • Now cover everything with the rest of the cocoa mixture and bake for 65 minutes.
  • Check the cooking with a toothpick. Let the donut cool first without turning it out of the mold and once it is lukewarm take it out of the mold and complete the cooling.
  • Chop the dark chocolate and put it in a jug, add the coconut butter, the yogurt and the vanilla extract, put a saucepan with water on the stove and melt everything in a double boiler, taking care to mix to melt all the chocolate.
    40 g Yogurt, 50 g Coconut Butter, 3 g Vanilla Extract, 150 g Dark Chocolate
  • Pour the ganache over the donut and then sprinkle it with some grated coconut.
    q.s. Dehydrated Grated Coconut
Chef: Taira by R.J.
Calories: 432kcal
Course: Sweets and Desserts
Cuisine: Recipes Journey Original
Keyword: Cake, Cheesecake
Difficulty: Medium
Temperature: 170 °C/338 °F

Nutrition

Serving: 136g | Calories: 432kcal (22%) | Carbohydrates: 42g (14%) | Protein: 9g (18%) | Fat: 27.9g (43%) | Sugar: 19g (21%)

The nutrition information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for the advice of a professional nutritionist.

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