Calling all chocolate and coconut lovers….
The cake will keep for about three days in the fridge. Bring to room temperature before serving.
Makes 1 large layer cake|Baking time 20-25 minutes|Good for entertaining
Chocolate hot milk sponge
1 ¾ cups (260 grams) flour
½ cup (50 grams) cocoa
4 teaspoons baking powder
1 cup (250 mls) milk (preferably whole)
1/3 cup (83 mls) sunflower oil
4 large eggs
1¼ cups (275 grams) granulated white sugar
1 teaspoon chocolate or vanilla extract
- Pre-heat oven to 180 degrees Celsius
- Grease and line two 23 cm round cake tins
- Sift flour, cocoa, baking powder and salt together. Set aside
- Bring milk and oil to boil over medium heat
- While waiting for milk and oil to heat up, beat eggs and sugar together (about 2 minutes)
- Add boiling milk/oil to egg mixture in a steady stream while beating constantly
- Add dry ingredients and beat on low-speed for 20 seconds, then mix with a wooden spoon until incorporated
- Fold in chocolate or vanilla extract and divide between prepared cake tins
- Bake for 20-25 minutes until a cake tester comes out clean
- Cool for 5 minutes before turning out onto a wire rack to cool completely
- Once cool divide each cake layer in half horizontally and spread each layer with icing
250 grams plain chocolate (approximately 50% cocoa solids)
1 cup (250 mls) cream
250 grams unsalted butter
200 grams desiccated coconut toasted
- Bring cream to boil, once cream begins to bubble remove from heat and stir in chocolate and a knob of butter. Leave to cool.
- Whisk the remaining butter until fluffy and whisk in cooled chocolate mixture.
- Divide the mixture into 4 and spread over each cake layer, sprinkle over toasted coconut – see note below
- Note: toast coconut over the hob in a large frying pan but keep stirring every few minutes as it can catch quickly, you want a nice golden colour. Make sure the coconut is cool before sprinkling over the cake