CHOCOLATE COCONUT CAKE
We have a birthday in the office this week and what better way to celebrate then to bake a delicious chocolate coconut cake!
For the cake
- 150g self raining flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 110g chocolate finely chopped
- 100g unsalted butter softened
- 150g granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 55g unsweetened cocoa powder plus more for dusting the pan
- 120ml canned coconut milk
For the topping and filling
- 200g butter chopped
- 200g dark chocolate chopped
- Desiccated coconut to sprinkle on top (if you fancy)
- Heat the oven to 160°C. Spray 2 8-inch round pans with nonstick spray. Line the bottoms with parchment paper cut into a circle to fit the pan. Spray the parchment paper with nonstick spray and dust the pan lightly with cocoa powder. Tap out any excess and set aside.
- In a medium bowl, combine the flour, baking soda, and salt. Stir with a whisk and set aside.
- Add the chocolate to a small heatproof bowl and set it over a pot of barely simmering water. Stir continuously until melted and smooth. Remove from heat. Set aside to cool.
- Using a stand mixer or a handheld electric mixer, beat the butter and sugar together on medium-low speed until light and fluffy. Beat in the eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed. Beat in the vanilla. Add the cocoa powder and melted chocolate and mix until well incorporated. With the mixer set to low speed. gradually add half the flour mixture, followed by the coconut milk, and then the remaining flour mixture. Beat just until combined. The batter will be thick.
- Divide the batter evenly between the 2 prepared pans. Use an offset spatula to spread the batter all the way to the edges of the pan and smooth out the surface. Bake for 28 to 30 minutes, or until a toothpick inserted into the center comes out with only a few dry crumbs. Cool the cake in the pans for 10 minutes, then invert the cakes onto a wire rack to cool completely. Peel the parchment paper off the bottoms before filling.
Topping and Filling
- Place butter and chocolate in a glass or ceramic bowl over a saucepan of simmering water. Stir until smooth. Cool to room temperature. Beat mixture with a wooden spoon until thick and spreadable.
Once the cake has cooled spread the chocolate butter cream onto the top of one of the cakes and place the other onto. Add remaining butter cream as a topping.