CHOCOLATE AND COCONUT SPONGE

 

  • Cooking Time: 15 minutes
  • Servings: 12
  • Preparation Time: 35 minutes

Ingredients

  • 4 eggs
  • 3/4 cup caster sugar
  • 2/3 cup self raising flour
  • 1/3 cup cocoa powder
  • 90g butter, malted
  • 1 tbs hot water
  • 2/3 cup thickened cream
  • 2 tbs caster sugar, extra
  • 1/3 cup flaked coconut
  • Chocolate Ganache
  • 200g dark chocolate, chopped coarsely or use eating chocolate, not buds or compound
  • 2/3 cup thickened cream

Directions

  • 1) Preheat oven to moderate 180 degrees C/160 degree C fan forced. Grease 23cm pan with soft butter.
  • 2) Beat eggs in small bowl with an electric mixer about 8 minutes until thick and creamy. Beat in sugar, a teaspoon at a time, until dissolved. Transfer mixture to a large bowl. Fold in sifted flour, cocoa, then butter and hot water. Spoon into prepared pan.
  • 3) Bake for about 12 minutes until sponges spring back when touched lightly. Turn out immediately onto wire rocks to cool.
  • 4) Chocolate Ganache : Combine the chocolate and cream in a small saucepan; stir over a low heat until smooth. Remove from heat; stand until thickened.
  • 5) Beat cream and extra sugar in a small bowl with an electric mixer until soft peaks form. Split cooled sponges in half. Spread bases with cream; replace tops.
  • 6) Spoon and spread Chocolate Ganache over cakes and sprinkle with coconut.

Notes

Categories: Cake 

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