Chocolate and coconut sponge
CATEGORIES
INGREDIENTS
- Cooking Time: 15 minutes
- Servings: 12
- Preparation Time: 35 minutes
- 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.