Serves eight (makes 12)
FOR THE SPONGE:
120 g butter, softened
120 g caster sugar
2 free-range eggs
120g self raising flour, sifted
1 tablespoon cocoa, sifted
1 teaspoon baking powder, sifted
3 teaspoons instant espresso coffee powder
1 tablespoon boiling water
60 g good quality dark chocolate, melted
YOU WILL ALSO NEED:
1/2 cup cherry jam
400 g good quality dark chocolate, melted
4 tablespoons icing sugar, sifted
3 tablespoons milk
5 or 6 large handfuls shredded shredded coconut
- Pre-heat oven to 180ËšC.
- Grease and line two rectangular 20cm x 26cm x 6cm cake tins.
- Set asideÂ Cream butter and sugar together in a stand mixer (or using an electric hand whisk) for 10 minutes until really light, thick and fluffy, add the eggs one at a time and beat over medium speed until incorporated.
- Add in the sifted flour, baking powder and cocoa and stir to combine thoroughly.
- Combine coffee and boiling water together in a cup, allow to cool a little.
- Melt chocolate in stages in a microwave, allow to cool for five minutes then add along with the coffee to batter. Mix to combine.
- Divide batter evenly between the two pre-lined cake tins and bake in the oven for 25-30 minutes or until a skewers comes out of the centre clean.
- Cool cakes on wires racks and then trim off the sides to make two perfect rectangles.
- Heat cherry jam in a small pot for a minute or two. Push through a sieve and place in the fridge for 10 minutes to re-thicken.
- Spread jam over the top of one of the sponge rectangles and sandwich the second on top. Place sandwiched cake in freezer for 30 minutes while you prepare the coating.
- Melt chocolate in a microwave or in a bowl set over a pot of water, Allow to cool slightly then sift in the icing sugar and add the milk. Stir.
- Remove cake from freezer and carefully cut into 12 squares.
- Place coconut into a large mixing bowl.Â Very carefully dip each square in the chocolate coating and then roll in the shredded coconut ~ if cake is firm enough from the freezer, you can stick each square on a skewer and dip in the chocolate in this manner which will make it less messy on your fingers.
- Allow to cool on a cake rack.
Categorised in: Recipes
This post was written by the CNK team