Chocolate and coconut sponge cakes
From jackkekempsey 16 years agoIngredients
- 4 eggs shopping list
- 3/4 cup (165g) caster sugar shopping list
- 2/3 cup (100g) self-raising flour shopping list
- 1/3 cup (35g) cocoa powder shopping list
- 90g butter, melted shopping list
- 1 tablespoon hot water shopping list
- 2/3 cup (160ml) thickened cream shopping list
- 2 tablespoons caster sugar, extra shopping list
- 1/3 cup (15g) flaked coconut shopping list
- chocolate ganache shopping list
- 200g dark eating chocolate, chopped coarsely shopping list
- 2/3 cup (160ml) thickened cream shopping list
How to make it
- 1. Preheat oven to 180C/160C fan-forced Grease two 9-hole friend pans
- 2. Beat eggs in small bowl with electric mixer about 8 minutes or until thick and creamy. Beat in sugar, a tablespoon at a time, until dissolved. Transfer mixture to large bowl Fold in sifted flour and cocoa, then butter and the hot water.
- 3. Divide mixture among pan holes. Bake about 12 minutes or until cakes spring back when touched lightly. Yum cakes, top-side up, onto wire rack to cool.
- 4. Meanewhile, make chocolate ganache.
- 5. Beat cream and extra sugar in small bowl with electric mixer until cakes soft peaks form. Cut cooled cakes in half. Spread bases with cream; replace tops.
- 6. Spread chocolate ganache over cakes then sprinkle with coconut.
- Chocolate ganache
- Stir ingredients in small saucepan over heat until smooth. Cool to a spreading consistency.
People Who Like This Dish 3
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