Here is a classic rich chocolate cake that uses Asian-inspired flavours to create a coconut and lime flavoured frosting that is used as both a filling and a topping.
75ml (5 tbsp) water
175g (1 cup less 2 tbsp) slightly-salted butter, softened
250g (1 1/4 cups) dark muscovado sugar
4 eggs
100g (1/2 cup) self-raising flour
50g (3 tbsp) cocoa powder
100g (1 cup) ground almonds
coconut shavings, to decorate
50g creamed coconut, coarsely chopped
275g (1 1/2 cups) icing (confectioners') sugar
2 tsp lime juice
Beat together the remaining cake ingredients in a large bowl until smooth and creamy. Allow the chocolate to cool slightly then stir into the cake ingredients until well combined.
Divide the mixture between two greased 20cm (8 in) sandwich cake tins that have circles of greaseproof (waxed) paper on their base. Transfer to an oven pre-heated to 180ºC (350ºF) Gas Mark 4 and bake for about 30 minutes, or until the cake is nicely risen and just firm to the touch (a skewer inserted into the centre of the cake will emerge cleanly).
Loosen the edges of the cake by running a round-bladed knife around the edges then turn the cake out onto a wire rack and peel off the lining paper. Set the cakes aside to cool completely.
For the frosting, combine the cream and creamed coconut in a small saucepan and heat gently until the coconut has melted. Turn the mixture into a bowl then beat in the icing (confectioners) sugar and lime juice until smooth. Use half this forsting to sandwich the two cakes together then spread the remaining frosting over the top of the cake. Decorate with the coconut shavings and serve.
Chocolate and Coconut Cake
Ingredients:
For the Cake:
250g (8 oz) plain dark chocolate, chopped into pieces75ml (5 tbsp) water
175g (1 cup less 2 tbsp) slightly-salted butter, softened
250g (1 1/4 cups) dark muscovado sugar
4 eggs
100g (1/2 cup) self-raising flour
50g (3 tbsp) cocoa powder
100g (1 cup) ground almonds
coconut shavings, to decorate
For the Frosting (Icing):
5 tbsp single cream50g creamed coconut, coarsely chopped
275g (1 1/2 cups) icing (confectioners') sugar
2 tsp lime juice
Method:
Combine the chocolate and water in a heat-proof bowl. Sit this over a saucepan of gently-simmering water (make certain the base of the bowl does not touch the water). Stir the chocolate until melted then take off the heat.Beat together the remaining cake ingredients in a large bowl until smooth and creamy. Allow the chocolate to cool slightly then stir into the cake ingredients until well combined.
Divide the mixture between two greased 20cm (8 in) sandwich cake tins that have circles of greaseproof (waxed) paper on their base. Transfer to an oven pre-heated to 180ºC (350ºF) Gas Mark 4 and bake for about 30 minutes, or until the cake is nicely risen and just firm to the touch (a skewer inserted into the centre of the cake will emerge cleanly).
Loosen the edges of the cake by running a round-bladed knife around the edges then turn the cake out onto a wire rack and peel off the lining paper. Set the cakes aside to cool completely.
For the frosting, combine the cream and creamed coconut in a small saucepan and heat gently until the coconut has melted. Turn the mixture into a bowl then beat in the icing (confectioners) sugar and lime juice until smooth. Use half this forsting to sandwich the two cakes together then spread the remaining frosting over the top of the cake. Decorate with the coconut shavings and serve.
fusion, cakes, baking, chocolate, coconut
Baking
Fusion
Chocolate and Coconut Cake
https://fabulousfusionfood.blogspot.com/2019/04/chocolate-and-coconut-cake-recipe.html
Chocolate and Coconut Cake. This is a modern Fusion for a classic two-layer chocolate cake filled and topped with an Asian-inspired coconut and lime frosting.
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix5Hxzlw_rY-rvQb3poW-7q2ZQsZwhMPU0t8JBcnPXWQhmzJtPO7U7w-VCGMWGFzfIAn8_LyFkWe9s5J2UW7Ll7RoZzeiPDMWdizU0xfx-FQCMOkNxTDUYTxfuo_ej8wTQRLKkuiSTmjw/s1600/chocolate-coconut-cake.png
2019-04-11
Yield: 12
Chocolate and Coconut Cake
Chocolate and Coconut Cake. This is a modern Fusion for a classic two-layer chocolate cake filled and topped with an Asian-inspired coconut and lime frosting.
prep time: 30 mins
cook time: 35 mins
total time: 65 mins
Ingredients:
- 250g (8 oz) plain dark chocolate, chopped into pieces
- 75ml (5 tbsp) water
- 175g (1 cup less 2 tbsp) slightly-salted butter, softened
- 250g (1 1/4 cups) dark muscovado sugar
- 4 eggs
- 100g (1/2 cup) self-raising flour
- 50g (3 tbsp) cocoa powder
- 100g (1 cup) ground almonds
- coconut shavings, to decorate
- 5 tbsp single cream
- 50g creamed coconut, coarsely chopped
- 275g (1 1/2 cups) icing (confectioners') sugar
- 2 tsp lime juice
For the Cake:
For the Frosting (Icing):
Method:
- Combine the chocolate and water in a heat-proof bowl. Sit this over a saucepan of gently-simmering water (make certain the base of the bowl does not touch the water). Stir the chocolate until melted then take off the heat.
- Beat together the remaining cake ingredients in a large bowl until smooth and creamy. Allow the chocolate to cool slightly then stir into the cake ingredients until well combined.
- Divide the mixture between two greased 20cm (8 in) sandwich cake tins that have circles of greaseproof (waxed) paper on their base. Transfer to an oven pre-heated to 180ºC (350ºF) Gas Mark 4 and bake for about 30 minutes, or until the cake is nicely risen and just firm to the touch (a skewer inserted into the centre of the cake will emerge cleanly).
- Loosen the edges of the cake by running a round-bladed knife around the edges then turn the cake out onto a wire rack and peel off the lining paper. Set the cakes aside to cool completely.
- For the frosting, combine the cream and creamed coconut in a small saucepan and heat gently until the coconut has melted. Turn the mixture into a bowl then beat in the icing (confectioners) sugar and lime juice until smooth. Use half this forsting to sandwich the two cakes together then spread the remaining frosting over the top of the cake. Decorate with the coconut shavings and serve.
© Dyfed Lloyd Evans
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