Baking

Ingredients
  • 250 g (8 oz) plain dark chocolate, broken into pieces
  • 75 ml (3 fl oz) water
  • 175 g (6 oz) slightly salted butter, softened
  • 250 g (8 oz) dark muscovado sugar
  • 4 eggs
  • 100 g (3½ oz) self-raising flour
  • 50 g (2 oz) cocoa powder
  • 100 g (3½ oz) ground almonds
  • coconut shavings or shreds, to decorate (optional)
  • 5 tablespoons single cream
  • 50 g (2 oz) creamed coconut, roughly chopped
  • 275 g (9 oz) icing sugar, sifted
  • 2 teaspoons lime juice
Directions

Melt the chocolate with the measurement water in a heatproof bowl set over a saucepan of gently simmering water (don't let the base of the bowl touch the water). Beat together the remaining cake ingredients in a large bowl until smooth and creamy. Stir in the melted chocolate.

Divide the mixture evenly between 2 greased and base-lined 20 cm (8 inch) sandwich tins (see page 13) and level the surface. Bake in a preheated oven, 180°C (350°F), Gas Mark 4, for about 30 minutes or until risen and just firm to the touch. Loosen the edges, turn out on to a wire rack and peel off the lining paper. Leave the cakes to cool.

Make the frosting. Put the cream and creamed coconut into a small saucepan and heat gently until the coconut has melted. Turn into a bowl, then beat in the icing sugar and lime juice until smooth. Use half the frosting to sandwich the cakes together. Spread the remaining frosting over the top. Decorate with coconut shavings or shreds, if liked.

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