Name: Moist chocolate and coconut cake
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 12
Ingredients: 300 gram dark eating chocolate; 155 gram butter; 2/3 cup firmly packed light brown sugar; 2 tablespoons water; 2/3 cup self-raising flour; 2 tablespoons dutch-processed cocoa; 3 eggs, separated; 1/2 cup (40g) desiccated coconut; 2 tablespoon underproof dark rum; Chocolate buttercream; 250 gram butter; 2 cups icing sugar; 2 tablespoons cocoa powder

Ingredients

300 gram dark eating chocolate

155 gram butter

2/3 cup firmly packed light brown sugar

2 tablespoons water

2/3 cup self-raising flour

2 tablespoons dutch-processed cocoa

3 eggs, separated

1/2 cup (40g) desiccated coconut

2 tablespoon underproof dark rum

Chocolate buttercream

250 gram butter

2 cups icing sugar

2 tablespoons cocoa powder

Method

Moist chocolate and coconut cake

1.Preheat oven to 180°C. Grease 24cm closed springform pan or a deep 23cm cake pan.

2.Break chocolate into a medium saucepan, add butter, sugar and the water; stir over low heat until smooth. Transfer to a large bowl; cool 5 minutes. Stir in sifted flour and cocoa,egg yolks, coconut and rum until combined.

3.Beat egg whites in a small bowl with an electric mixer until soft peaks form; fold into chocolate mixture, in two batches. Pour cake mixture into pan.

4.Bake cake about 30 minutes. Cool cake in pan.

5.Make chocolate butter cream

6.Turn cake, top-side up, onto a cake plate; spread butter cream on top of cake. Dust with a little more cocoa and decorate with large chocolate curls, if you like.

Chocolate butter cream

7.Beat butter in a small bowl with electric mixer until light and fluffy. Add sifted icing sugar and cocoa; beat until smooth and fluffy.

The un-iced cake can be made a day ahead, store in an airtight container at room temperature. Decorate with butter cream and chocolate curls on the day of serving.

Dutch-processed cocoa refers to cocoa that has had an alkaline added, during a process called ‘dutching’. The resulting cocoa has a richer chocolate taste and colour.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

Moist chocolate and coconut cake

Chocolate butter cream

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