Chocolate And Coconut Sponge Cakes |
|
 |
Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 4 |
|
yum..... can doing like a kids! Ingredients:
4 eggs |
3/4 cup (165g) caster sugar |
2/3 cup (100g) self-raising flour |
1/3 cup (35g) cocoa powder |
90g butter, melted |
1 tablespoon hot water |
2/3 cup (160ml) thickened cream |
2 tablespoons caster sugar, extra |
1/3 cup (15g) flaked coconut |
chocolate ganache |
200g dark eating chocolate, chopped coarsely |
2/3 cup (160ml) thickened cream |
Directions:
1. 1. Preheat oven to 180C/160C fan-forced Grease two 9-hole friend pans
2. 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. 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. 4. Meanewhile, make chocolate ganache.
5. 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. 6. Spread chocolate ganache over cakes then sprinkle with coconut.
7. Chocolate ganache
8. Stir ingredients in small saucepan over heat until smooth. Cool to a spreading consistency.
|
|