I was visiting my cousin in Canberra over the past five days, so I’ve been pretty MIA lately. Safe to say, I haven’t had a chance to really do anything more to the dress, but I have been taking full advantage of my cousin’s 6-burner stove top and super amazing oven.
While I was in Canberra we made this Coconut Chocolate Cake. It is super easy to make – except this time there was no electric mixer so I had to cream butter and sugar by hand ….don’t EVER leave yourself in this position, it’s much harder than Youtube videos make it look. Anyway, it is the ultimate chocolate cake, super moist and rich with two layers and a creamy chocolate buttercream icing.
Ingredients (serves 10)
125g butter, softened
1 cup caster sugar
1 teaspoon coconut essence
1 1/2 cups Healthy Baker self-raising flour
1/4 cup cocoa powder
1/2 cup desiccated coconut
1 cup milk
double cream, to serve
200g butter, chopped
200g dark chocolate, chopped
Preheat oven to 180°C/160°C fan-forced.
Beat butter, sugar and coconut essence with an electric mixer, until fluffy and creamy. Add eggs, 1 at a time, beating well after each egg is added.
Sift half the flour and half the cocoa over butter mixture. Add half the coconut. Stir to combine. Mix in half of the milk. Repeat with remaining flour, cocoa, coconut and milk.
Spoon into a 20cm round cake pan (lightly greased with butter and lined with baking paper). Bake for 50 minutes then take it out of the oven to stand in pan for 10 minutes. Take cake out of the cake pan to cool.
For the chocolate buttercream: Place butter and chocolate in a bowl over a saucepan of simmering water. Stir until melted and smooth. Cool to room temperature, then beat mixture with a wooden spoon until thick and spreadable.
Cut cake in half crossways. Spread the bottom half with one-third of buttercream. Spread remaining buttercream over top and side of cake.