Serves: 12 | Prep Time: 20 minutes | Bake Time: 35-40 minutes | Cooking Time: 3 hours
Ingredients
For the chocolate sponge:
250 ml Snowflake Cake Wheat Flour
10 ml Snowflake Baking Powder
200 ml caster sugar
2 ml bicarbonate of soda
5 ml instant coffee
50 ml cocoa powder
1 egg
125 ml buttermilk
80 ml oil
125 ml hot water
For the chocolate coating:
200 ml icing sugar
50 ml cocoa powder
180 ml milk
30 g butter
For rolling:
300 ml desiccated coconut
Method
- Preheat the oven to 180°C and line a 20 cm square baking tin.
- Sift the Snowflake Cake Wheat Flour, caster sugar, Snowflake Baking Powder, bicarbonate of soda, instant coffee and cocoa powder into a large mixing bowl.
- Add the egg, buttermilk and oil. Mix gently to combine.
- Gradually add the hot water while mixing until a smooth batter forms.
- Pour the batter into the prepared tin and bake for 20 minutes, or until a skewer inserted into the centre comes out clean.
- Allow the cake to cool completely in the tin for at least 3 hours.
- Add the icing sugar, cocoa powder and milk to a thick-based saucepan.
- Cook over medium heat for 10 minutes, stirring continuously until smooth and glossy.
- Stir in the butter until melted and combined.
- Cut the cooled cake into equal-sized squares.
- Dip each piece gently into the warm chocolate coating, ensuring all sides are covered.
- Roll immediately in desiccated coconut until fully coated.
- Allow to set slightly before serving.
For the sponge cake:
For chocolate coating:
For assembly:
