Cocolate cake!


It a recipe for you this week, and its a Cocolate cake (making up words here) but its basically a coconut and chocolate cake. My lovely friend bought me a little  baking book for Christmas, so I thought I’d give one of the recipes a try. It was a success so I thought I would share the recipe with you guys (aren’t you lucky).

So, you will need:

175 g of butter (plus extra for greasing)

175 g of caster sugar

3 eggs (beaten)

175 g of self raising flour

2 tbsp of cocoa powder

Frosting and decoration:

8 tbsp of dessicated of coconut

150 ml of double cream

50 g plain chocolate pieces (broken into pieces)

5 tbsp milk

1 tsp butter

85 g icing sugar

To begin with, preheat your oven at 170 °C (the book said 180 °C but I preferred the lower temperature).

Line your 1 lb loaf tin with grease proof paper and grease the tin with the extra butter.

In a mixing bowl, whisk you butter (to make it fluffy) then add the sugar and mix further.

Once that is mixed well, add in the eggs one at a time (mix well between each egg).


Then add the dry ingredients (self raising flour and the cocoa powder). Fold in with a wooden spoon. Add the flour a little at a time to mix it in thoroughly.

Your cake it is ready to be baked! Pour your mixture in to the tin and put in the oven for 45 minutes. Then check to see if it is ready by putting the knife in the middle of the cake (if the knife comes out clean then its ready. However, if there is mixture on the knife leave i it in the over for further few minutes).

If you’re leaving the cake in the oven for longer, then check every 3-4 minutes, till its ready.

Once the cake is ready, leave to cool. Then, place it on a cooling rack to cool further.


Now for the frosting and decorating, place a heatproof bowl on a pan with simmering water. In the bowl add the butter, chocolate and milk.

When the mixture is smooth, leave to cool until it is of a paste consistency.


Then, once the cake has cooled, cover the cake in the chocolatey goodness mixture.

.. and add the coconut all over so it sticks while the mixture is still warm.

Then in a separate bowl whisk your double cream so it is is ready to piped on the cake.

Cut a V shape into the cake (like the picture) and add the cream in the dip and the sides. Then place the cut out piece of cake back on top.

You’re chocolut cake is ready to be served.




That is all for today! Let me know if you give this a try.


Noor ♥