makes
24
prep
15 minutes
cook
25 minutes
difficulty
Mid
makes
24
serves
preparation
15
minutes
cooking
25
minutes
difficulty
Mid
level
Ingredients
- 1 quantity mixture+
- ¾ cup (180ml) single (pouring) cream
- 300g dark (55%) chocolate, grated or finely chopped++
- ½ cup (160g) raspberry jam
- 3 cups (150g) coconut flakes
Cooling time: Until cake has cooled entirely after baking
Refrigeration time: 10 minutes for centre + extra time for outer layer
Instructions
- Preheat oven to 160°C (325°F). Lightly grease a 20 cm x 30 cm slice tin and line with non-stick baking paper. Pour the cake mixture into the tin and bake for 20–25 minutes or until the cake is springy to the touch and comes away from the sides of the tin. Turn out onto a wire rack covered with a clean tea towel and allow to cool completely.
- Place the cream in a small saucepan over medium heat. Cook, stirring occasionally, until hot but not boiling. Place the chocolate in a large bowl and add the cream. Stir once to remove any chocolate from the base of the bowl and set aside for 2 minutes. Stir the ganache gently until just combined.
- Using a serrated knife, cut the cake in half horizontally. Spread one half with ½ cup (125ml) of the ganache. Spread the remaining cake half with the jam. Sandwich together and refrigerate for 10 minutes or until the ganache is firm.
- Cut the cake into 5 cm squares. Using a butter knife, spread the squares with the remaining ganache to coat. Sprinkle with the coconut and place on a tray lined with non-stick baking paper. Refrigerate until firm. Place on a cake stand or plate to serve.
Notes
+ This recipe begins with uncooked sponge cake mixture – simply prepare the basic recipe until the end of step 6, swapping the 2 round cake tins for a slice tin, as above.
++ You can place roughly broken chocolate in a food processor to finely chop instead of grating it, if you prefer.
This recipe is from on SBS Food (Channel 33). Stream episodes via .
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
