“What shall we have for tea?” We wailed. We had run out of our smug gluten free brown rice fusilli that the Patriarch actually orders in bulk. Despite having received a full online shop in the morning, we were drawing a blank on what we would actually eat without pasta.
The pasta gods heard our prayer and that very moment Mercury (portly delivery courier) brought the latest pasta shipment to our door. With that sorted, I could get on with important cake business.
My sister got me this gorgeous asymmetrical minimalist bowl from Oliver Bonas so I wanted it to get its bloggy debut with something glorious. Behold, dark chocolate & coconut sandwich cake.
200g golden caster sugar
200g plain flour (gluten free, if necessary)
1 tablespoon of cocoa powder
1 and a half teaspoons of baking powder
300g salted butter
400g icing sugar
1 heaped tablespoon of cocoa powder
Large dash of vanilla extract
Half a cup of desiccated coconut
50g of dark chocolate (preferably 70% cocoa)
Cream together the sponge ingredients (love the all in one method). Divide into two six-inch sandwich tins lined with baking paper. Bake at 180 degrees for 30-35 minutes until firm to the touch.
Allow to cool for fifteen minutes. Run a blunt knife round the sides of the cake tins and turn them out on to a wire rack to cool.
While the cakes cool, cut the butter for the icing into small chunks in a large mixing bowl. Sift in the cocoa powder and icing sugar. Combine thoroughly to form the buttercream.
Once the cake is completely cool, spread butter cream on top of one of the sponges. Place the other sponge on top of this one and top with buttercream. Smooth with the back of a spoon and then sprinkle with coconut.
Turn the chocolate into shards by cutting across the bar at an angle, then use to finish the cake.