Ingredients
Cake:
- 750ml Cake flour
- 10ml Baking powder
- 2.5ml Salt
- 750ml Granulated sugar
- 90ml Water
- 375ml Margarine, melted
- 7.5ml Vanilla essence
- 5 Ea. Large eggs
- 125ml Milk
- 50ml Dark cocoa powder
- 60ml Cocoa powder
- 250ml Desiccated coconut
Chocolate Sauce:
- 1kg Icing sugar
- 50ml Cocoa powder
- 62.5ml Margarine
- 165ml Water
Chocolate Stripes:
- 250g White chocolate -15ml Coconut oil
Preparation method
Cake:
- Pre-heat oven to 180° C
- Sift flour, baking powder and salt
- In a separate bowl mix cocoa, 125 ml granulated sugar and water
- Beat margarine remainder of sugar on high, until blended, add vanilla
- Add eggs one at a time and beat until light and fluffy
- Add flour and milk alternately until well mixed
- Divide batter into 1/3 and 2/3
- Add cocoa mixture to 1/3 of the batter, mix well
- Add coconut to 2/3 of the batter, mix well
- Line and spray baking tin
- Place 2 scoops of coconut batter in centre of tin,
- Followed by 1 scoop cocoa batter on top of first
- Repeat until all the batter is finished
- Bake 50-60 minutes
- Leave to cool and cut into 12 squares
Chocolate Sauce:
- Sift icing sugar and cocoa powder into a saucepan
- Add margarine and water, stir over low heat
- Until smooth and thin enough for dipping
- Dip cake squares and put on wire rack for excess to drain off
Chocolate Stripes:
- Break chocolate into pieces, place in glass bowl with coconut oil
- Place glass bowl on top of a saucepan with water on stove
- Stir with a metal spoon until almost melted, remove from heat
- Continue stirring until all is melted
- Drizzle over chocolate squares