Chocolate & coconut cake difficulty ** #8

Cuts into 12

Preparing time: 30 minutes

Cooking time: 35 minutes

Ingredients:

• 250 g plain dark chocolate 
• 75 ml water
• 175 g slightly salted butter
• 250 g dark sugar
• 4 eggs 
• 100 g self-raising flour 
• 50 g cocoa powder 
• 100 ground almonds

For the frosting 

• 5 tablespoon single cream
• 50 g creamed coconut
• 275 g icing sugar 
• 2 teaspoon lime juice 

1. Melt the chocolate with the measurement water in a heatproof bowl set over a saucepan of gently simmering water ( don't let the base of the bowl touch the water)
2. Beat together the remaining cake ingredients in a large bowl until smooth and creamy.
3. Stir in the melted chocolate 
4. Divide the mixture evenly between 2 greased and base-lined 20 cm ( 8 inch) sandwich tins and level the surface
5. Bake in a preheat oven, 180 C (350 F), Gas Mark 4, for about 30 minutes 
6. Loosen the edges, turn out on a wire rack and peel off the lining paper
7. Leave the cakes to cool 
8. Make the frosting
9. Put the cream and creamed coconut into a small saucepan and heat gently until the coconut has melted 
10. Turn into a bowl, then beat in the icing sugar and lime juice until smooth
11. Use a half the frosting to sandwich the cakes together
12. Spread the remaining frosting over the top
13. Decorate with coconut shaving or shreds, if liked.
14. Enjoy :-)