- Butter Cake
- 2 eggs
- 125g soft butter (salted)
- 1 cup castor sugar
- 2 cups self raising flour
- 2/3 cup milk
- 2 tspn vanilla extract
- 200gm dark chocolate roughly chopped
- 200ml thickened cream
- To finish
- 300gms shredded coconut
- 300ml thickened cream, whipped to firm peaks
- Blackberry jam
Preheat oven to 180C Fanforced
Place all ingredients into a mixing bowl. Blend on slow until all ingredients are combined then mix on high speed for 3 minutes.
Grease and line a non stock 22cm square pan with baking paper.
Pour mixture into tin and bake for approx 30 – 40 minutes until a skewer pushed into the centre comes out clean.
Remove from oven and allow to cool in the pan then remove. Trim the dark edges and top and bottom if necessary and cut into 16 even cubes. Cover the cubes with cling film and place in freezer until frozen.
Place the roughly chopped dark chocolate and cream into a stainless steel bowl and heat over a saucepan of boiling water making sure the water does not touch the bottom of the pan. Heat until the chocolate is melted and stir to combine.
Place the coconut into a deep bowl ready to use.
Dip the frozen cake cubes into the warm chocolate ganache making sure all sides are well coated. Allow excess to drip off.
Place the choc coated cake cube into the shredded coconut and roll around until completely coated on all sides. Place the coated cake cubes onto a tray and place into the fridge for five minutes. After five minutes take the cake cubes out and slice down the middle from top to bottom 3/4 of the way through without cutting through to the bottom.
Spoon a small amount of jam into the bottom of the cut opening and then top up with piped whipped cream.
Keep refrigerated until ready to serve.
By: Chrissy Rob