Serves 12
INGREDIENTS
- 375g packet dark compound cooking chocolate, chopped
- 2 x 400ml cans coconut milk
- 1 tsp vanilla extract
- 2 1/2 cups self-raising flour
- 2 tsp baking powder
- 1 cup brown sugar, firmly packed
- 2 Tbsp cocoa
- 375g strawberries, hulled, halved
- 1/3 cup coconut chips, toasted
METHOD
- Preheat oven to 200°C/180°C fan-forced. Grease a 6cm-deep, 20cm round cake pan. Line base and side with baking paper.
- Place 150g of the chocolate, 2½ cups of the coconut milk and the vanilla in a microwave safe bowl. Microwave on HIGH, stirring every 30 seconds, for 1 minute 30 seconds or until mixture is smooth.
- Sift flour, baking powder, sugar and cocoa into a large bowl. Make a well. Add chocolate mixture. Whisk to combine. Pour into prepared pan.
- Bake for 50 minutes or until a skewer inserted into the centre of cake comes out clean. Stand in pan for 10 minutes. Turn onto a wire rack, top-side up, to cool completely.
- Place remaining chocolate and coconut milk in a microwave-safe bowl. Microwave on HIGH, stirring every 30 seconds, for 1 minute 30 seconds or until mixture is smooth. Stand for 2 hours to thicken slightly.
- Split cake in half horizontally. Spread 1/2 the ganache over bottom half of cake. Top with remaining half. Spread remaining ganache over top of cake. Decorate with strawberries. Sprinkle with coconut. Serve.
Per serve 1922kJ | Fat 21.2g | Sat Fat 16.2g | Fibre 2.2g | Protein 6.9g | Carb 59.8g
