8
Easy
45 mintues
55 minutes
Preheat the oven to 180°C.
Cream the butter and sugar until pale and creamy. Add the eggs and vanilla and mix well.
Melt the chocolate in a double-boiler and cool slightly, then fold into the mixture.
In a separate bowl, sift together the flour, cocoa and bicarbonate of soda, then carefully fold into the batter. Add the coffee a little at a time while adding the flour.
Once all the flour has been incorporated, pour the batter into 4 x 20 cm greased springform baking tins.
Bake for 40 minutes, then reduce the temperature to 160°C and bake for a further 15 minutes, or until a skewer inserted comes out with large crumbs attached. Allow to cool before removing from the tins.
To make the coconut ganache, heat the coconut milk in a saucepan over a medium heat until it reaches a gentle simmer. Add the chopped chocolate and allow to rest for 1 minute, then stir until all the chocolate has melted and the ganache is smooth.
To make the white chocolate cream-cheese filling, melt the white chocolate in a double-boiler and mix with the cream cheese. Add the vanilla seeds and beat using an electric hand-mixer until combined and thick enough to spread.
To assemble the cake, place one of the cakes on a plate and spread with the white chocolate cream-cheese filling. Repeat with the remaining cakes, layering them onto the first, then spread the coconut ganache onto the top. Cover the sides in ganache too, if you like. Decorate with chocolate-coated popping candy if using.
Cook’s note: You can use a less expensive dark chocolate in this recipe; it works well and keeps the cost down.
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This recipe was first published in the May 2014 issue of TASTE magazine.
