Here's a delicious recipe for a Chocolate, Coconut & Cherry Sponge! This cake combines rich chocolate with tropical coconut and sweet cherries, making for a beautiful dessert.
Chocolate, Coconut & Cherry Sponge Cake
Ingredients:
For the Sponge:
- 200g unsalted butter, softened
- 200g caster sugar
- 4 large eggs
- 200g self-raising flour, sifted
- 50g cocoa powder, sifted
- 1 tsp baking powder
- 100g desiccated coconut
- 1 tsp vanilla extract
- 200g fresh or frozen cherries, pitted (reserve a few for garnish)
For the Chocolate Ganache (Optional Topping):
- 200g dark chocolate, chopped
- 200ml double cream
- 1 tbsp coconut oil (for shine)
To Decorate:
- Fresh cherries and coconut flakes (optional)
- Shaved chocolate (optional)
Instructions:
- Preheat the oven to 180°C (160°C fan) or 350°F.
- Grease and line two 8-inch round cake tins with parchment paper.
Make the Batter:
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- In a separate bowl, mix together the flour, cocoa powder, baking powder, and desiccated coconut.
- Gradually add the dry ingredients to the wet ingredients, folding in gently until just combined.
- Carefully fold in the pitted cherries to distribute them evenly in the batter.
- Divide the batter evenly between the prepared cake tins.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool in their tins for 10 minutes before transferring them to a wire rack to cool completely.
Prepare the Chocolate Ganache:
- Heat the double cream in a small saucepan over medium heat until just below boiling point.
- Remove from the heat and pour over the chopped dark chocolate in a bowl. Let it sit for 2 minutes, then stir until smooth and glossy. Stir in the coconut oil for added shine.
- Let the ganache cool slightly until it thickens enough to spread.
- Place one layer of the sponge cake on a serving plate.
- Spread a thin layer of ganache on top (optional).
- Place the second cake layer on top, and spread the remaining ganache evenly over the top and sides.
Decorate:
- Garnish with reserved cherries, coconut flakes, and shaved chocolate if desired.
- Slice and serve your Chocolate, Coconut & Cherry Sponge with a cup of coffee or tea.
This cake can be stored in an airtight container at room temperature for up to 3 days or in the fridge for up to a week. Enjoy the delightful mix of chocolate, coconut, and cherry flavors!
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