¼ cup cocoa powder
2 cups castor sugar
2 eggs, lighlty beaten
1 ½ cup self raising flour
Method
- Pre-heat oven to 170°C
- Line two 15cm cake tins
- Melt together the water, butter and dark chocolate
- Whisk in the sugar, eggs and cocoa powder
- Allow to cool down before adding the self raising flour
- Split the batter between the two cake tins and bake for 1hour
- Remove from oven, allow to sit for 5minutes before removing the cakes from the tins
Ingredients for Coconut buttercream
1 ½ cup butter, room temperature
5 cups icing sugar, sifted
A few drops coconut flavouring/essence
6 tablespoons coconut milk
Method
- Beat the butter pn medium speed until smooth and cream
- Slowly add the icing sugar until its all mixed in with the butter and a smooth consistency
- Add the coconut flavouring and coconut milk, one tablespoon at a time until everything is incorporated and beat until nice and fluffy
- Divide the mixture in half and add 4 tablespoon of cocoa powder to one half of the mixture and green food colouring to the other half, for decoration purposes.
Ingredients for Cake