3 1/2 tablespoons cocoa powder
100 mL whole milk
1 teaspoon vanilla extract
175 g butter
225 g granulated sugar
225 g cake flour
1 teaspoon baking soda
1/2 teaspoon salt
150 g icing sugar, sifted
50 g butter
1 generous tablespoon cocoa powder
1/2 teaspoon vanilla sugar
4 tablespoons strong filter coffee
50 g desiccated coconut, plus extra to decorate
Coarse sea salt, to decorate
20 cm deep round cake pan, greased and lined with baking parchment
Preheat the oven to 180°C (350°F) Gas 4.
In a bowl, mix together the cocoa with 100 mL of boiling water to make a thick paste. Leave to cool. Gradually pour in the milk and stir well until combined and smooth.
In a separate bowl, mix together the butter and sugar until pale and fluffy. Add the eggs one by one, mixing well between each addition and taking care that they are completely incorporated.
In a third bowl, sift together the flour, vanilla extract, baking soda, and salt.
Add the flour and cocoa mixtures to the egg mixture, whisking continuously. Take care to ensure everything is well incorporated, but not over-beaten, or your cake will be heavy. Spoon the mixture into the prepared cake pan, spreading evenly. Bake in the middle of the oven for 20–25 minutes, or until a skewer comes out clean (be careful not to over bake).
Leave to cool slightly, then turn it over onto a wire rack to cool completely.
To make the topping, put all the ingredients except the salt in a saucepan. Melt together gently, stirring until well combined. Let cool, then spoon the topping onto the cake and spread evenly. Decorate with the extra coconut and sea salt. Leave to set before serving.
Via: The Scandi Kitchen by Bronte Aurell