slicesYou may or may not know that recently I started a new job. Everybody in the office knows that I bake, because Baking with Gab is on my CV…I think that the prospect of cake is part of what got me the job (and I’m totally okay with that!)

But this meant that there were expectations. Expectations that I would bring cake into the office. Delicious cake.

So much pressure!

I had to bring my A-game. Something that would be super delicious, without looking like I’d put in loads of effort and gone out of my way to make it.

I also had three eggs to use up after I forgot to put them in my baking over the weekend and  tonne of desiccated coconut to use up.

cake in hand

This cake fulfilled all those requirements, and was fudgy, moist and chocolaty enough to garner some approval. Officially on my way to coercing work friendships with cake – oh yeah!

Choc-coconut cake:

  • 220g dark chocolate
  • 1 cup strong coffee (I used 2 tsp instant)
  • 250g butter
  • 1 ¼ cups sugar
  • 4 eggs
  • 2 ½ cups plain flour
  • ¾  cup cocoa
  • 2 tsp bicarb
  • 200ml sour cream
  • ½ cup desiccated coconut

For the topping

  • 110g chocolate
  • 60g butter
  • ¼ cup shredded coconut
  • ¼ cup chopped almonds

Preheat your oven to 170°C and grease a33 x 23 cm baking tray. Line the bottom of it with a rectangle of baking paper.

Make your coffee in a large jug and put the chocolate in there to melt, stirring it to help it along. Set to one side.

Cream your butter and sugar together. Add the eggs and mix well. Mix in your flour, cocoa and bicarb. Add the sour cream and coconut. Finally, pour in the chocolatey coffee and mix slowly (so that it doesn’t slosh) until combined.

Pour the mixture into your tray and pop in the oven for 50-55 minutes.

cornerThe cake is ready when a skewer inserted into the centre comes out with a few crumbs, but not clumps of mixture. It’s supposed to be moist, so don’t over-bake it.

Set aside to cool.

When the cake is cool, whip up the icing by melting the chocolate and butter together and mixing until smooth and glossy. Allow to cool for five minutes so that it’s not molten when you put it on the cake. Mix the coconut and almonds together in a small bowl. Spread a thin layer of chocolate over the cooled cake and top generously with the coconut/almond mixture.

topServe with a dollop of cream on the side for extra indulgence.

This recipe was inspired by a recipe I found on Pinterest.

23 comments

  1. I have cake envy!! We need this cake in the office stat! Thanks for the recipe think I’ll be in serious baking mode this weekend baking up a HUGE batch of this cake!

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