Ingredients — tap any to shop it
- Butter 100g
- Caster Sugar 100g
- Egg 2
- Self-raising Flour 140g
- Baking Powder 1 teaspoon
- Cocoa Powder 2 tablespoons
- Milk 2 tablespoons
- Plain Chocolate 100g
- Butter 25g
- Icing Sugar 100g
- Desiccated Coconut 100g
Method
step 1
Heat oven to 180C/fan 160C/gas 4. Butter and line the base of a 20cm square baking tin. Beat together the butter and sugar until pale and creamy, then beat in the eggs. Add 1 tbsp of the flour if the mix starts to curdle.
step 2
Sieve in the flour, baking powder and cocoa and fold in with a metal spoon. Stir in the milk. Scrape mix into the tin and level the top. Bake for 18-20 mins or until the cake springs back when pressed. Allow to cool in the tin.
step 3
To make the icing, put the chocolate, butter and 4 tbsp water in a pan and gently heat until melted. Allow to cool slightly, then beat in the icing sugar.
step 4
Remove cake from tin and peel away paper. Cut into 16 squares. Dip the squares into the icing, then roll in the coconut. Allow to set on cooling rack.