1 1/3 cups (270g) firmly packed Chelsea Soft Brown Sugar

¾ cup (185ml) milk

125g butter, cubed

½ cup (50g) cocoa powder

¼ teaspoon bicarbonate of soda

1 cup (150g) self-raising flour

2 tablespoons plain flour

3 eggs, lightly whisked

 

½ cup (80g) Chelsea Icing Sugar, sifted

1/3 cup thickened cream

80g dark chocolate, roughly chopped

1 cup (75g) shredded coconut

 

2. Combine Chelsea Soft Brown Sugar, milk and butter in a large saucepan. Use a fine sieve to sift the cocoa and bicarbonate of soda over the mixture. Place the pan over medium heat and stir continuously with a wooden spoon or until the mixture is smooth (do not boil mixture). Remove pan from the heat and pour mixture into a large mixing bowl. Allow to cool for 5 minutes.

 

3. Sift self-raising and plain flours into another bowl. Add half the flour to the butter mixture and beat with an electric mixer until smooth. Repeat with the remaining flour. Add the eggs and continue to beat until well combined.

 

4. Pour the mixture into the prepared pan and gently tap the pan on a bench to release air bubbles. Bake for 35 - 40 minutes or until a skewer inserted in the centre of the cake comes out clean. Transfer to a wire rack to cool.

 

5. Meanwhile, combine Chelsea Icing Sugar and cream in a small saucepan stirring over a medium heat until icing sugar has dissolved. Remove from the heat, add chocolate and stir until melted and mixture is smooth. Allow to cool for 10 minutes to thicken slightly.

 

6. Cut cake into 16 squares. Pour chocolate icing over top of cut cake and allow to drizzle down the sides. Sprinkle coconut on top and sides of cake. Allow to set for 20 minutes before serving.