Chocolate Coconut Layer Cake

👨‍🍳 Method

To assemble

1. 1
   Preheat the oven to 175°C (345°F) and line 2 square pans 20 by 20 cm with parchment paper.

   ⚙ Preheating the OvenOven

   💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
2. 2
   Whip the eggs and sugar 5 minutes, until the mixture is pale and almost doubled in volume.

   ⚙ WhippingBowlHand mixerorStand mixerorWhisk

   💡Room-temperature eggs whip better than cold eggs. Take them out of the fridge 30 minutes before baking. Warm eggs also make a more stable foam that holds up in the oven.
3. 3
   Add the oil and milk and mix.
4. 4
   Sift the flour and baking powder, combine, add to the wet mixture and Fold gently, just until no dry flour remains.

   ⚙ FoldingSilicone spatula

   💡Fold in the flour only until there are no pockets of dry flour: overmixing develops gluten, and the cake comes out dense.

   💡Fold with a spatula, in broad strokes from the bottom up, and stop when there's no dry flour: vigorous mixing of a batter with flour develops gluten.
5. 5
   Divide the batter between two bowls. Add the cocoa with the milk to one and mix. Pour each batter into its own pan.

   BowlBaking pan
6. 6
   Bake 22–25 minutes, until a toothpick inserted in the center comes out clean.

   ⚙ BakingOvenBaking pan

   💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
7. 7
   Finely chop the chocolate and put it in a bowl.

   KnifeCutting boardBowl
8. 8
   Heat the cream until just about to boil and pour over the chocolate. Wait a minute without touching.

   StoveSmall saucepan
9. 9
   Stir gently from the center outward, until you get a smooth, glossy cream.

   💡Stir gently from the center outward: vigorous stirring beats in air, and the ganache loses its shine.
10. 10
    Add the vanilla and stir.
11. 11
    Cool 1 hour, until it thickens.
12. 12
    Let the cakes and the ganache cool completely. Place the cocoa cake on a plate, spread half of the ganache over it, set the light cake on top and spread the rest of the ganache over it and sprinkle the coconut on top.

    Offset spatula
13. 13
    Chill at least 3 hours before cutting. Cut into squares with a hot knife, wiping it clean between cuts.

    Refrigerator