Pastry by Saloni

Chocolate Sponge Cake Instructions
1 Preheat the oven to 350F(175C).
2 Grease (3)8-inch round cake tins with oil on all sides & line it with baking paper.
3 In a bowl combine coconut milk with vinegar. Let it sit for 5 minutes until slightly curdled.
4 Add water, oil and sugar to it. Mix using a whisk until smooth.
5 In a separate bowl combine and sift all the dry ingredients.
6 Mix dry ingredients into the liquid ingredients and mix slowly until combined.
7 Divide the batter equally into the prepared cake tins & bake for 20-22 minutes or longer in needed.. Let it cool completely in the cake tin and then remove the cake layers and let them cool on a wire rack.
Chocolate Ganache Instructions
9 In a bowl combine chocolate and whipping cream.
10 Place it in the microwave for 30 seconds and stir with a spatula until it is smooth without any lumps of chocolate. Give it another 30 seconds or longer if needed.
11 Cover with a plastic wrap touching the surface of the ganache and let it set to a spreadable consistency for 5-6 hours at room temperature or in the fridge if you’re in a hurry. Don’t let it set too firm.
Creamy Coconut Filling Instructions
13 In a medium sized pot, combine canned coconut milk, powdered sugar, and cornstarch and bring it to a boil on low heat whilst stirring to ensure there are no lumps. Let it boil for 20-30 seconds and then remove from heat. Let it cool for 5-10 minutes and then add all the shredded coconut and vanilla extract and stir until it looks creamy and fully combined.
14 Store in a heatproof container and cover the surface with cling wrap. Keep it in the fridge for 3-4 hours for it to thicken and chill. You can prepare this recipe one day ahead. Refrigerate for up to 1 week.
Cake Assembly Instructions
16 Trim a thin layer of both cakes to level them with a serrated knife to ensure they stack evenly.
17 Place a small amount of frosting on the center of your cake stand or serving plate.
18 Place one layer of the cake on the prepared cake stands or plate.
19 Add 2-3 medium sized scoops of chocolate ganache filling and spread it evenly with an offset spatula.
20 Add 2-3 medium sized scoops of creamy coconut filling on top of chocolate ganache and spread it evenly.
21 Place the second cake layer on top of the coconut filling and repeat the layers of chocolate ganache and coconut filling.
22 Apply a crumb coat by spreading a thin layer of ganache over the entire cake. This layer seals in any crumbs and creates a smooth surface for the final coat. Chill the cake in the refrigerator for about 30 minutes.
23 After the crumb coat has set, apply the final layer of ganache. Smooth it out with the offset spatula.
24 Decorate the cake with creamy coconut filling and chocolate shavings.
25 Refrigerate the assembled cake for at least 30 minutes to allow the frosting to set and make slicing easier.
26 Once the cake is chilled and the frosting is set, remove it from the refrigerator and let it come to room temperature for about 10-15 minutes before serving. This allows the flavors to fully develop. Enjoy!