As sponges are cut to make four equal layers, use the fourth layer to fill any gaps. We used a Baker’s Secret pan with base measuring 11.5cm x 20cm and 9cm deep.
1 cup icing sugar mixture
2 tblsps cocoa powder
2⁄3 cup boiling water
450g packet rectangular, unfilled double sponge cake
Shredded coconut and chopped
Bounty chocolate bars, to decorate
250g packet cream cheese, chopped, at room temperature
1⁄4 cup icing sugar mixture
300ml tub thickened cream
6 x 14g Bounty chocolate bars, coarsely chopped
100g block dark cooking chocolate, chopped
1⁄4 cup pure cream
Grease a large, deep loaf pan (15cm x 23cm x 9cm top measurement). Line base and sides with baking paper, extending paper 5cm above pan.
2 Sift the sugar and cocoa into a bowl. Add water and whisk until smooth. Cool.
3 To make the filling, process cream cheese and sugar in a food processor until smooth. Add the cream. Process until combined. Transfer to a large bowl. Fold in chocolate bars.
4 Cut each half of the double sponges horizontally in half through the side (see tip). Trim one layer to cover the base of prepared pan. Drizzle with one-third of the cocoa mixture, allowing it to soak into the sponge. Spoon over half the filling. Smooth over the top.
5 Repeat layering with sponge, cocoa mixture and filling, finishing with a layer of sponge and cocoa mixture. Discard sponge trimmings. Wrap the pan tightly in plastic wrap. Refrigerate overnight.
6 To make ganache, place chocolate and cream in a heatproof bowl. Sit bowl over a saucepan of simmering water. Stir until smooth. Remove.
7 To serve, turn out the log onto a serving plate. Pour over the warm ganache. Sprinkle with coconut and decorate with chocolate bars.