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.
Sift the sugar and cocoa into a bowl. Add water and whisk until smooth. Cool.
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.
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.
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.
To make ganache, place chocolate and cream in a heatproof bowl. Sit bowl over a saucepan of simmering water. Stir until smooth. Remove.
To serve, turn out the log onto a serving plate. Pour over the warm ganache. Sprinkle with coconut and decorate with chocolate bars.
This recipe originally appeared on New Idea Food