The first thing you need to do is to get rid of the chocolate frosting.
You’ll need the right kind, which can range from light to thick.
The thinner the frosting, the better, because it makes the cake’s texture softer and more inviting to the eye.
I use a thick frosting for the most part, but the frosted cake can be made thicker if you want.
Another trick I like to use is to use a thin layer of frosting on top of the cake to help it hold up to the heat.
To do this, place the cake on a baking sheet lined with parchment paper.
Bake the cake for 15 minutes at 350°F (180°C).
Once it’s cooled, let it cool completely on a wire rack.
Remove the cake from the rack, set aside and let it sit on a cooling rack until you’re ready to decorating.
Cut the cake into six equal pieces.
Use a sharp knife or an electric mixer to mix the ingredients together.
Place the cake pieces in a large bowl.
Set the bowl over a pan of boiling water.
Let the water boil for about 10 minutes.
Turn the heat down to medium and cook for an additional 3 minutes.
Once the water is boiling, remove the bowl from the pan and let the water simmer for about 5 minutes more.
Dip a pair of tongs into the water and gently whisk the melted chocolate into the cooled cake mixture.
Stir it into the mixture to form a luscious cake.
Cover the cake with plastic wrap and refrigerate until ready to use.
For a healthier version, you can also top the cake in some coconut cream or coconut butter.
Recipe adapted from Food.com.au article