For the cake
100 grams plain flour
100 grams sugar
100 grams desiccated coconut
2 tablespoons unsweetened cocoa powder
100 grams butter
100 ml hot coffee
150 grams Greek yoghurt
1 medium egg
1 teaspoon vanilla
1 teaspoon baking powder
½ teaspoon baking soda
100 grams dark chocolate
For the homemade chocolate Mascarpone icing
150 grams softened butter
100 grams Mascarpone cheese
2 tablespoons unsweetened cocoa powder
50 grams instant chocolate pudding powder
50 grams icing sugar
3 tablespoons double cream
1 teaspoon vanilla
Preparation
Sift the flour, baking powder and baking soda in a large bowl, add sugar and coconut and whisk together. Melt the butter in a heavy-bottomed saucepan, over medium heat, add the cocoa and stir together. Turn the heat to low and cook this mixture for a minute or two, to completely dissolve the cocoa. Pour this over the flour mixture, add the hot coffee and quickly whisk to combine. In another bowl, whisk together the Greek yoghurt, egg and vanilla, then pour it in the flour mixture and blend well with a whisk. Finally, stir in grated dark chocolate. Grease and flour your baking pan (23x30cm; 9x13"), pour in the batter and bake in a preheated oven, at 180˚C (350˚F), for about 20 minutes. Let the cake cool down completely before frosting.
With an electric mixer, beat together the softened butter and Mascarpone for about 3 minutes on medium speed, or until very smooth. Scrape down the sides of the bowl and beat 2 more minutes. Add the vanilla extract and mix it well. Tip in the cocoa powder and instant chocolate pudding powder and incorporate really well, on high, then slowly add the icing sugar in a few batches. Finally, add the double cream and blend well. Makes enough to frost one 9x13" cake or 12 large cupcakes.
