• 6 eggs
• 3⁄4 cup caster sugar
• 2 Tbsp milk
• 40g butter, cubed
• 1 cup plain flour
• 1⁄2 cup self-raising flour
• 100g dark chocolate, broken into pieces
• 1⁄4 cup water
• 1⁄2 cup icing sugar mixture, sifted
• 1 1⁄2 Tbsp cocoa, sifted
• 1 cup shredded coconut, toasted
• 1/3 cup raspberry jam
• 2 x 300mL Bulla Whipping Cream, whipped
Pre-heat oven to 180°C (160°C fan-forced). Grease and line with baking paper a 22cm round cake tin. Using an electric mixer, beat together the eggs and sugar for approximately 5 minutes until pale and thickened.
Place milk and butter in a microwave- proof bowl and cook on High for 45 seconds or until butter is just melted.
Sift the flours together twice and gently fold into the egg mixture without over-mixing. Gradually pour milk mixture down the side of the mixing bowl until well incorporated.
Pour sponge mixture into prepared cake tin and cook for 25-30 minutes until just golden and cooked. Allow the mixture to cool for 5 minutes before removing to a cooling rack to cool completely. Refrigerate covered until required.
For the chocolate coating, place chocolate and water in a microwave-proof bowl and cook on high for 45-50 seconds until chocolate is melted. Whisk in the sifted icing sugar and cocoa until smooth. Allow to sit for 5-10 minutes until spreadable consistency. Spread chocolate mixture all over the chilled sponge and sprinkle with the coconut. Refrigerate for 20 minutes.
Cut sponge in half lengthways and spread the bottom cut side with jam and dollop on the whipped Bulla Whipping Cream. Replace top of sponge and serve immediately, or refrigerate until required.