lectric mixer on high speed for 8-10 mins, until a
nto prepared pan.
Bake for about 1 hour until toothpick
ompletely on wire rack.
For the chocolate icing, beat all ingredients in
n wire rack.
For the chocolate icing, combine chocolate and butter in a
ith a fork.
Bake for 15-20 mins. Cool in
n wire rack.
Meanwhile, for the chocolate icing, sift powdered sugar and
smoothing the top.
Bake for 20 mins until toothpick inserted
o make the walnut chocolate layer, in a large
nto prepared pans.
Bake for 20 to 25 minutes or
2 1/2 cups water, chocolate, sugar, eggs and sifted dry
FOR THE CAKE: Beat egg, egg
ith parchment paper.
Stir chocolate and 1/2 cup water
owl. Stir in coconut and chocolate. Fold into batter alternately with
iners, smoothing the surface. Bake for about 20 mins. Turn the
vanilla and espresso mixture; beat for 2 minutes.
Pour into
40 min).
Cool cakes for 15 minutes on a rack
Transfer to prepared pan. Bake for 1 hour, or until a
ire rack.
Meanwhile, for the caramel icing, mix powdered sugar, brown
ightly floured surface and knead for a few seconds. With a
n preheated 375-degree oven for 12 to 15 minutes. Repeat