Ingredients

Step by step

1. Preheat the oven to 180°C, fan 160°C, gas 4. Measure 75ml coconut cream into a jug and chill in the fridge.
2. Grease and line 2 x 20cm round sandwich tins. Sift the flour, cocoa, baking powder and salt together in a large mixing bowl. Beat the oil and sugar together with an electric whisk, or with the paddle attachment of a stand mixer, for a few minutes, until well combined. Add the eggs one at a time, alternating with a tablespoon of the flour and cocoa mixture, and whisk to combine. Fold in the rest of the flour using a large metal spoon, until just combined.
3. Divide the cake batter equally between the 2 tins. Smooth the tops, then bake on the middle shelf of the oven for 20-25 minutes, or until a skewer or cocktail stick inserted into the middles comes out clean. Leave to cool for 5 minutes in the tins before turning out onto a wire rack to cool completely.
4. Once the cakes have cooled, make the ganache. Heat the remaining 425ml coconut cream in a saucepan over a medium-high heat. Remove from the heat as soon as it starts bubbling around the edges. Put the chocolate pieces in a heatproof bowl, pour the coconut cream over and stir gently with a wooden spoon until all the chocolate has melted and you have a smooth, thick ganache. (If there is still a little chocolate that hasn't melted, then fill the empty pan with water, bring to a simmer and set the bowl above the saucepan so it isn't touching the water, to melt the last of the chocolate, stirring gently.) Whisk in the icing sugar. Transfer 8 tablespoons of ganache to a separate, smaller bowl. Chill both bowls for 15-20 minutes.
5. Remove the smaller bowl of ganache from the fridge. Add the chilled 75ml coconut cream (pour away any remaining watery liquid) and whisk with an electric mixer/paddle attachment of a stand mixer until it is a pale, milk chocolate shade and mousse-y in texture, with the consistency of double cream. Spread over the top of one of the cakes, leaving a 1cm gap around the edge of the cake. Place the other cake on the top.
6. Remove the remaining ganache from the fridge and spread over the top of the cake, letting it spill over the sides. Use a palette knife or spatula to smooth the sides to give you your base coat of icing. Spread on a second layer to cover any patches where you can still see the sponge, and smooth again. The cake should now be completely covered with ganache, with no sponge visible. Decorate with sprinkles. Leave to set for 30 minutes before serving.