Ingredients
For the cake:
Adapted from Sweetapolita
5 large eggs, separated
1/2 tsp salt
115g | 1 stick or 1/2 cup unsalted butter at room temperature
237ml | 1 cup vegetable or coconut oil, melted
200g | 7oz | 1 cup sugar
1 tbsp vanilla bean paste
100g | 3.5oz | 1 cup desiccated coconut (I used unsweetened but sweetened would work as well)
260g | 9.2oz | 2 cups plain flour
4 tbsp cocoa powder
1 tsp baking powder
1 tsp bicarbonate of soda
237ml | 1 cup buttermilk
For the chocolate cream frosting:
150g | 5.3oz Green & Blacks 70% dark chocolate chopped into small pieces
200g | 7oz full-fat cream cheese
200g | 7oz icing (powdered) sugar
1 tbsp vanilla bean paste
400ml | 14oz double cream, whipped to soft peaks
1-2 tbsp Tia Maria (optional)
To fill and decorate:
100g | 3.5oz hazelnuts
4 store-bought meringue nests (or see here for recipe)
150g | 5.3oz Green & Blacks milk chocolate
200ml | 7oz double cream
1 tbsp glycerine
edible gold stars to decorate (optional)
Preparation
