Enjoy these Australian squares just as they are, or dip them in a mug of hot cocoa for the ultimate treat. While they're traditionally made with sponge cake, our version uses easy-to-make chocolate pound cake instead, making them a sinfully indulgent dessert for chocolate lovers. To retain their moistness, store the squares in the fridge.
- Portion size 20 servings
- Credits : Canadian Living: Holiday Baking 2014
Ingredients
Chocolate Pound Cake:
Method
Chocolate Pound Cake: In large bowl, beat butter with sugar until fluffy; beat in eggs, 1 at a time. Beat in vanilla. In separate bowl, stir together flour, baking soda and salt; sift in cocoa powder. Stir into butter mixture, alternating with buttermilk, making 3 additions of flour mixture and 2 of buttermilk. Spoon into greased 8- x 4-inch (1.5 L) loaf pan, smoothing top.
Bake in 350°F (180°C) oven until cake tester inserted in centre comes out clean, 60 to 70 minutes. Let cool in pan for 10 minutes. Turn out onto rack; let cool completely. (Make-ahead: Cover and refrigerate for up to 3 days or overwrap in foil and freeze for up to 1 month.)
Using serrated knife, trim dome off cake. Halve cake lengthwise through centre to create 2 equal layers. Cut each layer in half lengthwise, then cut each layer crosswise into 5 pieces to yield a total of 20 cake squares.
In bowl, combine icing sugar, cocoa powder and butter; whisk in boiling water and vanilla until smooth. Using fork, dip each cake square in mixture, tapping on edge of bowl to remove excess. Dredge in flaked coconut, pressing to adhere; shake off excess. Refrigerate until set, about 15 minutes. (Make-ahead: Refrigerate in airtight container for up to 3 days.)
Nutritional facts per square: about
- Fibre 2 g
- Sodium 139 mg
- Sugars 15 g
- Protein 2 g
- Calories 180.0
- Total fat 11 g
- Potassium 129 mg
- Cholesterol 27 mg
- Saturated fat 7 g
- Total carbohydrate 22 g
%RDI
- Iron 7.0
- Folate 5.0
- Calcium 1.0
- Vitamin A 6.0
