Bajadera

Method

Cream butter and caster sugar until pale and fluffy, then beat in eggs one at a time. Fold in flour, baking powder and salt alternately with milk to create a smooth batter. Divide batter into two and spread onto lined baking trays, baking at 180°C for 12-15 minutes until golden. Once cooled, prepare the filling by creaming butter with icing sugar and coconut, then spread this mixture between the two cake layers. Melt dark and milk chocolate separately, then layer them alternately over the top of the cake, creating a striped effect by dragging a knife through the chocolate while still warm. Dust with cocoa powder and allow chocolate to set completely before cutting into squares.