Step 2

Preheat your oven to 180C.

Step 3

Grease and line a 20cm/8-inch square tin with baking paper.

Step 4

Sieve the flour, cocoa powder, caster sugar, baking powder and bicarbonate of soda into a large bowl. Set aside.

Step 6

Add the chopped chocolate to the hot water and stir until melted. Whisk in the oil until combined.

Step 8

Add the melted chocolate mix to the dry ingredients and whisk to form a smooth cake batter.

Step 10

Pour into the prepared tin, level the surface and bake for 20-25 minutes - or until a toothpick inserted into the centre comes out clean. Leave to cool for 20 minutes before removing from the tin and setting on a wire rack to finish cooling completely.

Step 12

Meanwhile, put the coconut cream and chopped chocolate in a heatproof bowl set over a pan of barely simmering water. Stir until melted and smooth (alternatively melt together in a microwave in 30 second increments). Remove from the heat and set aside to cool to room temperature.

Step 14

Cover and chill in the fridge for a couple of hours - or until firm.

Step 16

Once the coconut cream chocolate ganache has firmed up, whisk using an electric whisk until firm to touch.

Step 18

Once the cake has completely cooled, set onto a flat plate. Spread over the coconut-cream icing.

Step 20

Decorate with chocolate shavings, if wished. Cut into slices and serve straight away or chill in the fridge for up to 3 days. Bring up to room temperature before serving.