A classic slice everyone should have in their cook book.
For the base, preheat the oven to 180°C. Lightly grease and line the square 23cm x 23cm baking tray. In a large bowl stir together the flour, sugar, cocoa powder, baking powder and salt.
Pour in water, vegetable oil and vanilla; mix until well blended. Spread evenly in baking tray.
Bake for 20 to 25 minutes in the preheated oven until the top is no longer shiny. Cool and then freeze for at least 15 minutes.
For the Coconut layer while the chocolate base chills, prepare the Coconut Layer. Add the coconut, coconut milk, coconut oil, maple syrup, vanilla, and sea salt to a food processor. Process until the coconut is mostly smooth and the texture of the mixture is fluffy.
Take chocolate layer from freezer and spoon the coconut layer over the chilled chocolate base and use a offset spatula to smooth. Freeze for 15 minutes to lightly set.
For the caramel, add all the ingredients to a small saucepan and warm gently whist whisking until thick and glossy, set aside to cool. Once the coconut layer is set pour the cooled caramel over the coconut and the chill once more for about 15 minutes.
For the chocolate, melt the cacao butter and coconut oil in a double-boiler over medium heat until just melted. Be careful not to overheat the cacao butter.
Remove from the heat and whisk in the cacao powder and maple syrup. Remove Slice from freezer and gently pour chocolate over the caramel layer and return to fridge to set.
For the Peanut butter frosting, in the bowl of the stand mixer combine the shortening and peanut butter and beat well. Add the cocoa powder and half the icing sugar; beat until fluffy.
Gradually add the remaining icing sugar and milk to the frosting, alternately, until the desired consistency is reached. Add vanilla and salt and beat again, for at least five minutes. Once ready to cut remove from fridge for at least 10 minutes. Trim edges to neaten up. Slice should measure 21cm x 21cm.
Cut into 12 equal pieces 3.5cm wide x 10.5cm. Pipe the frosting in a straight line along each of the 12 pieces, using a ruffle tip. Place a small piece of gold leaf on each slice.
This recipe has not been edited or tested by the Bake Off Food Department.
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