This Bounty Cake is a decadent treat inspired by the classic Bounty chocolate bar, combining the rich flavors of chocolate and coconut. The moist chocolate cake serves as the base, topped with a creamy coconut filling and finished with a luscious chocolate ganache. Each bite is a perfect balance of sweetness and texture, making it an irresistible dessert for coconut lovers.
Why You’ll Love This Recipe:
This cake is perfect for fans of the chocolate-coconut combination. The light, airy chocolate sponge pairs beautifully with the creamy coconut filling, and the smooth chocolate ganache adds an indulgent finish. The recipe is straightforward, making it a great choice for both beginners and experienced bakers looking to impress.
Perfect Occasion:
The Bounty Cake is ideal for any occasion, from casual family gatherings to festive celebrations. Its rich flavors make it a great choice for birthdays, holidays, or just as a weekend treat with coffee or tea. It’s sure to be a hit with both kids and adults!
Decoration Tips:
For an extra touch, sprinkle some toasted coconut flakes or chocolate shavings on top of the ganache before it sets. You can also garnish with pieces of Bounty bars for a fun presentation. Serve with a dollop of whipped cream for added indulgence.
Ingredients:
For the Cake:
- 2 eggs
- 100g sugar
- 100g oil
- 100ml milk
- 120g flour
- 30g cocoa powder
- 8g baking powder
For the Coconut Cream:
- 200g heavy cream
- 1 tablespoon sugar
- 1 packet of cream stabilizer (sahnesteif)
- 3 tablespoons shredded coconut
For the Ganache:
- 50g milk chocolate
- 50g dark chocolate
- 70g heavy cream
Instructions:
- Prepare the Cake:
Preheat the oven to 170°C (340°F) with top and bottom heat. Line a cake pan with parchment paper.
In a large bowl, beat the eggs, sugar, and vanilla sugar on high speed until creamy. Add the oil and milk, and mix briefly.
Sift in the flour, cocoa powder, and baking powder, then mix until just combined.
Pour the batter into the prepared cake pan and bake for 20-25 minutes. Once done, remove the cake from the oven and allow it to cool completely. - Prepare the Coconut Cream:
In a separate bowl, whip the heavy cream with the sugar and cream stabilizer (sahnesteif) until stiff. Fold in the shredded coconut.
Spread the coconut cream evenly over the cooled cake. - Prepare the Ganache:
Heat the heavy cream in a saucepan, but do not let it boil. Remove from heat and add the milk chocolate and dark chocolate. Stir until the chocolate is fully melted and smooth.
Pour the ganache over the coconut cream layer, spreading it evenly across the top of the cake.
Let the cake cool until the ganache sets.
Enjoy your Bounty Cake, a perfect blend of coconut and chocolate in every bite!