Bounty chocolates are a favourite for those who love the combination of chocolate and coconut. I got the idea for this cake from a recipe online but i have tweaked it completely. I have made this eggless, and the chocolate cake recipe is a new one which i tried on my own combining various recipes. There was also an error making this (as i made it for the first time which will be corrected for the next time). So… lets make a bounty cake together! For best results the cake needs to be refrigerated for a few hours before you slice it to sandwich it with the smooth and sweet coconut filling.
INGREDIENTS FOR THE CAKE:
1 glass (250ml) of milk, i used semi skimmed milk, but you can use whichever milk you have… even lactose free milk
1 teaspoon of lemon juice
2.5 glasses (using the same glass of the milk as a measurement) of self raising flour
1 glass of cooking oil
1/2 glass of cocoa powder (this is the one i used)
2 glasses of sugar
a pinch of salt
1/4 glass of hot boiling water
1/2 teaspoon of soda bicarb
Heat the oven to 180. Line a round cake tin with butter /wax paper and grease the sides with oil.
Put the lemon juice into the milk and leave it for 10 minutes. Mix the flour with the cocoa powder and the sugar. Pour the milk into the flour /cocoa mixture carefully and mix well so that there are no lumps. Add the oil and mix well again. Add the pinch of salt . Mix well. Add the soda bicarbonate and lastly the boiling water. Mix and pour into the cake pan and bake for about 30-40 minutes till done. While the cake is baking lets make the sweet coconut filling and the ganache.
FOR THE COCONUT FILLING
3 tablespoons of dessicated coconut, powder it a bit in the blender ( i did not do this, but its best that you do it)
2 tablespoons of sugar, also powdered ( i used my amazing bullet to do this, to buy it do contact me)
100 ml of whipping cream or as needed.
Mix the coconut with the sugar and add the cream to make into a smooth spreadable paste. Keep aside. If it thickens a bit you can add some more cream or milk to get it into the spreadable consistency.
FOR THE CHOCOLATE GANACHE
150 grams of milk chocolate
100 grams of whipping cream
Put the cream to heat and add the chocolate and mix till the chocolate melts. Keep aside and it will thicken.
So, we have our perfectly baked chocolate cake! Let it cool completely (this is VERY IMPORTANT) and once its cooled, keep it in the fridge for a few hours. Since this is a very soft and moist cake, if we do not keep it in the fridge it will not cut nicely (thats what happened to me)- Once it is in the fridge and cool cut in in half with a serrated knife. On one half spread the coconut mixture and then put the other layer of cake on it pressing it gently. Spead the chocolate ganache on the top and the sides.
Your “bounty” cake is now ready to be eaten!! You will love the light texture of the cake combined with the sweet coconut filling and the rich chocolate ganache!
Do try this out and send me your comments
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