Dark Chocolate
Bounty Cake
ciao!cooks
Coconut added to chocolate cake is
a brilliant game changer.
INGREDIENTS
Cake
2 3/4 cups all-purpose fl our
3 cups granulated sugar
1 cup cocoa powder
2 1/2 tsp baking soda
1 1/2 tsp baking powder
1 1/2 tsp fi ne sea salt
1 1/2 cup buttermilk
3/4 cup vegetable oil
3 large eggs
1 1/2 tsp pure vanilla extract
1 1/2 cup freshly brewed coffee
Coconut Filling
1 cup evaporated milk
1 Tbsp cornstarch
1 cup granulated sugar
3 egg yolks
1/2 cup butter
1 tsp pure vanilla extract
2 cups shredded coconut
Coconut Buttercream
1 cup salted butter, softened
3 cups icing sugar
1/4 cup heavy cream
1 tsp pure coconut extract
Chocolate Ganache
1/2 cup semi-sweet chocolate
(chips or chopped)
1/2 cup heavy cream
Finishing
12 mini Bounty chocolate bars
METHOD
Cake
1. Butter, line and fl our three 8-inch
round cake pans. Set aside.
2. Sift dry ingredients in bowl
of electric mixer with paddle
attachment. Mix on low until well
combined.
3. In another bowl, combine
buttermilk, oil, eggs and vanilla.
Slowly add wet ingredients on low
until combined.
4. Add coffee and stir until just
combined. Scrape down bowl with a
spatula.
5. Pour batter into pans and bake
for 35-40 mins at 350°F. Let cool.
24
ciao! / apr/may / two thousand nineteen
Coconut Filling
1. In a saucepan, whisk together
evaporated milk, cornstarch, sugar,
eggs, butter and vanilla.
2. Place over medium-low heat and
stir with spatula until it reaches a
slow boil. Continue stirring for 15
mins or until it thickens.
3. Remove from heat and stir in
coconut. Let cool.
Coconut Buttercream
1. In bowl of electric mixer with
paddle attachment, beat butter and
coconut extract for 3 mins until
light and fl uffy. Scrape sides and
bottom of bowl.
2. On lowest speed, gradually
add 1/2 cup of icing sugar until
combined. Scrape bowl and repeat
until all icing sugar has been
added.
3. Increase speed to medium-low
and add the heavy cream.
4. Increase speed to medium-high.
Whip for 5 mins until light and
fl uffy.
Chocolate Ganache:
1. Place chocolate in a heat
resistant bowl. Set aside.
2. In saucepan, heat cream until
bubbles form around the edge and a
soft boil starts.
3. Pour over chocolate. Let sit
for 30 seconds, then whisk until
chocolate is melted.
Assembly
1. Slice tops off cakes to create
three level layers.
2. In small bowl, set aside 1/2 cup
of coconut fi lling.
3. Place one cake layer on a stand.
Spread on half of remaining fi lling.
Place another layer of cake, then
add rest of the fi lling. Add last
layer.
4. Using an offset spatula, cover
the top and sides of the cake
with a thin layer of buttercream.
Refrigerate for 15 mins to set.
5. Once set, add another layer of
buttercream. Smooth with offset
spatula. Refrigerate for another 15
mins to set.
6. Make sure ganache is fl uid. If it
has cooled down, heat in microwave
in 10 second increments.
7. Pour the ganache over the centre of
the cake to make a 6-7” round. Spread
outwards until it drips down the side.
Refrigerate for 15 mins to set.
8. Top with remaining coconut fi lling
and spread to a 6” diameter round.
9. Fill a piping bag fi tted with a
large star tip with buttercream.
Pipe 12 dollops on the top edge of
the cake. Top each dollop with a
mini Bounty bar.
Yield 8" round cake