Bounty cake — coconut chocolate sponge
A chocolate dessert with the exotic taste of coconut. The cake's name says it all — it's reminiscent of a Bounty candy bar. Syrup-soaked chocolate layers, a coconut filling, and a chocolate glaze. The dessert teases you with its chocolate aroma until it's simply impossible to resist!
Cooking method
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Step 1:
To make the chocolate sponge for the coconut Bounty cake, you'll need: eggs, sugar, flour, cocoa, salt, and vanillin. Everything should be at room temperature.
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Step 2:
Combine the flour, cocoa, and vanillin and sift well.
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Step 3:
Carefully separate the eggs into whites and yolks.
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Step 4:
Beat the yolks with half of the sugar on the mixer's highest speed until you have a thick, pale-yellow mass. Wash the beaters thoroughly and dry them well.
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Step 5:
Whip the whites on the mixer's lowest speed to soft peaks, then gradually increase the speed. Add the sugar in small additions without stopping. Beat the whites to stiff peaks. At the very end, add the salt to help stabilize the whites.
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Step 6:
Fold the whipped whites into the yolks a little at a time, working gently from top to bottom so the egg mixture stays full of air.
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Step 7:
Sift the flour-cocoa-vanillin mixture into the fluffy egg mass.
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Step 8:
With smooth top-to-bottom strokes, fold until the batter is uniform and free of lumps.
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Step 9:
You should end up with a smooth, airy chocolate batter.
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Step 10:
I used a 9-inch (22 cm) pan. Line the bottom of the pan with parchment and grease it if needed. I used siliconized parchment, so I didn't grease it. Don't grease the sides of the pan — the sponge will rise during baking and "grip" the edges as it goes up.
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Step 11:
Bake the sponge in an oven preheated to 350°F (180°C) for about 35 minutes. Don't open the oven for the first 25 minutes, or the sponge may sink. Test for doneness with a wooden skewer — if it comes out dry, the sponge is done. Let the finished sponge cool completely.
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Step 12:
For the coconut filling you'll need: shredded coconut, sugar, butter, and milk. For the glaze you'll need dark chocolate and milk, and for soaking the layers, pourable cream. Set aside a little shredded coconut for decoration.
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Step 13:
For the filling, combine the milk, sugar, and butter in a saucepan. Over medium heat, stirring, warm it until the sugar and butter have dissolved.
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Step 14:
Add the shredded coconut and stir. Over low heat, stirring often, keep the mixture going for about 10 minutes until it thickens. Take the pan off the heat and let the filling cool.
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Step 15:
Using a sharp knife, slice the sponge horizontally into 2 layers.
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Step 16:
Soak each layer well with cream.
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Step 17:
Assemble the cake. Set the bottom layer on a plate. Spread the cooled coconut filling evenly over the top.
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Step 18:
Cover with the second layer and press down gently. Put the cake in the fridge for an hour. The glaze goes on better over a chilled cake.
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Step 19:
For the glaze, pour the milk over the chopped chocolate. Set it over a water bath and stir constantly until smooth. Or you can simply pour hot milk over the chocolate and stir thoroughly until you get a smooth chocolate mixture.
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Step 20:
Cover the top and sides of the cake with the glaze. Decorate with shredded coconut, or however your imagination leads you. Put the cake in the fridge for 5–6 hours so it soaks through nicely. Cut into slices and serve. Enjoy!
- A fresh sponge tends to crumble when you slice it into layers, so it's best to let it rest at least 8 hours. I always bake the sponge the day before and assemble the cake the next day. Use good-quality chocolate with no additives for the glaze. You can make the glaze by any other recipe you like, including one using cocoa.
- Keep in mind that every oven is different. Your temperature and baking time may vary from what's listed here. To get reliably good results with any baked dish, take advantage of helpful tips on how ovens behave!
- Don't overbeat the eggs for a sponge batter — beating them too long drives out the air bubbles that lift the batter as it bakes. Properly beaten eggs and sugar (before the flour goes in) should look fluffy and slightly yellow, full of air bubbles. If the mixture turns white and dense, the sponge will rise poorly or not at all — and baking powder won't rescue it.
- Be ready for the flour to come out to more or less than the recipe states. Go by the desired batter consistency rather than the exact amount of flour. To avoid mistakes, read up on flour and its properties!
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Buttermilk - 36 kcal/100g
- Cream of 20% fat content - 300 kcal/100g
- Cream of 10% fat content - 120 kcal/100g
- Cream - 300 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Cocoa powder - 374 kcal/100g
- Salt - 0 kcal/100g
- Wheat flour - 325 kcal/100g
- Coconut chips - 592 kcal/100g
- Vanillin - 288 kcal/100g
- Chocolate 70 % - 539 kcal/100g
- Dark chocolate - 539 kcal/100g
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