Decadent Bounty Mousse Cake Recipe

Preheat your oven to 180°C (350°F). In a large mixing bowl, combine the all-purpose flour, granulated sugar, unsweetened cocoa powder, and baking powder. Whisk these dry ingredients together until well blended.

In a separate bowl, whisk together the eggs, milk, and vegetable oil. Gradually add the wet mixture into the dry ingredients, stirring until just combined. Pour the batter into a greased and lined 20 cm (8 inches) round cake pan. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow it to cool completely on a wire rack.

In a heatproof bowl, melt the dark chocolate over a pot of simmering water, stirring until smooth. Remove from heat and let cool slightly.

In a small bowl, combine the gelatin with water and let it sit for about 5 minutes, then gently heat until dissolved. Add this gelatin mixture to the melted chocolate and mix well.

In another bowl, whisk the coconut milk and powdered sugar until fluffy. Gradually fold the coconut mixture into the chocolate until combined. Pour this mousse over the cooled chocolate biscuit base and refrigerate for at least 2 hours or until set.

Once the mousse is set, whip the heavy cream until stiff peaks form. Add in the powdered sugar and vanilla extract, continuing to whisk until soft peaks form.

Spread the whipped cream over the top of the mousse layer. You may decorate it with chocolate shavings or coconut flakes for an extra touch. Serve chilled and enjoy your delicious Bounty Mousse Cake!