Easy-to-cook Bounty cake

Ingredients

The batter

3 eggs
100 grams (3.5 ounces) sugar
80 grams (2.8 ounces) flour
25 grams (0.88 ounces) cocoa
40 milliliters (1.35 fluid ounces) milk
50 milliliters (1.69 fluid ounces) milk for soaking
20 grams (0.7 ounces) vegetable oil
1 teaspoon baking powder
pinch of salt

The filling

300 grams (10.6 ounces) milk
100 grams (3.5 ounces) sugar
150 grams (5.3 ounces) coconut flakes
60 grams (2.1 ounces) butter
1 tablespoon semolina

Icing

100 grams (3.5 ounces) bitter chocolate
30 grams (1.05 ounces) milk
5 grams (0.18 ounces) vegetable oil

Equipment

Mixing Bowls
Use a variety of sizes to keep your ingredients neatly separated and organized. Stainless steel bowls are highly recommended for their durability and ease of cleaning.
Electric Mixer
Essential for achieving that perfect fluffy egg mixture. A hand mixer works fine, but a stand mixer can make the task easier and faster.
Saucepan
This is your best friend for creating smooth fillings. Make sure your saucepan has a heavy bottom to evenly distribute heat and prevent burning.
17-18 cm (6.70-7.10 inch) Cake Mold
A must for shaping your sponge cake. Ensure it's well-greased or lined with parchment paper to avoid sticking.
Spatula
Opt for a silicone spatula to fold your mixtures gently and scrape every bit of batter into the mold.
Baking Ring
Perfect for assembling your cake layers, giving them that professional finish.

Instructions

Step 1

1. Preheat your oven to 356°F (180°C). Beat the eggs with sugar and salt until the mixture is fluffy and light.

Step 2

Use an electric mixer for better results.

Step 3

2. In a separate bowl, sift together the flour, baking powder, and cocoa. Gently fold the dry mixture into the beaten eggs.

Step 4

Fold the mixture carefully to avoid deflating the batter.

Step 5

3. Pour in the hot milk and vegetable oil, then mix gently until combined. Pour the batter into a 17-18 cm (6.70-7.10 inch) mold.

Step 6

Grease the mold or line it with parchment paper to prevent sticking.

Step 7

4. Bake for 20-30 minutes. Test for doneness by inserting a toothpick into the center; it should come out clean.

Step 8

Cool the sponge cake completely before proceeding.

Step 9

5. In a saucepan, combine milk, sugar, and semolina. Bring to a boil while stirring continuously. Add coconut flakes and butter, mixing thoroughly until smooth.

Step 10

If the filling is too liquid, simmer it a bit longer until it thickens.

Step 11

6. To assemble the cake, cut off the crust of the sponge cake and slice it into two equal layers. Soak the first layer with milk and spread the filling evenly over it. Cover with the second cake layer and soak again. Refrigerate for at least an hour.

Step 12

Use a cake ring to keep the layers in place while assembling.

Step 13

7. For the icing, break the chocolate into pieces and pour hot milk over it. Mix thoroughly until smooth. Add vegetable oil and stir.

Step 14

Ensure the mixture is well-combined for a glossy finish.

Step 15

8. Pour the icing over the cake, covering it completely.

Step 16

Use a spatula to evenly distribute the icing.

Step 17

9. Let the cake stand in the fridge for at least 4 hours, or preferably overnight, to set.

Servings

When it comes to serving this delightful pastry, imagination is your only limit! 🥳
For a formal dinner party, slice the cake into **neat pieces** and serve on elegant dessert plates with a drizzle of raspberry coulis on the side. A sprig of mint or a few fresh berries can add a burst of color and taste.
If you're planning a casual family gathering, cut the cake into bite-sized squares and present them on a beautiful cake stand. Kids love a bit of extra indulgence, so consider adding a scoop of vanilla ice cream on the side.🍨
How about an indulgent treat for **afternoon tea**? Pair your cake slice with a tall, cool glass of iced coffee or a piping hot cup of Earl Grey tea. The harmonious blend of chocolate, coconut, and caffeine or aromatic tea will be an instant crowd-pleaser. ☕

Variations

For our gluten-sensitive friends and passionate vegans, worry not! 🌱 We have some delightful tweaks to ensure everyone gets to enjoy this scrumptious pastry.
Gluten-Free Variation: Replace the regular flour with a high-quality **gluten-free baking mix**. Ensure the baking mix is suitable for cakes to maintain the texture and rise of your sponge.
Vegan Variation: This involves a few more substitutions, but the result is totally worth it! Use **flax eggs** (1 tbsp ground flaxseed + 3 tbsp water per egg) in place of the regular eggs. Swap out the milk with **almond milk** or **coconut milk** and replace the butter with a good-quality **vegan butter**. Easy-peasy, right? 😋

Faq

Why did my cake turn out dense instead of fluffy?
A dense cake can often result from over-mixing the batter. Be sure to fold the flour mixture gently into the beaten eggs and avoid overworking it.
Can I use an alternative sweetener instead of sugar?
Yes, you can use alternatives like honey or maple syrup, but you'll need to adjust the quantities since these sweeteners are in liquid form. A common suggestion is to use 3/4 cup of honey or maple syrup for every cup of sugar.
How do I prevent the chocolate icing from cracking?
To prevent cracking, make sure your cake is at room temperature before pouring the icing over it. Pouring warm icing onto a cold cake can cause the icing to crack.
Can I prepare parts of this recipe in advance?
Yes, the cake layers and coconut filling can both be made in advance. Store them separately in the fridge and assemble when you're ready.
How do I know if my cake is done baking?
Insert a toothpick into the center of the cake. If it comes out clean or with a few dry crumbs, your cake is done. Avoid opening the oven door too often, as this can cause the cake to deflate.
Can I add extras like nuts or fruit to this recipe?
Absolutely! Feel free to get creative. Fold in some crushed nuts or dried fruit into the batter right before baking for an extra burst of flavor and texture.