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Bounty Cake Recipe
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Bounty Cake Recipe

Servings

6-8

servings
Prep time

30

minutes
Resting Time

2

hrs.
Baking Time

20

minutes

Ingredients

  • For Ganache

  • Whipping Cream 200ml

  • Cooking Milk Chocolate 200gm

  • For Cake Sponge

  • Eggs 2

  • Milk 1/2 Cup

  • Sugar 1 & 3/4 Cups

  • Oil 1/2 Cup

  • Vanilla Essence 1 Tsp

  • Black Coffee 1/2 Cup. ( water 1/2 cup & 2 Tbsp Instant Coffee)

  • Baking Powder 1 & 1/2 Tsp

  • Baking Soda 1 & 1/2 Tsp

  • Cocoa Powder 3/4 cup

  • All Purpose Flour 1 & 3/4 Cups

  • Soaking Mixture

  • Milk 1/2 Cup

  • Cocoa Powder 2 Tbsp

  • Sugar 3 Tbsp

  • For Bounty Stuffing

  • Desiccated Coconut 1 Cup

  • Condensed Milk 1/2 Cup

  • Liquid Ganache / Pouring Ganache

  • Water 1/2 Cup

  • Sugar 4 Tbsp

  • Cooking Milk Chocolate or Dark Chocolate 30gm.

Method and Instructions

  • Cook Whipping Cream and Cooking Milk Chocolate on low flame in a sauce pan. When chocolate melts, take out in a mixing bowl & refrigerate for 2 hours, then beat with electric beater till the mixture is fluffy and light in colour.

  • First mix all the wet ingredients of Cake Sponge (mentioned above) then add dry ingredients. Pour the batter in two 8 inches pans.
    pre heat oven at 250C.
    Bake for 20 minutes on 250 C.

  • Add 1/2 cup Milk, 2 Tbsp Cocoa Powder and 3 Tbsp Sugar in a pan, cook till sugar dissolves, cool down to room temperature, use for soaking edges of cake sponge.

  • Mix 1 cup Desiccated Coconut and 1/2 cup Condensed Milk and Refrigerate for half an hour.

  • Cook 1/2 cup water and 4 Tbsp Sugar on low flame till sugar dissolves and mixture becomes slightly thick, then add
    Cooking Milk Chocolate or Dark Chocolate 30gm.
    Use this liquid for pouring on top of cake, let it spread all over cake and drip from edges.

Note:

  • Pre-heat oven at maximum temperature for 5-10 minutes.

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