Bounty Cake

Name: Bounty Cake - Lorena N.
Ingredients: For the base: 1 package of butter (200 g) 6 eggs 130 g raw sugar 400 g white flour 1 pinch of salt 3 tablespoons of black cocoa 6 tablespoons of sweet milk 1 teaspoon of baking powder For the syrup: 5

Dessert - Bounty Cake by Lorena N. - Recipia

The Bounty cake is the kind of dessert that requires a little patience, especially after it is assembled. The cocoa sponge is soaked, the coconut cream remains soft and fragrant, and the chocolate glaze binds everything together. I have kept the recipe in its original form, including the recommendation to let the cake sit in the fridge until the next day, when the sponge absorbs the syrup well and is easier to cut. Quick info Preparation time: not specified in the original recipe Baking time: 30-40 minutes Cooling and setting time: the cake should be kept in the fridge, ideally until the next day Total time: cannot be determined exactly, as it depends on the cooling of the sponge, the fridge time, and the serving time Servings: not specified; the cake is portioned cold, into suitable pieces Difficulty: medium Type of recipe: chocolate cake with coconut and soaked sponge Ingredients For the sponge 200 g soft butter 130 g raw sugar 1 pinch of salt 6 eggs 6 tablespoons sweet milk 400 g white flour 3 tablespoons dark cocoa 1 teaspoon baking powder For the syrup 500 ml sweet milk 3 tablespoons raw sugar For the coconut cream 1 liter sweet milk 200 g butter 4 tablespoons semolina 150 g white sugar 250 g grated coconut 3 tablespoons coconut liqueur 1 pinch of salt For the glaze 200 g chocolate with 52% cocoa 6 tablespoons sweet milk All ingredients should be left at room temperature for a few hours before preparation. The butter for the sponge should be soft, so it can be easily mixed with the sugar. Preparation method 1. Preparing the sponge Place the soft butter in a bowl, add the raw sugar and a pinch of salt. Mix first on low speed, then gradually increase the speed. The mixture should become lighter in color and fluffy. Add the eggs one at a time. Mix after each egg until well incorporated, then add the next one. Continue until all 6 eggs are used. While mixing, gradually add the 6 tablespoons of milk, a little at a time, until incorporated. Separately, sift the flour and mix it with the cocoa powder and baking powder. Use a whisk to evenly distribute the baking powder and cocoa in the flour. Add the dry ingredients over the butter and egg mixture. Mix until you have a homogeneous dough, without visible flour spots. Line a rectangular baking dish with parchment paper and pour the batter into it. Gently level the surface. You can lightly tap the pan on the work surface so that the batter settles evenly. Bake the sponge in the preheated oven at medium heat for 30-40 minutes. Check it with a toothpick. If it comes out clean, the sponge is baked. Remove the pan from the oven and let the sponge cool. 2. Preparing the syrup Put the 3 tablespoons of raw sugar in a pot along with a tablespoon of milk. Leave the pot on the heat until the sugar begins to melt and sizzle. Gradually add the rest of the milk, stirring continuously. Let the syrup boil a little more, then remove the pot from the heat. The syrup should be used after the sponge has cooled and can be pierced without breaking. 3. Coconut cream In a pot, place the milk and butter. Leave them on the heat and stir until the butter melts. Add the semolina and let the mixture boil, stirring. Add the sugar and continue boiling until the mixture begins to thicken slightly. Add all the grated coconut and mix well. Keep the cream on the heat a little longer to combine the flavors and thicken. Remove the pot from the heat and add the coconut liqueur. Mix until distributed throughout the cream. 4. Assembling the cake In the same pan you baked the sponge, place a new piece of parchment paper. Place the sponge in the pan. Pour the syrup over the sponge. Poke it in several places with a skewer stick, so that the syrup penetrates better. The sponge will absorb a large amount of syrup, making it softer. Spread the coconut cream over the soaked sponge. Level the surface and place the pan in the fridge. 5. Chocolate glaze Break or chop the chocolate and place it along with the 6 tablespoons of milk in a bowl over a double boiler. Stir until the chocolate completely melts and you obtain a homogeneous mixture. Remove the pan from the fridge and pour the glaze over the coconut layer. Spread it evenly, then place the pan back in the fridge. Ideally, the cake should sit until the next day before serving. During this time, the sponge absorbs the syrup, the cream sets, and the layers cut better. Portion the cake cold, using a sharp knife. Why I make the recipe often I love the combination of the cocoa sponge and the dense coconut cream. The syrup changes the texture of the sponge significantly, making it soft without needing a very heavy cream between layers. Additionally, the cake can be prepared a day in advance, which is useful when made for guests or a family meal. Tips and variations Tips The ingredients for the sponge should be at room temperature, especially the butter and eggs. This way, the mixture mixes more evenly. Do not add all the eggs at once. Gradually incorporating them helps achieve a homogeneous mixture. Sift the flour together with the cocoa and baking powder. The baking powder should be evenly distributed in the batter. Do not pour the syrup over a very hot sponge. Let the sponge cool before soaking. Poke the sponge in several places, not just at the edges. This way, the syrup penetrates into the middle area as well. Let the coconut cream cool slightly after removing it from the heat, but spread it while it is still soft enough to level. For portioning, the cake must be cold. If the glaze sticks to the knife, the blade can be cleaned between cuts. Substitutions The coconut liqueur can be omitted if you do not have it on hand. In the original recipe, it is added for coconut flavor. The raw sugar in the sponge and syrup can be replaced with white sugar, but the taste and color will be slightly different. The cream already uses white sugar, as indicated in the recipe. Variations You can make the glaze layer thinner by spreading the chocolate in as even a layer as possible. The quantities for the glaze remain the same. If you prefer a more pronounced cocoa flavor, use dark cocoa, as specified in the basic recipe. There is no need to modify the quantity. Serving ideas Serve the cake directly from the fridge, cut into rectangular pieces. It is suitable as a dessert after a family meal and can be prepared in advance, as it needs a few hours to set anyway. Frequently asked questions Why does the sponge need to be poked before adding the cream? The pokes help the syrup penetrate deeper into the sponge. It will absorb a lot of syrup and become softer, without the liquid remaining only on the surface. Can I serve the cake on the same day? Yes, after it cools and the glaze sets, it can be portioned. However, the recommendation from the recipe is to let it sit in the fridge until the next day. At that time, the sponge is better soaked, and the cream and glaze are more stable. How do I know if the sponge is baked? Insert a toothpick into the center of the sponge. If it comes out clean, without traces of raw batter, the sponge can be removed from the oven. The indicated time is 30-40 minutes, but the result should also be checked with the toothpick. How do I melt chocolate without burning it? The chocolate is placed together with the milk over a double boiler and stirred until it melts and homogenizes. There is no need to boil it directly over the flame. Can sweetened coconut be used? The recipe indicates grated coconut without specifying whether it is sweetened or not. If you use a sweetened version, the cream will taste sweeter than that prepared with plain coconut. Nutritional values The values below are estimates and depend on the portion sizes, the type of chocolate, and the nutritional values of the ingredients used. For guidance, the calculation is made for approximately 12 pieces. Per serving, the cake may have approximately: 820-900 kcal 15-18 g protein 95-110 g carbohydrates 45-52 g fats The cake is rich due to the butter, chocolate, milk, eggs, and coconut. The values do not replace a nutritional calculation based on the exact labels of the products. Storage and reheating Store the cake in the fridge, in the pan or in a covered container, to avoid absorbing odors from the fridge. The recipe recommends keeping it cold before serving anyway, and the dessert is consumed cold. The cake is not reheated. Only take out the desired amount before serving and portion it with a sharp knife. The exact storage time is not specified in the original recipe, so it is better to prepare it for consumption in the immediate future.

Bounty Cake

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