Bounty Cake

In the last couple of days my sugar cravings came again and I wished for the chocolate bar called Bounty. It's a sort of mixture of coconut filling and milk chocolate. It is super sweet, though. So much so, that it hurts your teeth (not exaggerating). Hence I decided to make a cake that would resemble its taste but would be on a more healthier side. Just a little bit, because let's get real, sweets are never going to be healthy :] I found numerous recipes for it but in the end I used the one from I somewhat changed it in the cake batter part. For that I used a recipe from an old Slovenian cookbook called Kuharstvo, whose authors are Andreja Grum and Pepika Levstek. Recipe for the Bounty Cake in the link above is in Slovene, therefore I will post this recipe only in English.  

Bounty chocolate bar


For cake batter:
  • 4 eggs
  • 8 Tbsp of water
  • 3 Tbsp of cocoa powder
  • 200g (7.05 oz) of  crystal sugar
  • 240g (8.46 oz) of flour
  • 1 bag (0.35 oz) of vanilla sugar  or  10ml (2 tsp) of vanilla extract  or even both (for better taste)
  • 1 bag (0.45 oz) of baking powder
  • 5dl (2.11 cup) of milk for coating the cake batter
  • 2dl (0.84 cup) of double cream
  • 3 Tbsp of crystal sugar
  • 400g (14.1 oz.) of sour cream
  • 8 Tbsp of powdered sugar
  • 8 Tbsp or more (by choice) of shredded coconut
  • 400g (14.1 oz) of plain chocolate
  • 4 Tbsp of oil


Cake batter:
  1. Separate eggs into yolks and whites of an egg. Add 4 spoons of water to whites of an egg and whisk it with a whisk or electronic whisk mixer. During whisking, slowly add the crystal sugar and whisk the mixture until you get that firm 'snowy' texture. Add another 4 spoons of water to yolks and smoothly whisk them.
  2.  To whipped egg whites, add whisked yolks and half of the flour (4.23  oz), which was previously mixed with baking powder, also add vanilla sugar or/and vanilla extract. Softly stir it and add another half of flour (4.23  oz) that was previously mixed with cocoa powder. Stir the mixture again and pour it in the pre-buttered round cake tin or round cake tin coated with parchment paper. 
  3. Turn oven to 302  °F and bake the cake batter at that temperature for 20 minutes. Then bake another 20 to 25 minutes at 392  °F. The cake batter is baked when it gets that golden brown surface. You can also use a,sharp pointy knife to see, if it is really baked. If the knife is clean and nothing is sticking on it, then it is baked. Carefully take batter out of the tin and vertically slice it in two halves. While it is still arm coat it with cold milk. After that let it cool down. 


 Whisk the double cream and crystal sugar with electronic whisk mixer. In separate bowl mix sour cream and powdered sugar. Add shredded coconut and whisked double cream to it. Nicely stir it all together. Equally coat both halves of cake batter with the filling.


Boil some water on the pot and put the tin dish over it. Put chopped chocolate into the dish with some tablespoons of oil. Stir it until the mixture is shiny and thick but still liquid enough. Pour it over the fillings on both halves and spread it equally. Let the dessert cool off on the room temperature if you want nice, soft glaze. In case you refrigerate it the glaze will eventually harden. The easiest way to cut it in this situation is with warmed knife (soaked in hot water). Depending on portion sizes serving amounts can be up to 30 or more.

Voila. Bon appétit!



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