BOUNTY CAKE

FAB PRODUCTS USED

FAB PREMIUM OIL SOLUBLE BITTER CHOCOLATE,FAB PREMIUM OIL SOLUBLE TOASTED COCONUT

Short Recipe Description

Chocolate is a universal favourite, across ages, in different forms. This cake was inspired by the famous Bounty chocolate. The flavours of chocolate and this cake was enhanced by the amazing FAB flavours - Bitter Chocolate & Toasted Coconut. There are six different elements to be prepared and then brought together to assemble this special cake

Additional Categories

Gluten Free

INGREDIENTS

METHOD

1: Grandma's chocolate cake

- Mix the cocoa and hot water in a bowl and set aside to cool.
- In a separate bowl, sieve app purpose flour, powdered sugar, salt and baking soda.
- Set aside.
- Add the oil to the cocoa mixture and whisk well.
- Add the eggs, one at a time, whisking after each addition Add Fab Bitter Chocolate Essence/Flavour Add 1/3 of the flour mixture and ½ of the butter milk.
- Whisk till well combined Add 1/3 of the flour mixture and ½ the milk and whisk Add remaining flour mixture.
- Pour into prepared cake pans and bake at 170°C for about 40 mins.
- Cool in tins and then turn out onto a cooling rack to cool completely.

2: GANACHE

- Chop the chocolate and put it into a double boiler.
- Heat the cream and pour it over the chocolate.
- Stir till you get a smooth ganache.
- While it is still warm, add a tablespoon of butter and stir until it is well incorporated.
- Whisk the ganache to give it a better texture.
- Ideally the ganache should be made a day in advance.

3: COCONUT ICING

- Place the chopped chocolate and cream in a microwave safe.
- Run it on a medium setting for 20 seconds at a time, stirring between microwave bursts to ensure that the white chocolate has melted evenly.
- Whip the marscapone cheese till it is smooth.
- Fold in the dessicated coconut.
- Add the melted white chocolate.
- Meanwhile whip the whipping cream to soft peaks.
- Add 1/3 of the cream into the chocolate ganache.
- Fold in gently Fold in the rest of the cream.
- Cover with cling film and refrigerate for at least a couple of hours before use.

4: CARAMEL SAUCE

- Pour the sugar into a heavy bottomed saucepan.
- Heat it on a low flame till all the sugar has caramelized and become a gorgeous golden colour.
- Stir often to ensure that the sugar caramelizes evenly.
- Take the pan off the heat and add cream, butter and salt.
- Stir well to ensure a uniform caramel sauce.
- Allow it to cool before you put it into an airtight container.
- Store in the refrigerator.

5: TOASTED COCONUT FLAKES

- Grate the flesh of a coconut.
- Spread it out on a parchment paper lined baking tray.
- Bake it for about 45 mins in an oven set at 150 °C.
- Every 15 mins toss the shredded coconut coconut around so that it roasts evenly and gets a golden brown colour.
- These toasted coconut flakes can be stored in a dry airtight container for over a month .

6: SOAKING SYRUP

- Pour boiling water over sugar and still till the sugar has dissolved.
- Add FAB Premium Oil Soluble Toasted Coconut flavour and mix well.
- The essence gives the cake a delicious deep flavour.

7: Assembly

- Spread a little ganache on the cake board and center your first layer of cake to the cake board.
- The ganache helps to anchor the cake in place.
- Sprinkle a little of the soaking syrup over the cake.
- Put a generous layer of coconut icing, spread to almost the edges of the cake.
- Place the second layer of cake, sprinkled with soaking syrup and then the coconut icing.
- Finally place the third layer of cake and sprinkle sugar syrup.
- Press the layers of cake to ensure that the surface is straight.
- Crumb coat the cake with ganache and refrigerate for 30 mins.
- Put the final coat of ganache on the cake and spread it over the top and the sides.
- Spread and inch wide band of coconut flakes on the base of the cake.
- Fill the salted caramel into an icing bag and create the drip effect on the sides of the cake.

Assembling

Baker Tips/Notes