All for one and one for all
I am fortunate enough to know some of the most wonderful and caring families at my daycare, who are always so considerate. Sarah Robuck is one of the wonderful mums whose gorgeous child comes to me, and who is always giving us whatever she thinks we may need. An air-conditioner, another heater or a cot. And in the spirit of giving, I wanted to give back, but I wasn’t sure what? So when she mentioned that her favourite cake was a bounty cake I knew what to make her and the timing was perfect it’s her birthday, so I just want to say thank you for the bounty of your generosity and happy birthday Sarah.
1 cup oil
1 cup sugar
4 tablespoons cocoa
1 cup flour
3 teaspoons baking powder
1 cup water
¾-1 cup sugar
2-3 cups dessicated coconut
55g unsalted butter
55g dark chocolate
55g milk chocolate
3 tablespoons milk
1 & ½ cup desiccated coconut
½ cup shredded coconut
¼ cup coconut cream
200g white chocolate
Desiccated coconut for dipping
I made 16 balls each weighing 23g
Preheat the oven to 170C
Line a 23 cm round springform cake tin with baking paper.
This cake is super easy to make. You can use a handheld electric mixer or an eggbeater and beat by hand, I used a handheld mixer. This chocolate cake can be made a day ahead.
In a bowl, mix the baking powder and flour, sift the flour and baking powder into another bowl and set aside.
Beat eggs, sugar and oil together until well combined. If using an electric mixer, lower the speed to low and add coco then flour, scraping the side of the bowl to make sure all ingredients are integrated. In a slow and steady stream pour the cream.
Pour batter into the prepared tin and bake for 45min.
Once cake is ready, remove it from the oven and allow to cool down to room temperature.
While cake is baking, prepare the coconut topping.
The coconut topping should be moist, not runny and not dry. How many eggs you need will depend on the size of the eggs you use. If I use large size eggs then I only use two but if I use small size eggs then, I use 3. The amount of coconut is usually 2 ½ cups, but depending on moisture and temperature it can vary.
Place sugar and water in a pot over medium to low heat and stir until sugar has dissolved, DO NOT bring to a boil. Add 2 ½ cups desiccated coconut and give it a good stir if you think that consistency is watery add another ½ cup of coconut consistency should be thick and a little dry. Reduce heat to low and stir in 2 large eggs the texture should moist not dry or wet. Remove from heat and set aside.
You can prepare the sauce in advance, or just before you are going to pour it on top of the cake. If you are going to make it in advance you will need to reheat so it’s runny, you may need to add a little bit of milk when re heating.
For the sauce you can use any ratio of chocolate you want. You can use only dark chocolate or you can use 75g dark chocolate and 35g milk chocolate, or the other way around. It doesn’t matter how you combine the two, so long as you use 110g chocolate.
Place the dark chocolate, milk chocolate and butter in a small pot over low heat and stir until chocolate has dissolved. Remove from heat and continue stirring until texture is smooth.
Coconut balls (optional)
Add white chocolate and coconut milk to a small pot. Place over very low heat, stirring until chocolate has completely dissolved. Remove from flame and stir in the desiccated coconut and shredded coconut.
Shape coconut mixture into balls. I made 16 balls each weighing 23g.
Pour some desiccated coconut into a bowl and roll coconut balls around in the coconut to coat
Place balls on a plate and put in the fridge.
Spoon the coconut topping on top of the chocolate cake and with the back of the spoon spread the mixture evenly. Cover with plastic wrap and place in the fridge for a few hours or overnight.
When coconut topping is firm (you can feel with your hand) remove cake from the cake tin and place on a serving dish. Pour chocolate sauce from the centre of the cake letting the sauce drip to the edges. Place cake in the fridge, allowing the chocolate sauce to firm a little before placing the coconut balls on top.
I whipped 350mls of cream with 2 tablespoons of icing mixture and 2 tablespoons of coconut cream. I placed the whipped cream in a piping bag and made little circles for the coconut balls to nestle in. You will have lots of cream left over, you can serve that as a side with the cake.