Chocolate Cake with Coconut
Updated: Oct 22
Enjoy a delectable and visually stunning chocolate cake made with tropical coconut flour, reminiscent of the classic Bounty bar. This cake not only captures the essence of the beloved candy bar, with its rich chocolate flavor and sweet coconut filling, but it also offers a unique twist by incorporating coconut flour, which adds a delightful texture and a hint of tropical flair to the dessert. The combination of these ingredients creates a cake that is both indulgent and satisfying, perfect for any occasion, whether it's a birthday celebration, a family gathering, or simply a treat for yourself.
Ingredients and Preparation
The preparation process for this chocolate cake is remarkably simple, making it accessible for bakers of all skill levels. You don't need to be a professional pastry chef to achieve impressive results. With just a few key ingredients and straightforward steps, you can create a dessert that not only tastes incredible but also looks stunning on the table. The cake’s moistness is enhanced by the natural properties of coconut flour, which absorbs moisture beautifully, resulting in a rich and tender crumb.
In this post, I will present you with two distinct recipes for this chocolate cake, enabling you to select the one that best aligns with your preferences and dietary needs. The first recipe will focus on a classic version that emphasizes the traditional flavors of chocolate and coconut, while the second will offer a healthier alternative, potentially incorporating ingredients such as alternative sweeteners or additional fruits for a fresh twist. Each recipe will come with detailed instructions, ingredient lists, and tips for achieving the best results.
Conclusion
Please adhere closely to the recipe instructions provided, as precision is key in baking. Each ingredient plays a vital role in the overall flavor and texture of the cake, and slight variations can lead to different outcomes. By following the steps carefully, you will ensure that your chocolate cake turns out perfectly every time, allowing you to impress your friends and family with your baking prowess. Whether you choose the classic or the healthier version, you are sure to enjoy a cake that is not only delicious but also a feast for the eyes, making it a centerpiece that will delight all who have the pleasure of tasting it.
Ingredients: cup 200 ml., simple, total time 45 min.
Cake batter:
4 egg yolks
1 cup of sugar
1/4 cup oil
First mix the egg yolks with the sugar well, then add a cup of oil and combine everything well, set aside.
In another bowl
about 100 g flour and more as needed
pinch of salt
2 full Tbsp cocoa powder
2 tsp baking powder
Mix it all dry ingredients well and previously add 1/4 cup of warm water to another bowl with eggs.
In another bowl mix the other 4 egg whites well, add to the cake batter, combine all this well, pour into a mold to bake for 40 minutes at 180 °C.
Filling:
500 g Mascarpone
1 cup of powdered sugar
3 cups of coconut flour, all the same measure; combine well.
When the dough is ready, when it cools put out of the mold, cut it into two parts, fill it, put the top mold, pour over the chocolate and coconut topping.
For Topping:
200 g chocolate
and little oil / on bain marie method
coconut flour for sprinkling
Leave the cake to cool for a couple of hours!
Buon appetito!
This recipe is similar to the first one, only the ingredients are different.
Ingredients: 20 cm mold, simple, total time:; 45 min.
Base:
160 g of any dry biscuits
90 g of butter
15 g of coconut flour
15 g of bitter cocoa powder
Cream:
250 ml of fresh liquid cream
120 g of coconut flour
100 g of icing sugar
6 g of isinglass-gelatin
2 Tbsp of milk
a few drops of vanilla essence
Ganache:
150 g of excellent quality dark chocolate
60 ml of milk
10 g of butter
Preparation:
Base:
In a large bowl, thoroughly combine all the ingredients for the biscuit base with the pre-melted butter. Ensure the mixture is well integrated. Line a 20 cm round baking mold with parchment paper.
Transfer the base mixture into the prepared pan, spreading and leveling it evenly. Refrigerate to set. Meanwhile, proceed to prepare the cream.
Cream:
Soak the isinglass-gelatin in cold water for 5 minutes and, once the necessary time has passed, squeeze it and dissolve it in hot milk. Let cool.
Whip the fresh liquid cream with an electric whisk together with the vanilla and icing sugar until it is very firm. Then, with a spatula, mix it with the coconut flour and the milk in which you have dissolved the isinglass-gelatin.
Take the pan back and pour the freshly made cream over the biscuit base, leveling it well with a spoon.
Place back in the fridge to harden, and in the meantime prepare the ganache.
Ganache:
Melt the dark chocolate in the boiling milk in which you have previously melted the butter, and mix with a hand whisk until everything is well blended and homogeneous.
Pour it into the pan, leveling it well.
Let it cool down to room temperature, transfer in the fridge to cool for 2 hours.
Serve.
Buon appetito!
NOTE:
Keep the cake in the refrigerator for up to 7 days. You can also freeze this cake in special boxes with lids for up to 2 months.
Do you want to try something a little different?
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