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Bounty Cake

Your chocolate lover will love your for this cake!!!! #asmr #baking #chocolate#easy Recipe New Bounty cake recipe that melts in your mouth! Simple and very tasty! 😋 This new Bounty Cake recipe is easy and delicious! It melts in your mouth and is super moist and fluffy. Try it! 🍰 Coconut layer: 100 g coconut flakes. (3.53 OZ) 100 g sweet condensed milk.(3.53 OZ) 100g milk.(3.53 OZ) 75g butter.(2.65 OZ) Cook over medium heat, stirring constantly, until the mixture thickens (about 5 minutes). Cover a 7" ROUND diameter baking dish with cling film. Place in the freezer for several hours until completely solid. Preparation of sponge cake: 2 eggs (100g). 180 g sugar. (6.35 OZ) Mix to form a loose, light mass. 105 g vegetable oil.(3.7 OZ) 130 g milk at room temperature.(4.59 OZ) Mix until smooth. 135 g all-purpose flour.(4.76 OZ) 60 g cocoa powder.(2.12 OZ) 12 g baking powder. Mix until smooth. Mix in 1/2 of the dry ingredients. Mix carefully. Sift the remaining dry ingredients. Mix carefully. 130 g hot milk. (4.59 OZ) Mix until smooth. Divide evenly between 2 removable pans with a diameter of 8 INCH Bake in an oven preheated to 160–170 °C for 20–25 minutes. Let cool for 10 minutes. Carefully remove from the pan and turn over. Allow to cool to room temperature. Cut as desired. Cut each sponge cake into two equal pieces. For preparing creamy coconut filling. 100 g white chocolate.(3.53 OZ) 100 g hot whipped cream 33-36%.(3.53 OZ) Mix until smooth. Allow to cool to room temperature. 300 g cream cheese (well chilled).(10.58 OZ) 200 g cream (well chilled). (7.05 OZ) 50 g powdered sugar. (1.76 OZ) Beat until soft peaks form. Add the white chocolate ganache. Beat until smooth. 50 g of coconut flakes. (1.76 OZ) Mix until smooth. Place in the refrigerator overnight. Chocolate glaze: 150 g milk chocolate. (5.29 OZ) 50 g vegetable oil (choose vegetable oil with a neutral smell!). Melt in the microwave or steam bath. Mix until smooth 40-50 g of coconut flakes.(1.76 OZ) For decoration: 1 Bounty Bar. 10 g of coconut flakes. (.35 OZ) PUT COCONUT IN SAUCE PAN...ADD MILK , CONDENSED MILK AND BUTTER.COOK OVER MED. HEAT, STIRRING CONSTANTLY, UNTIL THICKENED (ABOUT 5 MIN) COVER A 7" BAKING PAN WITH CLING WRAP, SPREAD MIXTURE EVENLY AND COVER WITH MORE CLING WRAP. PLACE IN FREEZER FOR SEVERAL HOURS UNTIL COMPLETELY SOLID. MIX ALL PURPOSE FLOUR, COCOA POWDER AND BAKING POWDER UNTIL SMOOTH MIX EGGS AND SUGAR AND THEN WHIP UNTIL CREAM COLORED. ADD VEG OIL AND MIX. ADD ROOM TEMP MILK AND MIX UNTIL SMOOTH MIX IN 1/2 OF THE DRY INGREDIENTS. MIX GENTLY WITH WHISK UNTIL COMBINED THOROUGHLY. SIFT THE REMAINING DRY INGREDIENTS AND MIX IN GENTLY. ADD HOT MILK AND MIX UNTIL SMOOTH DIVIDE EVENLY BETWEEN 2 -8" PANS PLACE IN PREHEATED 325* OVEN FOR 20-25 MIN REMOVE FROM PAN, TURN OVER AND LET COOL COMPLETELY TO ROOM TEMP ADD WHITE CHOCOLATE INTO HOT CREAM, MIX UNTIL SMOOTH. ALLOW TO COOL TO ROOM TEMP BLEND CREAM CHEESE (WELL CHILLED), POWDERED SUGAR, AND 200 GR CREAM. BEAT TO SOFT PEAKS. ADD THE WHITE CHOCOLATE GANACHE AND BEAT UNTIL SMOOTH. ADD COCONUT AND BLEND UNTIL SMOOTH. CUT CAKE INTO EQUAL LAYERS PLACE ONE LAYER INSIDE OF FORM. ADD WHITE CHOCOLATE MIXTURE AND SPREAD EVENLY. ADD ANOTHER LAYER AND REPEAT WITH THE WHITE CHOCOLATE. ADD THE FROZEN LAYER ON TOP AND PRESS DOWN. ADD ANOTHER LAYER OF THE WHITE CHOCOLATE JUST AROUND THE EDGE. PLACE ANOTHER LAYER OF CAKE AND COAT WITH WHITE CHOCOLATE. SMOOTH OUT AND ADD THE LAST LAYER. TOP WITH WHITE CHOCOLATE MIXTURE AND SMOOTH. COVER WITH CLING WRAP AND LACE IN FRIDGE OVER NIGHT. PLACE MILK CHOCOLATE AND VEGETABLE OIL (AN OIL WITH A NEUTRAL SMELL) MELT IN MICROWAVE OR STEAM BATH. MIX UNTIL SMOOTH. ADD COCONUT AND MIX POUR OVER THE CAKE AND SPREAD, COATING THE SIDES COMPLETELY TOP WITH BOUNTY BAR AND COCONUT.    • Neues Bounty-Kuchen-Rezept, das auf der Zu...