This Bounty Mousse Cake is one of the most delicious cakes I have ever made. If you like coconut and chocolate combination you should definitely give this recipe a try. This dessert is very delicate, and smooth with an intense coconut flavor, simply melting in your mouth. A brownie layer at the bottom followed by a creamy coconut mousse that is topped with chocolate glaze. My my… I didn’t even expect to be that good:)
The recipe of this Bounty Mousse Cake is quite easy and quick to prepare and get wonderful results. I am sure everybody will be delighted and ask for more. You don’t even need special utensils for this recipe, a whisk and electric mixer will do the work just fine. Hope you will try this out and enjoy!
Bounty Mousse Cake - Chocolate Coconut Mousse Cake
- 1/3 cup (70g) vegetable oil
- 1/3 cup (70g) sugar
- 1/4 cup (30g) unsweetened cocoa powder
- 1/2 tsp (1g) instant coffee powder
- 1/4 tsp (1g) salt
- 1 tsp (5g) vanilla extract
- 1 large egg
- 1/4 cup (30g) all-purpose flour
- 1/3 cup (25g) coconut flakes
- 7 oz (200g) coconut milk
- 7 oz (200g) coconut cream
- 1/4 tsp (1g) salt
- 1/2 cup (100g) sugar
- 2 cups (480g) whipping cream (35% fat) , chilled
- 2 ½ tsp (8g) gelatin powder
- 3 tbsp (45ml) coconut milk
- 5.5 oz (150g) semi-sweet chocolate
- 6 oz (170g) whipping cream
Chocolate Coconut Shards, optional
- 2.5 oz (70g) semisweet chocolate
- 1 oz (30g) semisweet chocolate , for tempering
- Coconut flakes
- fresh coconut slices
- coconut flakes
Prepare the cocoa brownie.
- Preheat the oven to 350F (180C). Grease and line a 8 inch (20cm) springform pan with parchment paper.
- In a bowl whisk egg with sugar until well combined. Incorporate oil and vanilla extract.
- Sift the flour, salt, cocoa powder and instant coffee and whisk to fully incorporate.
- Pour the batter into the prepared pan.
- Bake for 10-12 minutes until a toothpick inserted into the center comes clean or with few moist crumbs attached.
- Let cool completely.
Prepare the coconut mousse.
- Dissolve the gelatin powder in coconut milk and let it swell for about 5 to 10 minutes.
- In a small saucepan heat the coconut milk, coconut cream, sugar and salt. Heat until warm and sugar is dissolved. Do not boil.
- Add the bloomed gelatin into the warm coconut mixture and stir to dissolve. Add coconut flakes and mix to combine. Let it cool to room temperature.
- In a large bowl whip cream until soft peaks form. Add coconut mixture and mix to combine.
- Line an acetate sheet around the cake and pour the mousse over the brownie. Smooth the top.
- Refrigerate for at least 4-6 hours or overnight.
Prepare the chocolate glaze.
- Place chocolate and cream in a heatproof bowl and place over a pan with simmering water. Melt over low heat. Remove the cake from the pan and place it over a rack or simply on a smaller pan placed over a parchment paper lined baking sheet to collect the excess. Pour the glaze on top and edges of the cake. Use an offset spatula to remove the drips and decorate the bottom of the cake with coconut flakes. Transfer the cake to a serving platter and refrigerate for 20-30 minutes.
Prepare chocolate shards.
- Melt 2.5 oz (70g) semisweet chocolate over bain-marie. Remove from heat and add 1 oz (30g) chopped semisweet chocolate for tempering. Stir until melted.
- Spread chocolate evenly into about 9 x 6 inch (23x15cm) rectangle on a parchment paper lined baking sheet. Sprinkle some coconut flakes on top of the chocolate.
- Refrigerate to set.
- Cut with a sharp knife in different shapes. Refrigerate until ready to decorate the cake.
- Decorate the cake with fresh coconut slices, chocolate coconut shards and coconut flakes. Enjoy!