Bounty Mousse Cake – Chocolate Coconut Mousse Cake

This Bounty Mousse Cake is one of the most delicious cakes I have ever made. If you like the 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 is followed by a creamy coconut mousse that is topped with chocolate glaze. I have to admit I didn’t even expect to be that good:)

The recipe for 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.

How to make Bounty Mousse Cake

To make this mousse cake begin with preparing the cocoa brownie, continue with the coconut mousse and move on to the chocolate glaze. 

How to make the cocoa brownie

Start by preheating the oven to 350F (180C) and greasing an 8-inch (20cm) springform pan, lining it with parchment paper.

In a bowl, whisk together an egg and sugar until well combined. Then, add oil and vanilla extract.

Sift flour, salt, cocoa powder, and instant coffee into the bowl, whisking to fully incorporate.

Pour the batter into the prepared pan and bake for 10-12 minutes until a toothpick inserted into the center comes out clean or with a few moist crumbs attached. Let it cool completely.

How to make the coconut mousse

Dissolve gelatin powder in coconut milk, letting it swell for 5 to 10 minutes. In a saucepan, heat coconut milk, coconut cream, sugar, and salt until warm without boiling.

Add the bloomed gelatin to the warm coconut mixture, stirring to dissolve. Mix in coconut flakes and let it cool to room temperature.

In a large bowl, whip cream until soft peaks form. Add the coconut mixture and mix to combine.

Line an acetate sheet around the cake and pour the mousse over the brownie. Smooth the top and refrigerate for at least 4-6 hours or overnight.

How to make the chocolate glaze

Place chocolate and cream in a heatproof bowl over simmering water. Melt over low heat. Remove the cake from the pan, place it on a rack, and pour the glaze over the top and edges. Use an offset spatula to remove drips and decorate the bottom of the cake with coconut flakes. Transfer the cake to a serving platter and refrigerate for 20-30 minutes.

How to make the chocolate shards for Bounty Mousse Cake

Melt 2.5 oz (70g) semisweet chocolate over a bain-marie. Remove from heat and add 1 oz (30g) chopped semisweet chocolate for tempering. Stir until melted.

Spread the chocolate evenly into a 9 x 6 inch (23x15cm) rectangle on a parchment paper-lined baking sheet. Sprinkle coconut flakes on top and refrigerate to set.

Cut the chocolate into different shapes with a sharp knife. Refrigerate until ready to decorate the cake.

Finally, decorate the cake with fresh coconut slices, chocolate coconut shards, and coconut flakes. 

Hope you will try this amazing Bounty Mousse Cake and enjoy it as much as we did. If you do, make sure to share the photos with me on Instagram, as I would love to see how it turns out for you.

Other chocolate coconut recipes you may like to try

This  Chocolate Coconut Christmas Cake is a delightful treat perfect for any occasion. This cake features moist decadent chocolate cake layers generously covered in creamy white chocolate and coconut frosting.

These Australian Lamingtons are delightful vanilla sponge cake squares, dipped in chocolate sauce and coated in desiccated coconut. They are easy to prepare, but always so delightful.

These Chocolate Coconut Brownies are simply impossible to resist with their fudgy brownies at the base topped with a coconut filling and chocolate ganache on top.

YOU MAY ALSO LIKE:
Raffaello Cake
Lamington Cake
Raspberry Coconut Mousse Cake
Coconut Fudge
White Chocolate and Coconut Truffles
Coconut White Chocolate Crinkle Cookies
Gingerbread Coconut Christmas Cake
Chocolate Coconut Bûche de Noël
Coconut Macarons
Coconut Mango Ice Cream
Pineapple Coconut Banana Smoothie
Coconut Recipes Collection

Bounty Mousse Cake - Chocolate Coconut Mousse Cake

5 from 1 vote

This Bounty Mousse Cake is one of the most delicious cakes you can ever make. If you like the coconut and chocolate combination you should 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 is followed by a creamy coconut mousse that is topped with chocolate glaze.

Servings 12 servings

Prep Time 40 minutes mins

Cook Time 10 minutes mins

Total Time 50 minutes mins

Print Recipe Pin Recipe

Ingredients

  

1x2x3x

Cocoa Brownie

• 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

Coconut Mousse

• 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

Chocolate Glaze

• 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

For decoration

• fresh coconut slices
• coconut flakes

Instructions

 

Prepare the cocoa brownie.

• Preheat the oven to 350F (180C). Grease and line an 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 a 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 the 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 into different shapes. Refrigerate until ready to decorate the cake.
• Decorate the cake with fresh coconut slices, chocolate coconut shards and coconut flakes. Enjoy!

Video

Nutrition

Serving: 1 servingCalories: 283kcalCarbohydrates: 33.1gProtein: 2.9gFat: 17.4gSaturated Fat: 10.5gCholesterol: 16mgSugar: 28.2g

Calories: 283kcal

Course: Dessert

Cuisine: American

Keyword: bounty cake, bounty mousse cake, chocolate coconut cake, cocoa brownie, coconut mousse, mousse cake