Chef Eileen Manalo
Caked With Love Co.
Eileen Manalo has been baking chocolate-bar inspired treats out of her Corydon shop for the last four years. Sweet coconut custard mingles with bitter dark chocolate cake in her reconstructed version of a Bounty Bar. Egg-free cookie dough bites satisfy candy cravings with salty Skor pieces and sweet M&Ms added to the mix.
Dark Chocolate Bounty Cake
Coconut added to chocolate cake is a brilliant game changer.
2 3/4 cups all-purpose flour
3 cups granulated sugar
1 cup cocoa powder
2 1/2 tsp baking soda
1 1/2 tsp baking powder
1 1/2 tsp fine sea salt
1 1/2 cup buttermilk
3/4 cup vegetable oil
3 large eggs
1 1/2 tsp pure vanilla extract
1 1/2 cup freshly brewed coffee
1 cup evaporated milk
1 Tbsp cornstarch
1 cup granulated sugar
3 egg yolks
1/2 cup butter
1 tsp pure vanilla extract
2 cups shredded coconut
1 cup salted butter, softened
3 cups icing sugar
1/4 cup heavy cream
1 tsp pure coconut extract
1/2 cup semi-sweet chocolate (chips or chopped)
1/2 cup heavy cream
12 mini Bounty chocolate bars
1. Butter, line and flour three 8-inch round cake pans. Set aside.
2. Sift dry ingredients in bowl of electric mixer with paddle attachment. Mix on low until well combined.
3. In another bowl, combine buttermilk, oil, eggs and vanilla. Slowly add wet ingredients on low until combined.
4. Add coffee and stir until just combined. Scrape down bowl with a spatula.
5. Pour batter into pans and bake for 35-40 mins at 350°F. Let cool.
1. In a saucepan, whisk together evaporated milk, cornstarch, sugar, eggs, butter and vanilla.
2. Place over medium-low heat and stir with spatula until it reaches a slow boil. Continue stirring for 15 mins or until it thickens.
3. Remove from heat and stir in coconut. Let cool.
1. In bowl of electric mixer with paddle attachment, beat butter and coconut extract for 3 mins until light and fluffy. Scrape sides and bottom of bowl.
2. On lowest speed, gradually add 1/2 cup of icing sugar until combined. Scrape bowl and repeat until all icing sugar has been added.
3. Increase speed to medium-low and add the heavy cream.
4. Increase speed to medium-high. Whip for 5 mins until light and fluffy.
1. Place chocolate in a heat resistant bowl. Set aside.
2. In saucepan, heat cream until bubbles form around the edge and a soft boil starts.
3. Pour over chocolate. Let sit for 30 seconds, then whisk until chocolate is melted.
1. Slice tops off cakes to create three level layers.
2. In small bowl, set aside 1/2 cup of coconut filling.
3. Place one cake layer on a stand. Spread on half of remaining filling. Place another layer of cake, then add rest of the filling. Add last layer.
4. Using an offset spatula, cover the top and sides of the cake with a thin layer of buttercream. Refrigerate for 15 mins to set.
5. Once set, add another layer of buttercream. Smooth with offset spatula. Refrigerate for another 15 mins to set.
6. Make sure ganache is fluid. If it has cooled down, heat in microwave in 10 second increments.
7. Pour the ganache over the centre of the cake to make a 6-7” round. Spread outwards until it drips down the side. Refrigerate for 15 mins to set.
8. Top with remaining coconut filling and spread to a 6” diameter round.
9. Fill a piping bag fitted with a large star tip with buttercream. Pipe 12 dollops on the top edge of the cake. Top each dollop with a mini Bounty bar.
Yield 8″ round cake