How to do it:
Preheat the oven to 170 °C top/bottom heat. For the chocolate cake, beat the soft butter with sugar, salt and vanilla extract in a large bowl using a food processor or hand mixer until white and creamy in 5 minutes. Then add one egg at a time and stir in briefly each time. Mix the cocoa, flour and baking powder and add it to the butter mixture in the bowl along with the milk and stir in briefly. Place the dough in a baking ring and bake in a preheated oven for 25-30 minutes. Then take it out of the oven and let it cool completely. Loosen the baking ring, clean it and tighten it around the cake base again.
For the bounty filling, bring the milk to the boil in a saucepan, then reduce the heat to low and stir in the vanilla extract, sugar, semolina and desiccated coconut. Stir the filling over medium heat for 1-2 minutes, then remove from the heat and stir in the butter. Spread the filling while it is still warm onto the cooled base. Let the cake cool briefly at room temperature, then put it in the fridge for at least 1 hour; the coconut mixture should be nice and cold.
For the chocolate icing, bring the cream to the boil in a saucepan, then remove from the heat. Dissolve the chocolate in it. Allow the chocolate icing to cool to lukewarm, then pour half of it over the coconut filling and smooth it out using an angle palette. Chill the cake for 30-60 minutes.
Pour the remaining chocolate icing over and also cool briefly. Attention: Do not chill for too long as the glaze will quickly become very hard.
Using a hand mixer or whisk, briefly stir the glaze until smooth and then fill it into a piping bag with a large perforated nozzle. Remove the cake from the cake ring and mark it as desired with a cake divider. Decorate the cake with the remaining chocolate icing, coconut chips and mini bounty.
The basis:
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