Mounds Cake
Indulge in the ultimate chocolate-coconut dessert with this decadent Mounds Cake, a masterpiece inspired by the classic candy bar! This layered beauty features moist, tender chocolate cake infused with rich cocoa flavor, beautifully complemented by a luscious sweetened coconut filling that mimics the creamy center of a Mounds bar. Topped with a silky, glossy chocolate ganache that cascades over the edges, this dessert is as visually stunning as it is delicious. Easy to prepare, yet utterly indulgent, this chocolate-coconut layer cake is perfect for special occasions or anytime you want to treat yourself. With its luscious layers and irresistible combination of flavors, this Mounds Cake is sure to be a show-stopping centerpiece at your next gathering.
Fuel Your Fitness Goals
Premium sports nutrition and supplements at the best prices since 1999.
Over 25 years of sports nutrition excellence
Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 0.75 cup unsweetened cocoa powder
- 1.5 teaspoons baking powder
- 1.5 teaspoons baking soda
- 1 teaspoon salt
- 1 cup milk
- 0.5 cup vegetable oil
- 2 eggs
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 2 cups sweetened shredded coconut
- 14 ounces sweetened condensed milk
- 1.5 cups semi-sweet chocolate chips
- 0.75 cup heavy cream
Instructions
Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. Line the bottoms with parchment paper for easy removal.
In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add the milk, vegetable oil, eggs, and vanilla extract to the dry ingredients. Mix until combined.
Slowly add the boiling water to the batter, mixing until the consistency is smooth (the batter will be thin).
Pour the batter evenly into the prepared cake pans and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
While the cakes bake, prepare the coconut filling by combining the shredded coconut and sweetened condensed milk in a medium bowl. Stir until well combined and set aside.
Once the cakes are baked, let them cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
When the cakes are cooled, spread the coconut filling evenly over the top of one cake layer.
Place the second cake layer on top of the coconut filling, pressing gently to secure.
To prepare the ganache, heat the heavy cream in a small saucepan over medium heat until it begins to simmer (do not let it boil).
Remove the cream from heat and pour it over the chocolate chips in a heatproof bowl. Let it sit for 2-3 minutes, then stir until smooth and glossy.
Pour the ganache over the top of the cake, allowing it to drip down the sides for a decorative finish.
Refrigerate the cake for at least 30 minutes to set the ganache before serving. Enjoy!
Nutrition Facts
Calories |
671 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.1 g | 39% | |
| Saturated Fat | 15.0 g | 75% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 61 mg | 20% | |
| Sodium | 453 mg | 20% | |
| Total Carbohydrate | 97.5 g | 35% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 68.2 g | ||
| Protein | 11.2 g | 22% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 139 mg | 11% | |
| Iron | 3.0 mg | 16% | |
| Potassium | 389 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
