Mounds Candy Bar Cake
Indulge in the rich, chocolatey decadence of the Mounds Candy Bar Cake, a perfect dessert for coconut lovers and chocolate enthusiasts alike. Inspired by the classic Mounds candy bar, this layered masterpiece features moist, fudgy chocolate cake paired with a luscious coconut filling made from sweetened condensed milk and shredded coconut. Topped with a silky chocolate ganache that drips elegantly down the sides, every bite delivers a heavenly combination of deep cocoa flavor and creamy coconut sweetness. With a prep time of just 20 minutes, this dessert is surprisingly easy to make and guaranteed to impress at any gathering. Serve it cold for the ultimate treat, and prepare to have guests asking for seconds—and the recipe!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 0.75 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1.5 teaspoons baking soda
- 1 teaspoon salt
- 2 eggs
- 1 cup whole milk
- 0.5 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 14-ounce can sweetened condensed milk
- 3 cups sweetened shredded coconut
- 2 cups semi-sweet chocolate chips
- 1 cup heavy cream
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper.
In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Beat on medium speed for 2 minutes. Stir in the boiling water until the batter is smooth and thin.
Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
To make the coconut filling, combine the sweetened condensed milk and shredded coconut in a medium bowl until fully mixed. Set aside.
To make the chocolate ganache, microwave the chocolate chips and heavy cream in a microwave-safe bowl in 30-second intervals, stirring after each, until smooth and melted. Allow to cool slightly.
To assemble the cake, place one cake layer on a serving plate. Spread the coconut filling evenly over the top.
Place the second cake layer on top of the coconut filling. Pour the chocolate ganache over the top and use a spatula to spread it evenly, letting it drip down the sides.
Refrigerate the cake for at least 1 hour before serving to allow the layers to set.
Slice and enjoy your Mounds Candy Bar Cake!
Nutrition Facts
Calories |
8808 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 421.7 g | 541% | |
| Saturated Fat | 225.2 g | 1126% | |
| Polyunsaturated Fat | 68.8 g | ||
| Cholesterol | 590 mg | 197% | |
| Sodium | 6484 mg | 282% | |
| Total Carbohydrate | 1297.6 g | 472% | |
| Dietary Fiber | 111.5 g | 398% | |
| Total Sugars | 904.5 g | ||
| Protein | 137.9 g | 276% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 1740 mg | 134% | |
| Iron | 52.2 mg | 290% | |
| Potassium | 5258 mg | 112% | |
*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.
