Tastes Like Mounds Bar Kahlua Cake
Indulge in the rich, decadent flavors of the 'Tastes Like Mounds Bar Kahlúa Cake,' a dessert that perfectly captures the essence of your favorite candy bar with a boozy twist. This moist chocolate cake is infused with the luxurious flavor of Kahlúa, layered with a sweet and chewy coconut topping reminiscent of a Mounds bar, and crowned with a silky ganache made from melted semi-sweet chocolate and cream. It’s the perfect balance of chocolate and coconut bliss, making it an irresistible treat for any gathering. Quick to prepare and designed to impress, this 9x13-inch masterpiece serves 12 and is ideal for chocoholics who adore the nostalgic pairing of coconut and chocolate. Whether it’s for a birthday, holiday, or simple weeknight indulgence, this Mounds-inspired Kahlúa cake is guaranteed to be the star of the dessert table.
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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 Buttermilk
- 0.5 cup Vegetable oil
- 2 Eggs
- 2 teaspoons Vanilla extract
- 1 cup Boiling water
- 0.33 cup Kahlúa
- 1.5 cups Sweetened shredded coconut
- 14 ounces Sweetened condensed milk
- 1.5 cups Semi-sweet chocolate chips
- 1 cup Whipping cream
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking dish, or line it with parchment paper.
In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
Add the buttermilk, vegetable oil, eggs, and vanilla extract to the dry ingredients. Mix with an electric mixer on medium speed until the batter is smooth and combined.
Carefully stir in the boiling water and Kahlúa until the batter is thin but smooth. Do not overmix.
Pour the batter into the prepared baking dish. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted in the center comes out clean.
While the cake is baking, prepare the coconut topping: In a medium saucepan over medium heat, combine the shredded coconut and sweetened condensed milk. Stir constantly until the mixture is warm and bubbly, then remove from heat.
Once the cake is baked and slightly cooled, spread the warm coconut mixture evenly over the top of the cake.
To make the ganache, place the chocolate chips in a heat-proof bowl. Heat the whipping cream in a small saucepan over medium heat until it begins to simmer but not boil.
Pour the hot cream over the chocolate chips and let it sit for 1-2 minutes. Stir until smooth and glossy.
Pour the chocolate ganache over the coconut topping, spreading it evenly with a spatula.
Allow the cake to cool completely, letting the ganache set before slicing and serving.
Nutrition Facts
Calories |
693 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.8 g | 39% | |
| Saturated Fat | 15.2 g | 76% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 66 mg | 22% | |
| Sodium | 467 mg | 20% | |
| Total Carbohydrate | 99.0 g | 36% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 69.9 g | ||
| Protein | 11.2 g | 22% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 139 mg | 11% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 380 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.
