This Mounds cake brings together the luscious flavors of rich chocolate, creamy coconut, and velvety ganache to create an indulgent dessert reminiscent of the classic Mounds candy bar. The moist chocolate layers perfectly complement the sweet and chewy coconut filling, while the smooth chocolate ganache adds a decadent finish. Topped with toasted coconut and crunchy almonds, this cake not only tastes incredible but also offers a delightful textural contrast. Each bite is a harmonious blend of flavors and textures, making it a show-stopping dessert for any occasion.
Ingredients:
For the Cake:
- 1 box of chocolate cake mix (or your favorite homemade chocolate cake recipe)
- 3 large eggs
- 1 cup water
- 1/2 cup vegetable oil
For the Coconut Filling:
- 1 cup granulated sugar
- 1 cup whole milk
- 1 tablespoon unsalted butter
- 24 large marshmallows
- 14 oz. sweetened shredded coconut
For the Chocolate Ganache Topping:
- 1 cup semi-sweet chocolate chips
- 1 cup heavy cream
- 1 tablespoon unsalted butter
For the Optional Garnish:
- 1/2 cup sweetened shredded coconut, toasted
- 1/4 cup almonds, chopped
Instructions:
- Prepare the Cake: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a large mixing bowl, combine the chocolate cake mix, eggs, water, and vegetable oil. Beat on medium speed until the batter is smooth and no lumps remain, about 2 minutes. Pour the batter evenly into the prepared cake pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- Make the Coconut Filling: While the cakes are cooling, prepare the coconut filling. In a medium saucepan over medium heat, combine the granulated sugar, milk, and 1 tablespoon of butter. Stir frequently until the mixture begins to simmer and the sugar is dissolved. Reduce the heat to low and add the marshmallows. Stir continuously until the marshmallows are completely melted and the mixture is smooth. Remove from heat and fold in the shredded coconut. Let the mixture cool to room temperature.
- Assemble the Cake: Place one layer of the cooled chocolate cake on a serving platter. Spread the coconut filling evenly over the top of the first layer, ensuring it reaches the edges. Place the second layer of chocolate cake on top of the coconut filling, pressing down gently to ensure it adheres.
- Prepare the Chocolate Ganache Topping: In a heatproof bowl, add the semi-sweet chocolate chips. In a small saucepan over medium heat, bring the heavy cream to a simmer. Pour the hot cream over the chocolate chips and let it sit for 2-3 minutes to melt the chocolate. Add the unsalted butter and stir until the ganache is smooth and glossy. Let the ganache cool for a few minutes until it thickens slightly but is still pourable.
- Frost the Cake: Pour the chocolate ganache over the top of the assembled cake, allowing it to drip down the sides. Use a spatula to gently spread the ganache, if necessary. If desired, sprinkle toasted shredded coconut and chopped almonds on top of the ganache for added texture and flavor.
- Chill and Serve: Refrigerate the cake for at least 1 hour to allow the ganache to set. Once set, slice and serve the Mounds cake cold or at room temperature.
