How to prepare Mounds Cake

A Decadent Chocolate–Coconut Cake Inspired by the Classic Candy Bar

This rich, layered dessert brings together moist chocolate cake, a creamy coconut center, and silky ganache—capturing everything people love about a Mounds bar but in a stunning homemade cake. Perfect for celebrations, gatherings, or any moment deserving a luxurious treat, this recipe delivers bold flavor and an unforgettable texture experience.

Ingredients

For the Cake

• 2 cups all-purpose flour
• 2 cups granulated sugar
• ¾ cup unsweetened cocoa powder
• 2 tsp baking powder
• 1 ½ tsp baking soda
• 1 tsp salt
• 1 cup buttermilk
• ½ cup vegetable oil
• 2 large eggs
• 2 tsp vanilla extract
• 1 cup hot water

For the Coconut Filling

• 2 ½ cups shredded sweetened coconut
• 1 can (14 oz) sweetened condensed milk
• 1 tsp vanilla extract

For the Chocolate Ganache

• 1 ½ cups semi-sweet chocolate chips
• ¾ cup heavy cream

Instructions

1. Preheat and Prepare
   Preheat the oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
2. Make the Cake Batter
   In a large bowl, whisk flour, sugar, cocoa, baking powder, baking soda, and salt.
   Add buttermilk, oil, eggs, and vanilla; mix until smooth.
   Slowly pour in the hot water and stir until the batter becomes thin and fully combined.
3. Bake the Cake
   Divide batter evenly between pans.
   Bake for 28–32 minutes or until a toothpick inserted into the center comes out clean.
   Let cakes cool completely before assembling.
4. Prepare the Coconut Filling
   In a bowl, mix coconut, condensed milk, and vanilla until fully combined.
   Set aside.
5. Make the Ganache
   Heat heavy cream in a small saucepan until steaming.
   Pour over chocolate chips and let sit for 2–3 minutes.
   Stir until smooth and glossy. Allow to thicken slightly before using.
6. Assemble the Cake
   Place the first cake layer on a serving plate.
   Spread the coconut mixture evenly on top.
   Add the second cake layer.
   Pour ganache over the cake, letting it drip naturally along the sides.
   Chill 20–30 minutes before slicing.

Serving Suggestions

• Serve with a scoop of vanilla ice cream to balance the richness.
• Add fresh berries for a burst of acidity.
• For a bakery-style finish, sprinkle extra shredded coconut on top of the ganache.
• Chill slightly before slicing for the cleanest cuts.

Discussion Questions

• Do you prefer the filling sweeter, or would you try using unsweetened coconut for contrast?
• Would you add almonds to transform this into an Almond Joy–style cake?
• Which topping do you think enhances the cake best—berries, toasted coconut, or extra chocolate drizzle?

Notes

• Use room-temperature ingredients to ensure even mixing.
• If the ganache becomes too thick, gently warm it for a few seconds.
• Cakes made with cocoa powder often taste richer the next day—this one is no exception.
• Hot water is essential for blooming the cocoa and deepening the chocolate flavor.

FAQs

Can I bake this cake in a 9×13-inch pan?
Yes. Bake for 30–35 minutes and spread the coconut filling directly on top once cooled.

Can I make the layers ahead?
Absolutely—wrap them well and refrigerate for up to 48 hours or freeze for up to 2 months.

Can I reduce the sweetness?
Use unsweetened coconut or dark chocolate chips in the ganache for a more balanced flavor.

---