Decadent Mounds Bar Cake Recipe

This Mounds Bar Cake recipe will satisfy any chocolate lover's cravings. Layers of moist chocolate cake are filled with a creamy coconut filling and covered in a silky dark chocolate ganache. Topped with toasted coconut flakes, this cake is a showstoppper that is perfect for special occasions or any time you want to treat yourself. The combination of chocolate and coconut creates a flavor reminiscent of the classic Mounds candy bar, making this cake a true delight.

Ingredients

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 3/4 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 large eggs
• 1 cup whole milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water
• For the Coconut Filling:
• 2 cups sweetened shredded coconut
• 1 cup sweetened condensed milk
• For the Ganache:
• 2 cups dark chocolate chips
• 1 cup heavy cream
• 1 cup toasted coconut flakes

Directions

1. Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
2. In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Mix well.
3. Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix until well combined.
4. Gradually add the boiling water to the batter, mixing continuously. The batter will be thin, but that's okay.
5. 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.
6. While the cakes are cooling, prepare the coconut filling. In a mixing bowl, combine the sweetened shredded coconut and sweetened condensed milk. Mix until well combined.
7. Once the cakes have cooled, spread the coconut filling evenly between the layers of cake.
8. To make the ganache, place the dark chocolate chips in a heatproof bowl. In a small saucepan, heat the heavy cream until it begins to simmer. Pour the hot cream over the chocolate chips and let it sit for a minute. Stir until the chocolate is fully melted and the ganache is smooth.
9. Pour the ganache over the assembled cake, allowing it to drip down the sides. Use a spatula to smooth the ganache on top.
10. Sprinkle the toasted coconut flakes over the ganache, pressing lightly to adhere.
11. Refrigerate the cake for at least 1 hour to allow the ganache to set before serving.
12. Slice and serve the Mounds Bar Cake
13. Enjoy!

Interesting Facts