Never has a dessert so perfectly captured the essence of a tropical paradise and the comfort of chocolate like the Mounds Cake. This recipe is a dream come true for coconut and chocolate lovers, combining rich, moist cake layers with a creamy coconut filling and a smooth chocolate ganache. It’s the ultimate treat for any occasion.
Why This Recipe Works
- The combination of moist chocolate cake and creamy coconut filling creates a perfect balance of flavors and textures.
- Using high-quality cocoa powder ensures a deep, rich chocolate flavor that complements the sweet coconut.
- The recipe includes detailed instructions for each component, making it accessible for bakers of all levels.
- Finishing the cake with a chocolate ganache adds a luxurious touch that makes it stand out.
Ingredients
- 2 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 2 eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- 1 cup boiling water
- 2 cups sweetened shredded coconut
- 1 can (14 oz) sweetened condensed milk
- 1 cup heavy cream
- 8 oz semisweet chocolate, chopped
Equipment Needed
- 9-inch round cake pans (2)
- Mixing bowls
- Whisk
- Electric mixer
- Spatula
- Cooling rack
- Double boiler or microwave-safe bowl
Instructions
Preheat and Prepare
Preheat your oven to 350°F. Grease and flour two 9-inch round cake pans. In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. This ensures your cake will be light and fluffy without any lumps.
Mix Wet Ingredients
In another bowl, beat the eggs, then add the milk, vegetable oil, and vanilla extract. Mix until well combined. Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined. Carefully stir in the boiling water. The batter will be thin, but that’s perfectly normal.
Bake the Cake
Divide the batter evenly between the prepared pans. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a cooling rack to cool completely.
Prepare the Coconut Filling
In a medium bowl, mix the shredded coconut with the sweetened condensed milk until well combined. Spread the mixture evenly over the top of one cake layer, then place the second layer on top.
Make the Chocolate Ganache
Heat the heavy cream in a small saucepan until it begins to simmer. Pour over the chopped chocolate in a heatproof bowl. Let sit for 2 minutes, then stir until smooth. Pour the ganache over the top of the cake, allowing it to drip down the sides. Let the cake set before serving.
Tips and Tricks
For an extra coconut flavor, toast the shredded coconut before mixing it with the condensed milk. This adds a nutty depth to the filling. If you’re short on time, you can use a store-bought chocolate cake mix, but the homemade version is worth the effort. To ensure your ganache is perfectly smooth, make sure your chocolate is finely chopped and your cream is hot but not boiling. For a professional finish, use a offset spatula to smooth the ganache over the cake.
Recipe Variations
- Add a layer of raspberry jam between the cake layers for a fruity twist.
- Substitute the chocolate ganache with a cream cheese frosting for a tangy contrast to the sweet coconut.
- Mix in some chopped nuts into the coconut filling for added texture.
- Use dark chocolate instead of semisweet for a richer, less sweet cake.
- For a gluten-free version, substitute the all-purpose flour with your favorite gluten-free flour blend.
Frequently Asked Questions
Can I make this cake ahead of time?
Yes, you can bake the cake layers a day in advance. Wrap them tightly in plastic wrap and store at room temperature. Assemble the cake the day you plan to serve it for the best texture and flavor.
How do I store leftovers?
Store the cake in an airtight container in the refrigerator for up to 3 days. The ganache will firm up in the fridge, so let the cake sit at room temperature for about 30 minutes before serving.
Can I freeze this cake?
Yes, you can freeze the assembled cake or individual layers. Wrap tightly in plastic wrap and then aluminum foil. Thaw in the refrigerator overnight before serving.
Summary
This Mounds Cake is a show-stopping dessert that combines the tropical flavor of coconut with the rich depth of chocolate. Perfect for any celebration or just because, it’s sure to impress.