MOUNDS CAKE 

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Of course! MOUNDS CAKE is a decadent dessert that captures the classic flavor of the Mounds candy bar—dark chocolate and sweet, chewy coconut—in an irresistible cake form.

It’s typically a layered creation involving a rich chocolate cake, a creamy coconut filling, and a dark chocolate glaze. Here’s a classic and foolproof recipe.

MOUNDS CAKE

This recipe uses a boxed cake mix for ease, but the homemade coconut filling and ganache topping make it taste completely from-scratch and luxurious.

Yields: 12-15 servings
Prep time: 30 minutes
Cook time: 30 minutes (plus cooling time)

Ingredients:

For the Chocolate Cake:

· 1 box (15.25 oz) chocolate fudge or devil’s food cake mix
· Ingredients listed on the cake mix box (typically eggs, oil, and water)

For the Coconut Filling:

· 1 (14 oz) can sweetened condensed milk
· 1 (14 oz) bag sweetened shredded coconut
· 1 teaspoon vanilla extract

For the Chocolate Ganache Topping:

· 1 cup (6 oz) semi-sweet chocolate chips
· ½ cup heavy cream
· Optional: 1 tablespoon light corn syrup (for a super shiny glaze)

Instructions:

Step 1: Bake the Cake

  1. Preheat Oven & Prepare Pans: Preheat your oven to the temperature specified on the cake mix box (usually 350°F / 175°C). Grease and flour two 9-inch round cake pans.
  2. Make the Batter: Prepare the chocolate cake batter according to the package directions.
  3. Bake: Divide the batter evenly between the two prepared pans. Bake for the time recommended on the box, or until a toothpick inserted into the center comes out clean.
  4. Cool: Let the cakes cool in the pans for 10-15 minutes, then turn them out onto a wire rack to cool completely.

Step 2: Make the Coconut Filling

  1. Combine: In a medium bowl, stir together the entire can of sweetened condensed milk, the entire bag of shredded coconut, and the vanilla extract. Mix until it is thoroughly combined and forms a thick, cohesive mixture.

Step 3: Assemble the Layers

  1. Place First Layer: Place one completely cooled chocolate cake layer on a serving plate or cake stand.
  2. Add Coconut Filling: Spread the entire coconut filling mixture evenly over the top of the first cake layer, going all the way to the edges.
  3. Top with Second Layer: Carefully place the second chocolate cake layer on top of the coconut filling, pressing down gently.

Step 4: Make the Chocolate Ganache

  1. Heat Cream: Place the chocolate chips in a heatproof bowl. In a small saucepan, heat the heavy cream over medium heat until it is just beginning to simmer (small bubbles around the edges). Do not let it boil vigorously.
  2. Make Ganache: Pour the hot cream over the chocolate chips. Let it sit for 2-3 minutes to melt the chocolate, then whisk slowly until the mixture is completely smooth and glossy. For an extra-shiny glaze, whisk in the optional corn syrup.
  3. Cool Slightly: Let the ganache cool for 5-10 minutes so it thickens slightly. It should still be pourable.

Step 5: Frost and Set

  1. Glaze the Cake: Slowly pour the warm chocolate ganache over the top of the cake. Use an offset spatula or the back of a spoon to gently guide it over the edges, allowing it to drip down the sides in an elegant, rustic way.
  2. Let it Set: Allow the cake to sit at room temperature (or in the refrigerator) for at least one hour to allow the ganache to set completely before slicing.

Chef’s Tips & Variations

· For a MOUNTAIN of Coconut: If you want an even more pronounced coconut layer, you can use a 1.5x batch of the filling by adding an extra ½ can of sweetened condensed milk and another 1-2 cups of coconut.
· From-Scratch Cake: Feel free to use your favorite homemade chocolate cake recipe instead of a box mix.
· 9×13 Simplicity: For an even easier version, bake the cake in a 9×13-inch pan. Once cooled, poke holes all over the top with a fork or the end of a wooden spoon. Spread the coconut filling evenly over the top, then pour the ganache over everything. This method is great for potlucks.
· Toast the Coconut: For a deeper, nuttier flavor, spread the shredded coconut on a baking sheet and toast it at 350°F (175°C) for 5-10 minutes, stirring occasionally, until golden brown. Let it cool completely before mixing it with the sweetened condensed milk.
· Storage: Store this cake covered at room temperature for a day or in the refrigerator for up to 5 days. The chilled cake has a wonderful, firm texture.

This MOUNDS CAKE is rich, satisfying, and a true showstopper for any chocolate and coconut lover. Enjoy

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