Inspired by the classic Mounds candy bar, this cake is a dream come true for chocolate and coconut lovers! Imagine layers of rich, moist chocolate cake, a luscious coconut filling, and a luxurious chocolate ganache cascading down the sides. This dessert is perfect for celebrations, holidays, or whenever you want to impress your family and friends with a decadent treat.
Ingredients
For the Chocolate Cake:
- 1 box chocolate cake mix (any brand you prefer)
- Ingredients listed on the cake mix box (typically water, oil, and eggs)
- 1/2 cup unsweetened cocoa powder (for extra chocolate richness)
- 1 tsp espresso powder (optional, to enhance chocolate flavor)
For the Coconut Filling:
- 2 1/2 cups shredded sweetened coconut
- 1 can (14 oz) sweetened condensed milk
- 1/2 tsp vanilla extract
- Pinch of salt (optional, to balance the sweetness)
For the Chocolate Ganache:
- 1 cup heavy cream
- 1 1/2 cups semisweet chocolate chips
- 1 tbsp unsalted butter (optional, for a glossy finish)
Optional Garnishes:
- Toasted coconut flakes
- Chocolate shavings or curls
- Whole or halved almonds (if you love Almond Joys)
Instructions
Step 1: Prepare the Cake Layers
- Preheat the Oven: Set your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper for easy release.
- Prepare the Batter: In a large mixing bowl, combine the chocolate cake mix, unsweetened cocoa powder, and espresso powder (if using). Follow the instructions on the cake mix box to add water, oil, and eggs. Beat until the batter is smooth and well combined.
- Bake: Divide the batter evenly between the prepared cake pans. Tap the pans gently on the counter to release any air bubbles. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool Completely: Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack. Let them cool completely before assembling.
Step 2: Make the Coconut Filling
- Combine Ingredients: In a medium mixing bowl, combine the shredded coconut, sweetened condensed milk, vanilla extract, and a pinch of salt. Stir until the mixture is thick and sticky.
- Chill (Optional): For easier spreading, refrigerate the coconut filling for 10–15 minutes while the cakes cool.
Step 3: Assemble the Cake
- Prepare the Base Layer: Place one cake layer on a serving plate or cake stand. If the top is domed, level it with a serrated knife for a flat surface.
- Spread the Filling: Evenly spread the coconut filling over the top of the first cake layer, ensuring it reaches the edges.
- Add the Top Layer: Place the second cake layer on top of the coconut filling. Press gently to secure. If needed, trim the top layer for a smooth, flat surface.
Step 4: Prepare the Chocolate Ganache
- Heat the Cream: In a small saucepan, heat the heavy cream over medium heat until it begins to simmer (do not let it boil).
- Melt the Chocolate: Place the semisweet chocolate chips in a heatproof bowl. Pour the hot cream over the chocolate and let it sit for 2–3 minutes to soften.
- Whisk Until Smooth: Stir the chocolate and cream until the mixture is smooth and glossy. For extra shine, whisk in the unsalted butter.
- Cool Slightly: Allow the ganache to cool for 5–10 minutes until it thickens slightly but is still pourable.
Step 5: Decorate the Cake
- Pour the Ganache: Slowly pour the ganache over the top of the cake, using a spatula to spread it evenly. Let it drip down the sides for a dramatic effect.
- Add Garnishes: Decorate with toasted coconut flakes, chocolate curls, or almonds for a personalized touch.
Step 6: Chill and Serve
- Set the Ganache: Refrigerate the cake for 20–30 minutes to allow the ganache to set.
- Slice and Enjoy: Use a sharp knife to slice the cake, wiping the blade clean between cuts for neat slices.
Tips for Success
- Level Cake Layers: For a professional look, use a serrated knife or a cake leveler to trim domed tops.
- Enhance Coconut Flavor: Toast a portion of the shredded coconut for a nutty, caramelized flavor.
- Ganache Consistency: If the ganache is too thick, add a splash of warm cream. If it’s too thin, let it cool longer.
- Storage: Store the cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week.
Variations
- Almond Joy Cake: Add a layer of whole or chopped almonds on top of the coconut filling for an Almond Joy twist.
- Dark Chocolate Lovers: Substitute semisweet chocolate with dark chocolate for a more intense flavor.
- Mini Cakes: Use the batter and filling to make individual Mounds-inspired cupcakes.
Serving Suggestions
- Pair a slice with a dollop of whipped cream or a scoop of vanilla ice cream.
- Drizzle with caramel sauce for an extra indulgent treat.
- Serve with freshly brewed coffee or a creamy latte to balance the sweetness.