Mounds Cake Recipe
Mounds Cake Recipe
Table of Contents
Mounds Cake Recipe
Indulge in the rich flavors of this Mounds Cake recipe, inspired by the beloved candy bar. With layers of moist chocolate cake and creamy coconut frosting, this dessert is sure to impress. Perfect for birthdays, special occasions, or a sweet treat any day, this Mounds Cake will satisfy your cravings for chocolate and coconut.
Description
If you’re a fan of the Mounds candy bar, you’ll absolutely adore this Mounds Cake recipe. This dessert combines the classic combination of chocolate and coconut, creating a moist and flavorful cake that’s perfect for any occasion. The layers of rich chocolate cake paired with a creamy coconut frosting make each bite a heavenly experience.
Ingredients
For the Chocolate Cake
- 1 ¾ cups all-purpose flour
- 1 ½ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
For the Coconut Frosting
- 1 cup unsweetened shredded coconut
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- ½ cup coconut milk
- 1 teaspoon vanilla extract
For the Chocolate Ganache (optional)
- 1 cup semi-sweet chocolate chips
- ½ cup heavy cream
Instructions
- Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Make the Chocolate Cake: In a large bowl, mix together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add the eggs, milk, vegetable oil, and vanilla extract. Beat on medium speed for 2 minutes until well combined. Stir in the boiling water (the batter will be thin). Pour the batter evenly into the prepared cake pans.
- Bake the Cakes: Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then remove from pans and let them cool completely on a wire rack.
- Prepare the Coconut Frosting: In a mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar and beat until fluffy. Add the coconut milk and vanilla extract, mixing until smooth. Fold in the shredded coconut.
- Assemble the Cake: Once the cakes are completely cool, place one layer on a serving plate. Spread a generous amount of coconut frosting on top. Place the second cake layer on top and frost the top and sides with the remaining coconut frosting.
- Make the Chocolate Ganache (Optional): In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Remove from heat and add the chocolate chips. Let sit for a minute, then stir until smooth. Drizzle over the frosted cake.
- Serve and Enjoy: Slice the cake and serve. Enjoy the delightful combination of chocolate and coconut.
you may like : Buckwheat Cake Recipe
Mounds Cake Recipe
Indulge in the rich flavors of this Mounds Cake recipe, inspired by the beloved candy bar. With layers of moist chocolate cake and creamy coconut frosting, this dessert is sure to impress. Perfect for birthdays, special occasions, or a sweet treat any day, this Mounds Cake will satisfy your cravings for chocolate and coconut.
Ingredients
- For the Chocolate Cake:
- 1 ¾ cups all-purpose flour
- 1 ½ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- For the Coconut Frosting:
- 1 cup unsweetened shredded coconut
- ½ cup unsalted butter softened
- 4 cups powdered sugar
- ½ cup coconut milk
- 1 teaspoon vanilla extract
- For the Chocolate Ganache optional:
- 1 cup semi-sweet chocolate chips
- ½ cup heavy cream
Instructions
- Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Make the Chocolate Cake: In a large bowl, mix together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add the eggs, milk, vegetable oil, and vanilla extract. Beat on medium speed for 2 minutes until well combined. Stir in the boiling water (the batter will be thin). Pour the batter evenly into the prepared cake pans.
- Bake the Cakes: Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then remove from pans and let them cool completely on a wire rack.
- Prepare the Coconut Frosting: In a mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar and beat until fluffy. Add the coconut milk and vanilla extract, mixing until smooth. Fold in the shredded coconut.
- Assemble the Cake: Once the cakes are completely cool, place one layer on a serving plate. Spread a generous amount of coconut frosting on top. Place the second cake layer on top and frost the top and sides with the remaining coconut frosting.
- Make the Chocolate Ganache (Optional): In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Remove from heat and add the chocolate chips. Let sit for a minute, then stir until smooth. Drizzle over the frosted cake.
- Serve and Enjoy: Slice the cake and serve. Enjoy the delightful combination of chocolate and coconut.
Notes
- For a more intense coconut flavor, feel free to use coconut extract in addition to the vanilla extract.
- This cake can be made a day in advance and stored in the refrigerator. Just let it come to room temperature before serving.
- If you want to add an extra layer of texture, consider adding chopped nuts to the frosting or as a garnish.
