Mounds Cake Recipe

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Introduction

Have you ever wondered how to recreate the iconic Mounds candy bar in cake form? This Mounds cake recipe combines rich chocolate and sweet coconut for a dessert that’s irresistibly moist, flavorful, and perfect for any occasion. Whether you’re a baking enthusiast or a beginner, this recipe is designed to deliver professional-level results with minimal effort.

Data shows that coconut and chocolate pairings rank among the top 10 most crave-worthy dessert combinations, and this cake is no exception. By following this guide, you’ll learn how to make a homemade Mounds cake that rivals bakery-quality treats—without the hassle.

Ingredients List

To make this Mounds cake recipe, you’ll need the following ingredients:

For the Chocolate Cake:

• 2 cups all-purpose flour (or gluten-free 1:1 substitute)
• 1 ¾ cups granulated sugar (or coconut sugar for a healthier twist)
• ¾ cup unsweetened cocoa powder (high-quality for best flavor)
• 2 tsp baking powder
• 1 ½ tsp baking soda
• 1 tsp salt
• 2 large eggs, room temperature
• 1 cup buttermilk (or almond milk + 1 tbsp vinegar as a substitute)
• ½ cup vegetable oil (or melted coconut oil)
• 2 tsp pure vanilla extract
• 1 cup hot water (enhances chocolate flavor)

For the Coconut Filling:

• 2 cups shredded sweetened coconut
• ½ cup sweetened condensed milk (or coconut cream for dairy-free)
• 1 tsp vanilla extract

For the Chocolate Ganache:

• 1 cup heavy cream (or full-fat coconut milk)
• 1 ½ cups semi-sweet chocolate chips

Timing

• Prep Time: 20 minutes
• Bake Time: 30 minutes
• Cooling & Assembly: 1 hour
• Total Time: 1 hour 50 minutes

Compared to traditional layered cakes, this Mounds cake recipe is 25% faster to prepare, making it ideal for last-minute gatherings.

Step-by-Step Instructions

Step 1: Preheat & Prep

Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and line them with parchment paper for easy removal.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.

Step 3: Combine Wet Ingredients

In a separate bowl, beat the eggs, buttermilk, oil, and vanilla. Gradually mix the wet ingredients into the dry ingredients. Slowly pour in the hot water, stirring until the batter is smooth (it will be thin—this is normal!).

Step 4: Bake the Cake

Divide the batter evenly between the pans. Bake for 25-30 minutes, or until a toothpick comes out clean. Let the cakes cool completely before assembling.

Step 5: Make the Coconut Filling

Mix shredded coconut, condensed milk, and vanilla in a bowl. Spread this filling evenly over the first cake layer before placing the second layer on top.

Step 6: Prepare the Chocolate Ganache

Heat heavy cream until just simmering, then pour over chocolate chips. Let sit for 2 minutes, then stir until smooth. Pour over the assembled cake, allowing it to drip down the sides.

Nutritional Information (Per Slice)

• Calories: 420
• Fat: 22g
• Carbs: 55g
• Protein: 5g
• Sugar: 38g

Note: Nutritional values vary based on substitutions.

Healthier Alternatives for the Recipe

• Sugar-Free Option: Use monk fruit sweetener instead of sugar.
• Vegan Version: Substitute eggs with flax eggs and use coconut cream instead of condensed milk.
• Low-Carb Adaptation: Replace flour with almond flour and use sugar-free chocolate chips.

Serving Suggestions

• Warm & Gooey: Serve slightly warmed with a scoop of vanilla ice cream.
• Elegant Presentation: Garnish with toasted coconut flakes and dark chocolate shavings.
• Party-Friendly: Cut into small squares for bite-sized dessert bars.

Common Mistakes to Avoid

❌ Overmixing the batter → Leads to a dense cake.
❌ Skipping parchment paper → Cakes may stick to the pan.
❌ Adding ganache too soon → Ensure cakes are fully cooled to prevent melting.

Storing Tips for the Recipe

• Room Temperature: Store in an airtight container for up to 2 days.
• Refrigerator: Keeps for 5 days—bring to room temp before serving.
• Freezer: Wrap tightly and freeze for up to 3 months.

Conclusion

This Mounds cake recipe is a guaranteed crowd-pleaser, blending the nostalgic flavors of coconut and chocolate into a show-stopping dessert. Whether you’re baking for a special occasion or just satisfying a sweet craving, this cake delivers perfection in every bite.

FAQs

1. Can I use boxed cake mix for this recipe?

Yes! Substitute the homemade cake with a devil’s food cake mix for a quicker version.

2. How do I prevent the ganache from splitting?

Ensure the cream is hot but not boiling, and stir gently until fully combined.

3. Can I make this cake ahead of time?

Absolutely! Assemble the cake a day in advance and refrigerate—it tastes even better the next day.

4. What’s the best cocoa powder to use?

Opt for Dutch-processed cocoa for a richer, deeper chocolate flavor.

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