Mounds Cake Recipe
Mounds Cake Recipe
Table of Contents
Mounds Cake Recipe
Indulge in the delicious layers of a Mounds Cake Recipe, Mounds Cake that combines the rich flavors of chocolate and coconut, reminiscent of the popular candy bar. This dessert is perfect for any occasion, whether it’s a family gathering, birthday celebration,breakfast. Easy to make and incredibly satisfying, this Mounds Cake will surely be a hit among chocolate and coconut lovers alike.
Description
The Mounds Cake recipe brings together the classic combination of chocolate and coconut in a decadent dessert that will tantalize your taste buds. Imagine a moist chocolate cake layered with a creamy coconut filling, all topped with rich chocolate ganache. This cake not only looks stunning but also tastes divine, making it a perfect centerpiece for any dessert table.
With its unique flavor profile, the Mounds Cake stands out as an impressive dessert that balances sweetness with a hint of tropical coconut flavor. The cake’s moist texture paired with the creamy filling creates a harmonious blend that is both satisfying and delightful. Each bite offers a symphony of flavors that will leave you craving more.
Perfect for baking enthusiasts and novice cooks alike, this Mounds Cake recipe guides you through each step, ensuring that you achieve bakery quality results from the comfort of your kitchen. Whether you’re serving it at a party or enjoying a quiet evening at home, this cake is sure to impress.
Ingredients
For the 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 Filling
- 1 cup sweetened shredded coconut
- 1 cup heavy cream
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
For the Chocolate Ganache
- 1 cup semi sweet chocolate chips
- ½ cup heavy cream
- 1 tablespoon unsalted butter
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9 inch round cake pans.
- Prepare the Cake Batter: In a large mixing bowl, combine the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt. Mix well. Add the eggs, milk, oil, and vanilla extract. Beat with an electric mixer for 2 minutes on medium speed. Carefully stir in the boiling water until the batter is smooth.
- Bake the Cakes: Pour the batter evenly into the prepared cake pans. Bake for 30 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 them from the pans and cool completely on wire racks.
- Make the Coconut Filling: In a medium bowl, whip the heavy cream until soft peaks form. Gradually add the powdered sugar and vanilla extract, continuing to whip until stiff peaks form. Gently fold in the shredded coconut.
- Assemble the Cake: Place one cake layer on a serving platter. Spread the coconut filling evenly on top. Add the second cake layer on top.
- Prepare the Ganache: In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Remove from heat and add the chocolate chips and butter. Let sit for a few minutes, then stir until smooth.
- Frost the Cake: Pour the ganache over the top of the cake, allowing it to drip down the sides.
- Chill and Serve: Let the Mounds Cake Recipe sit for at least 30 minutes to set the ganache before slicing. Serve and enjoy your delightful Mounds Cake.
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Mounds Cake Recipe
Ingredients
- For the 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 Filling:
- 1 cup sweetened shredded coconut
- 1 cup heavy cream
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- For the Chocolate Ganache:
- 1 cup semi-sweet chocolate chips
- ½ cup heavy cream
- 1 tablespoon unsalted butter
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Prepare the Cake Batter: In a large mixing bowl, combine the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt. Mix well. Add the eggs, milk, oil, and vanilla extract. Beat with an electric mixer for 2 minutes on medium speed. Carefully stir in the boiling water until the batter is smooth.
- Bake the Cakes: Pour the batter evenly into the prepared cake pans. Bake for 30 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 them from the pans and cool completely on wire racks.
- Make the Coconut Filling: In a medium bowl, whip the heavy cream until soft peaks form. Gradually add the powdered sugar and vanilla extract, continuing to whip until stiff peaks form. Gently fold in the shredded coconut.
- Assemble the Cake: Place one cake layer on a serving platter. Spread the coconut filling evenly on top. Add the second cake layer on top.
- Prepare the Ganache: In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Remove from heat and add the chocolate chips and butter. Let sit for a few minutes, then stir until smooth.
- Frost the Cake: Pour the ganache over the top of the cake, allowing it to drip down the sides.
- Chill and Serve: Let the cake sit for at least 30 minutes to set the ganache before slicing. Serve and enjoy your delightful Mounds Cake.
Notes
- For a more intense coconut flavor, consider adding a bit of coconut extract to the filling.
- You can also garnish the cake with extra shredded coconut or chocolate shavings for an extra touch.
- Store leftover cake in an airtight container in the refrigerator for up to 3 days.
