Mounds Cake
A layered chocolate coconut cake inspired by the classic candy bar, featuring moist chocolate sponge, creamy coconut filling, and glossy chocolate ganache.
Ingredients
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder (like Ghirardelli)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup light brown sugar packed
- 2 large eggs
- 1/2 cup milk
- 1/2 cup full-fat coconut milk (Thai Kitchen is great)
- 1/4 cup unsalted butter melted, cooled
- 1 teaspoon vanilla extract
- 1 1/2 cups sweetened shredded coconut
- 8 ounces semi-sweet chocolate chopped or chips
- 3/4 cup heavy cream
- 2 tablespoons unsalted butter for ganache
Instructions
- Preheat the oven to 350°F (175°C) and grease an 8-inch round cake pan, lining the bottom with parchment.
- In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt until well blended.
- In another bowl, beat granulated sugar, brown sugar, and eggs until fluffy and lighter in color.
- Alternately add the dry mix and milks to the sugar-egg mixture, starting and ending with dry, stirring gently.
- Fold in melted butter and vanilla until just combined—avoid overmixing to keep the crumb tender.
- Pour batter into the pan and bake for 25–30 minutes, or until a toothpick comes out clean; cool in pan for 10 minutes.
- Stir the shredded coconut into the warm cake while still in the pan, then gently press to adhere; chill for 15 minutes.
- Heat cream until simmering, pour over chopped chocolate and butter, let sit 2 minutes, then stir until glossy.
- Pour ganache over the coconut-topped cake, spread evenly, then chill for at least 30 minutes before slicing.
- Let the cake sit at room temperature for 5 minutes, slice, and enjoy with a cup of coffee or tea.
Notes
For extra crunch, sprinkle toasted coconut on top of the ganache; store in an airtight container for up to 4 days in fridge.
Nutrition
Calories: 360kcal
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