Are you craving that irresistible combination of creamy coconut and rich chocolate? Then look no further! This Mounds Bar cake recipe delivers all the dreamy goodness of your favorite candy bar, baked into a moist and delicious cake that's surprisingly easy to make. Perfect for satisfying your sweet tooth, this recipe is a guaranteed crowd-pleaser, ideal for birthdays, potlucks, or simply a delightful treat for yourself after a long day. Get ready to experience a homemade version of this classic candy bar that will leave you wanting more!
Ingredients:
This recipe uses simple, readily available ingredients, making it perfect for both beginner bakers and seasoned pros.
- For the Cake:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- 1 ¾ cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- For the Coconut Topping:
- 1 cup sweetened shredded coconut
- ½ cup granulated sugar
- ¼ cup butter, melted
- For the Chocolate Ganache:
- 1 cup heavy cream
- 8 ounces semi-sweet chocolate chips
Instructions:
Prepare the Cake:
- Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan. This ensures your cake will bake evenly and release easily from the pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Setting your dry ingredients aside ensures a smooth and even mixing process.
- In a large bowl, cream together the softened butter and sugar until light and fluffy. This step incorporates air, leading to a lighter and fluffier cake.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Don't overmix!
- Pour the batter into the prepared baking pan and spread evenly.
Make the Coconut Topping:
- In a medium bowl, combine the shredded coconut, sugar, and melted butter. Mix well to ensure the coconut is evenly coated.
- Sprinkle the coconut mixture evenly over the cake batter.
Bake the Cake:
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Keep an eye on your cake during the last few minutes to prevent over-baking.
Prepare the Chocolate Ganache:
- While the cake is still warm, heat the heavy cream in a saucepan over medium heat until it just begins to simmer.
- Remove from heat and pour over the chocolate chips. Let it sit for a minute, then whisk until smooth and creamy. A silky smooth ganache enhances the cake's overall texture and taste.
- Pour the ganache over the warm cake and spread evenly. Let it cool and set completely before slicing and serving. Patience is key here to allow the ganache to properly set.
Tips for Success:
- Use good quality chocolate for the ganache for the best flavor.
- Don't overmix the cake batter, as this can result in a tough cake.
- Let the cake cool completely before frosting to prevent the frosting from melting.
Variations:
- Add toasted coconut flakes to the topping for extra crunch.
- Use different types of chocolate chips in the ganache, such as milk chocolate or dark chocolate.
- Add chopped nuts to the cake batter for added texture.
Nutritional Information (per serving, approximate):
This will vary based on specific ingredients used. For a precise nutritional breakdown, use a nutrition calculator with your exact ingredients. However, generally, this cake is high in calories, fat, and sugar due to its decadent nature.
This Mounds Bar cake is the perfect recipe for those days when you want something truly special. Enjoy every delicious bite!