Are you ready to indulge in a slice of paradise? This Mounds cake recipe isn't just a dessert; it's a trip to a tropical island in every bite. The rich, chocolatey layers combined with the creamy coconut filling will transport your taste buds to a place of pure bliss. This easy recipe is perfect for beginner bakers and experienced cooks alike, offering a delicious homemade treat that's sure to impress. Get ready to experience the best of homemade cooking with this incredibly satisfying and quick dinner alternative (or perfect dessert!).
Ingredients:
For the Chocolate Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup boiling water
For the Coconut Filling:
- 1 (14 ounce) can sweetened condensed milk
- 1 (3 ounce) package cream cheese, softened
- 1 teaspoon vanilla extract
- 2 cups shredded sweetened coconut
For the Chocolate Ganache:
- 1 cup heavy cream
- 8 ounces semi-sweet chocolate, finely chopped
Instructions:
Making the Chocolate Cake:
- Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add the buttermilk, oil, eggs, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed for 2 minutes.
- Gradually add the boiling water to the batter while mixing on low speed. The batter will be thin.
- Pour the batter evenly into the prepared cake pans.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
Preparing the Coconut Filling:
- In a medium bowl, beat the sweetened condensed milk and softened cream cheese together until smooth and creamy.
- Stir in the vanilla extract and shredded coconut.
Assembling the Mounds Cake:
- Once the cakes are completely cool, level the tops with a serrated knife if necessary.
- Place one cake layer on a serving plate or cake stand.
- Spread half of the coconut filling evenly over the cake layer.
- Top with the second cake layer and frost the entire cake with the remaining coconut filling.
Making the Chocolate Ganache:
- In a medium saucepan, heat the heavy cream over medium heat until it just begins to simmer.
- Remove from heat and pour over the chopped chocolate.
- Let it sit for a few minutes, then whisk until smooth and glossy.
- Pour the ganache over the coconut filling, letting it drizzle down the sides of the cake for an elegant look.
Tips and Variations:
- For a richer chocolate flavor, use dark cocoa powder.
- If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk and letting it sit for 5 minutes.
- Feel free to add toasted coconut flakes to the ganache for extra texture.
- For a more intense coconut flavor, use toasted coconut flakes in the filling.
- This recipe can easily be made into cupcakes! Simply bake the batter in lined muffin tins for 18-20 minutes.
Nutritional Information (per serving, approximate):
Calories: Approximately 450-500 Fat: Approximately 25-30g Protein: Approximately 5-7g Carbohydrates: Approximately 60-70g
This decadent Mounds cake is a perfect treat for any occasion, from birthdays to holidays or simply a well-deserved mid-week indulgence. Enjoy the delicious results of your homemade cooking! This easy recipe will become a family favorite in no time. It’s the perfect blend of quick dinner ideas and delightful desserts!