Description
This Mounds Bar Cake is a rich, ultra-moist chocolate cake layered with a sweet coconut filling and finished with a glossy chocolate ganache. Inspired by the classic Mounds candy bar, this bakery-style dessert is perfect for holidays, potlucks, or anytime you’re craving a deeply chocolatey, coconut-packed treat.
Ingredients
For the Chocolate Cake:
2 cups all-purpose flour
¾ cup unsweetened cocoa powder
2 cups granulated sugar
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 large eggs
1 cup whole milk
½ cup vegetable oil
2 teaspoons vanilla extract
1 cup hot coffee or hot water
For the Coconut Filling:
3 cups sweetened shredded coconut
1 (14-ounce) can sweetened condensed milk
2 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
For the Chocolate Ganache:
1½ cups semi-sweet chocolate chips
1 cup heavy cream
1 tablespoon butter (optional, for shine)
Instructions
1. Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans.
2. In a large bowl, whisk together flour, cocoa powder, sugar, baking soda, baking powder, and salt.
3. Add eggs, milk, oil, and vanilla extract. Mix until smooth.
4. Slowly stir in the hot coffee or water until the batter is thin and well combined.
5. Divide batter evenly between prepared pans and bake for 30–35 minutes, or until a toothpick inserted comes out clean.
6. Allow cake layers to cool completely before assembling.
7. In a medium bowl, mix shredded coconut, sweetened condensed milk, melted butter, and vanilla until thick and sticky.
8. Place one cake layer on a serving plate and spread the coconut filling evenly on top.
9. Add the second cake layer and gently press down.
10. Heat heavy cream in a small saucepan until just simmering.
11. Pour hot cream over chocolate chips and butter. Let sit for 2 minutes, then stir until smooth.
12. Pour ganache over the cake, spreading gently to the edges. Let set before slicing.
Notes
For best results, let the cake chill for 20–30 minutes before slicing for cleaner cuts.
Use room-temperature eggs and milk to ensure a smooth batter.
Hot coffee enhances the chocolate flavor without making the cake taste like coffee.
Store leftovers covered in the refrigerator for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 45g
- Sodium: 320mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 75mg