Mounds Cake: A Chocolate-Coconut Indulgence
Introduction
Imagine the perfect marriage of a rich, moist chocolate cake and the tropical, sweet-tart flavor of coconut, all draped in a glossy chocolate ganache. That is the Mounds Cake—a decadent, layered dessert that brings the beloved candy bar to life in grand, celebratory form. It’s a textural symphony: tender crumb, creamy-chewy filling, and a smooth, bitter-sweet finish. This recipe is for those special occasions when only a truly spectacular showstopper will do.
A Slice of History: From Candy Bar to Cake
The inspiration comes from the classic Mounds bar, first introduced in 1920 by the Peter Paul Candy Manufacturing Company. Its name supposedly came from the “mounds” of coconut filling. The simple, iconic combination of sweetened coconut enrobed in dark chocolate proved timeless. Transforming this candy into a cake is a natural evolution of American baking, where home cooks love to reinterpret favorite flavors into shareable, celebratory desserts. This cake captures that nostalgic essence while offering the grandeur of a layered creation.
Ingredients
For the Chocolate Cake:
· 2 cups (400g) granulated sugar
· 1 ¾ cups (220g) all-purpose flour
· ¾ cup (65g) unsweetened cocoa powder (Dutch-process preferred)
· 2 tsp baking soda
· 1 tsp baking powder
· 1 tsp salt
· 2 large eggs, room temperature
· 1 cup (240ml) buttermilk, room temperature
· 1 cup (240ml) strong black coffee, hot
· ½ cup (120ml) vegetable or canola oil
· 2 tsp pure vanilla extract
For the Coconut Filling:
· 1 (14oz/400g) can sweetened condensed milk
· 2 cups (170g) sweetened shredded coconut
· 2 tsp vanilla extract
· 1 tbsp unsalted butter
· Pinch of salt
For the Chocolate Ganache Glaze:
· 1 ½ cups (270g) semi-sweet or dark chocolate chips
· 1 cup (240ml) heavy cream
· Pinch of salt
For Assembly & Garnish:
· 1 cup (85g) sweetened shredded coconut, toasted
· Optional: Chocolate shavings or curls
Methods & Instructions
Part 1: Baking the Chocolate Cake
1. Prep: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, lining the bottoms with parchment paper.
2. Mix Dry Ingredients: In the bowl of a stand mixer, sift together sugar, flour, cocoa powder, baking soda, baking powder, and salt. Whisk to combine.
3. Add Wet Ingredients: With the mixer on low, add the eggs, buttermilk, hot coffee, oil, and vanilla. Mix just until smooth and combined—the batter will be thin.
4. Bake: Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
5. Cool: Let cakes cool in pans for 10 minutes, then turn out onto a wire rack to cool completely.
Part 2: Making the Coconut Filling
1. Combine: In a medium saucepan over medium-low heat, combine the sweetened condensed milk, shredded coconut, vanilla, butter, and salt.
2. Cook: Stir constantly for 5-8 minutes until the mixture thickens slightly, becomes fragrant, and pulls away from the sides of the pan. It should be very thick and pasty.
3. Cool: Remove from heat and let cool to room temperature. It will continue to thicken as it cools.
Part 3: Preparing the Chocolate Ganache
1. Heat Cream: Place chocolate chips in a heatproof bowl. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer (small bubbles around the edges).
2. Emulsify: Pour the hot cream over the chocolate chips. Let it sit for 3-4 minutes, then add a pinch of salt and whisk gently from the center outwards until completely smooth and glossy.
3. Set: Let the ganache cool at room temperature for about 20-30 minutes until it thickens to a pourable but not runny consistency.
Part 4: Assembly & Formation
1. Level & Split: Level the tops of the cooled cakes if they have domed. Carefully split each cake layer horizontally to create four thin layers total.
2. First Layer: Place one cake layer on a serving plate or cake stand. Spread with one-third of the cooled coconut filling, going almost to the edge.
3. Stack: Repeat with the next two cake layers and remaining filling. Top with the final fourth cake layer.
4. Chill: Place the assembled cake in the refrigerator for 30 minutes to firm up (this makes glazing easier).
5. The Glaze: Slowly pour the thickened ganache over the top of the chilled cake, using an offset spatula to gently push it over the edges in a cascading drip effect. Cover the top and sides smoothly.
6. The Finale: Immediately press the toasted coconut onto the sides of the cake and sprinkle some on top. Add chocolate curls if desired.
7. Set: Allow the cake to set for at least 1 hour before slicing.
Nutrition & Benefits: An Honest Look
Let’s be clear: this is a celebration dessert, rich and indulgent. However, its components do offer some nutritional notes:
· Dark Chocolate (in cocoa & ganache): Provides flavonoids, antioxidants linked to heart health and improved mood.
· Coconut: Contains medium-chain triglycerides (MCTs), a type of fat that some studies suggest can be used for quick energy. It also offers manganese and fiber.
· Moderation is Key: This cake is high in sugar, saturated fat, and calories. The benefit here is primarily one of joy and celebration—a shared experience that nourishes the spirit. Enjoy a mindful slice as part of a balanced lifestyle.
Conclusion: A Triumph of Flavor and Texture
The Mounds Cake is more than a dessert; it’s an experience. It masterfully balances the deep, complex bitterness of dark chocolate with the lush, tropical sweetness of coconut. Each layer offers a new texture, from the soft cake to the chewy filling and the firm, smooth glaze. It’s a project that rewards the baker with awe and delight from everyone who gets a slice.
For the Lovers…
This cake is for the true devotees—the ones who instinctively reach for the dark chocolate coconut candy bar. It’s for the baker who finds therapy in the methodical process of building layers. It’s for the gatherer who believes the best memories are forged around a table with something spectacular at its center. It’s a love letter in cake form, destined to become a requested classic for birthdays, holidays, and any day that calls for unabashed sweetness.
