Mounds Cake
A decadent layered dessert inspired by the classic Mounds bar, this cake features moist chocolate layers, a sweet coconut center, and rich chocolate ganache topping.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 and ¾ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup whole milk
- ½ cup unsalted butter, softened
- 4 large egg whites
- 2 teaspoons vanilla extract
- 1 can (14 oz) sweetened condensed milk
- 2 cups shredded coconut
- 1 cup semisweet chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, and salt.
- In another bowl, beat egg whites until soft peaks form. Stir milk, butter, and vanilla into the dry ingredients, then fold in egg whites.
- Divide batter between pans and bake for 25 to 30 minutes. Cool completely.
- Mix shredded coconut with sweetened condensed milk to form a thick filling.
- Spread coconut mixture on one cake layer, then top with second layer.
- Melt chocolate chips with a splash of milk until smooth, then pour over the cake as ganache.
- Chill for 20 minutes before slicing and serving.
Notes
- For deeper coconut flavor, toast the coconut before using.
- Use parchment paper rounds for easy cake removal.
- Let the cake sit at room temperature before slicing for cleaner cuts.
Find it online: https://dishmio.com/mounds-cake/