Mounds Candy Bar Cake

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Mounds Candy Bar Cake

If the unmistakable duo of chocolate and coconut is your idea of dessert heaven, let’s talk about Mounds Candy Bar Cake. This recipe brings together silky chocolate cake, luscious coconut filling, and smooth chocolate ganache, mimicking everything people love about the classic Mounds bar. Balanced between rich decadence and sweet satisfaction, this cake makes an ideal centerpiece for gatherings, potlucks, or even a quiet night at home.

This guide takes you step by step through each part of the process. With convenient shortcuts, practical tips, and a deep dive into what makes this dessert stand out, you’re set to create a showstopper every time.

Why Make a Mounds Candy Bar Cake?

This dessert goes further than an ordinary chocolate cake. The layers build a symphony of texture and flavor that can make special occasions unforgettable.

• Authentic Mounds Flavor: The harmony of dark chocolate, sweetened coconut, and creamy ganache forms a taste echoing the beloved Mounds candy bar.
• Moist and Rich Texture: The cake itself stays soft, while the coconut filling adds chewiness, and the ganache seals the deal, offering a smooth finish.
• Simple, with Semihomemade Ease: You don’t need to be a pro baker. With a boxed mix as the cake base, you get consistent, reliable results—with plenty of room to add your own signature.

Ingredient Overview

Each layer owes its magic to the right ingredients. Here’s a closer look at what you’ll need and why:

For the Cake

• Devil’s Food Cake Mix: For deep cocoa flavor and a soft crumb. Use your favorite brand or try a homemade version if you have time.
• Eggs: Add richness and structure.
• Neutral Oil: Helps the cake stay moist.
• Milk or Water: For mixing the batter—milk gives a bit more body than water.

For the Coconut Filling

• Sweetened Shredded Coconut: Delivers that signature chew.
• Sweetened Condensed Milk: Thick, creamy, and sweet. It binds the filling and creates a gooey texture.
• Pure Vanilla Extract: Just a splash rounds out the flavor.

For the Ganache

• Semisweet Chocolate Chips: The rich chocolate topping. Dark chocolate chips work if you prefer a deeper cocoa flavor.
• Heavy Cream: When combined with chocolate, creates a glossy, velvety topping.

Garnishes (Optional)

• Toasted Coconut Flakes
• Slivered Almonds
• Whipped Cream
• Chocolate Shavings

Equipment Checklist

• 9×13-inch baking dish
• Parchment paper (for easy release)
• Mixing bowls
• Microwave-safe bowl or double boiler
• Whisk and spatula
• Electric mixer (helpful, but not required)
• Cooling rack

Step-by-Step Instructions

1. Prepare Your Pan and Oven

Heat the oven to 350°F (175°C). Line a 9×13-inch pan with parchment paper, leaving overhang for easy lifting. Lightly grease the paper. This extra step ensures a clean release.

2. Mix and Bake the Cake

Combine the devil’s food cake mix, eggs, oil, and milk (or water) in a bowl. Mix until smooth—about two minutes with an electric mixer or three minutes by hand. Pour the batter into the prepared pan and smooth the surface.

Bake for 30-35 minutes, or until a toothpick inserted in the center emerges with a few moist crumbs. Cool the cake in the pan for 10 minutes, then lift it onto a cooling rack and let it reach room temperature.

3. Make the Coconut Filling

In a clean bowl, mix together the shredded coconut, sweetened condensed milk, and vanilla extract. Give it a good stir until evenly combined. The mixture should be sticky but spreadable.

Once the cake has cooled, carefully spread the coconut filling over the surface. Use a gentle hand to avoid tearing the cake beneath. If you’d like the filling to penetrate the sponge, you can poke small holes across the cake with the end of a wooden spoon before spreading. This helps the coconut layer meld into the cake, much like a poke cake.

Refrigerate the cake for at least 15 minutes. The filling will start to set and make it easier to add the ganache topping.

4. Prepare the Chocolate Ganache

Pour the heavy cream into a microwave-safe bowl. Heat in short 20-second bursts until steaming but not boiling—usually about 45-60 seconds total. Alternatively, warm the cream on the stove over medium-low heat.

Add the chocolate chips directly into the hot cream. Let them sit undisturbed for two minutes to melt, then whisk together until the mixture becomes glossy and smooth. If lumps remain, return the bowl to the microwave for 10-second intervals, stirring in between.

Allow the ganache to cool for about 5-10 minutes; this will thicken it slightly. Pour the ganache over the chilled coconut filling. Tilt the pan side to side for even coverage.

5. Add the Finishing Touches

If you want to take it up a notch, sprinkle toasted coconut flakes or slivered almonds on top while the ganache is still wet. This gives crunch and a lovely contrast. For a fancier look at serving, add a dollop of whipped cream or even a chocolate curl or two on each slice.

Refrigerate the finished cake for 30-60 minutes. The ganache should be set but not rock hard.

6. Slice and Serve

Once set, lift the cake out using the parchment overhang. Slice with a knife dipped in hot water for the cleanest cuts. Serve at room temperature for the best flavor and texture, though it tastes lovely chilled as well.

Troubleshooting and Pro Tips

The difference between a decent Mounds cake and a crave-worthy one often comes down to the small details. Here are a few strategies to level up your dessert:

• Room Temperature Ingredients: Cold eggs and milk make for a sluggish batter. Set everything out 30 minutes before starting.
• Even Cake Layers: Tap the filled cake pan gently on the counter to eliminate bubbles and create a level surface.
• Proper Cooling: Do not rush to frost a warm cake—the heat will melt the coconut filling and ganache.
• Ganache Consistency: Let the ganache thicken just enough for easy pouring but not so long that it clumps.
• Storage: Leftover cake stores well in the fridge for up to four days or can be frozen for up to a month. Always wrap tightly to avoid drying out.

Table: Ingredient Quantities

Variations to Try

• Almond Joy Spin: Add chopped toasted almonds to the coconut filling or sprinkle them over the ganache.
• Darker Chocolate: Use bittersweet (60-70%) chocolate chips in the ganache for a more intense chocolate taste.
• Layered Cake Version: Bake two round cakes, then stack with extra coconut filling between the layers for a showier presentation.
• Mini Cakes or Cupcakes: Bake in muffin tins for individual treats. Adjust baking times as needed.

Serving and Storing Suggestions

This cake easily serves 12-16, depending on how you slice it. Enjoy it as:

• A birthday or celebration centerpiece
• A memorable dessert at potlucks or family dinners
• A holiday treat alongside coffee

To store, keep leftovers in an airtight container in the fridge up to four days. For longer storage, wrap tightly in plastic wrap and aluminum foil and freeze for up to one month. Thaw overnight in the fridge before serving.

Mounds Candy Bar Cake channels nostalgia while offering a truly indulgent treat. Its blend of soft cake, decadent coconut, and pourable chocolate creates pure dessert harmony. This recipe never fails to spark curiosity and delight at any table. Once you make it, you’ll find yourself craving the combination of chocolate and coconut in cake form—and so will everyone you share it with.