Description

This Mounds Cake is an irresistible, layered dessert inspired by the classic Mounds candy bar. It features a rich chocolate cake filled with a luscious coconut mixture and topped with a smooth, dark chocolate ganache. Each bite delivers a perfect balance of sweet, creamy coconut and bittersweet chocolate, making it a must-try for fans of the chocolate-coconut combination. Whether you’re baking for a special occasion or simply indulging your sweet tooth, this cake is sure to impress.

Ingredients

Scale

1 box white or yellow cake mix
1/2 cup cocoa powder
1/2 cup sugar
2 cups chocolate chips
1 cup chocolate syrup
8 oz Cool Whip
2 cups shredded coconut

Instructions

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with non-stick spray or butter.
Prepare the cake mix according to package instructions. Add cocoa and sugar to the batter and blend until well incorporated.
Pour the batter into the greased baking dish. Sprinkle chocolate chips evenly over the top.
Bake for 30 minutes or until a toothpick inserted into the center comes out clean.
Poke holes all over the hot cake with a fork or skewer. Warm the chocolate syrup and pour it evenly over the cake. Cover and cool overnight.
Mix Cool Whip with shredded coconut. Spread the mixture over the cooled cake.
Chill in the refrigerator for at least 1 hour before serving. Cut into squares and enjoy.

Notes

Cake Base Options: You can use a boxed chocolate cake mix to save time, or make your cake from scratch for a more homemade touch. Either way, ensure the cake layers are moist and tender to complement the rich coconut filling.
Coconut Filling: The sweetened condensed milk and shredded coconut mixture creates a gooey, sweet filling that’s reminiscent of the Mounds bar. Make sure to use unsweetened shredded coconut for the best balance, but sweetened coconut can be used if you prefer a sweeter cake (just adjust other sugars accordingly).
Ganache Topping: Dark chocolate works best for the ganache, as its bitterness balances the sweetness of the filling. However, milk chocolate can be substituted for a less intense flavor if desired.
Customizations: For an Almond Joy twist, add a layer of roasted almonds to the cake or sprinkle chopped almonds over the ganache. You can also experiment with other variations like cupcakes, trifles, or even a no-bake version using pre-made cake layers.
Storage: Mounds Cake can be stored at room temperature for up to two days, or in the fridge for a week. If you want to make it ahead or save leftovers, it freezes beautifully—just wrap slices individually and freeze for up to three months.
Serving Tip: To slice the cake neatly, use a sharp, serrated knife dipped in warm water. The cake pairs well with coffee, tea, or a cold glass of milk and is especially decadent when served with a scoop of vanilla ice cream or a dollop of whipped cream.