Mounds Cake Chocolate Coconut (Print Version)
Moist chocolate cake with coconut and creamy ganache for a delicious layered delight.
# Ingredients:
→ Cake Base
01 -
1 box (15.25 oz) chocolate cake mix, plus required eggs, oil, and water per package directions
→ Coconut Layer
02 -
1 1/2 cups shredded sweetened coconut
03 -
1 cup granulated sugar
04 -
1 cup whole milk
05 -
1 teaspoon vanilla extract
→ Chocolate Ganache
06 -
1 1/2 cups semisweet chocolate chips
07 -
1 cup heavy cream
# Steps:
01 -
Combine the chocolate cake mix with required eggs, oil, and water according to package instructions. Pour batter into a greased 9×13 inch baking pan.
02 -
Bake the cake in a preheated oven following the package directions until a toothpick inserted into the center comes out clean.
03 -
While the cake bakes, heat granulated sugar and whole milk in a saucepan over medium heat for 3 to 4 minutes, stirring until sugar is dissolved.
04 -
Remove the saucepan from heat. Stir in shredded sweetened coconut and vanilla extract until fully combined.
05 -
Evenly spread the coconut mixture over the hot cake immediately after removing it from the oven.
06 -
Heat heavy cream in a small saucepan over medium heat until steaming, but not boiling. Pour over chocolate chips in a mixing bowl and let stand for 2 minutes.
07 -
Stir the chocolate and cream together gently until a smooth, glossy ganache forms.
08 -
Spread the chocolate ganache evenly over the coconut layer while the cake is still warm.
09 -
Allow the assembled cake to cool for 45 to 60 minutes at room temperature until the ganache is set before slicing and serving.
# Notes:
01 -
Use high-quality chocolate chips for a smoother ganache and deeper chocolate flavor.