Ultimate Mounds Cake

A decadent fusion of rich dark chocolate and creamy, sweetened coconut.

This dessert captures the essence of the classic confectionary bar, layering a moist chocolate foundation with a plush coconut center and a velvet-smooth ganache finish.

Ingredients

For the Chocolate Base:

2 cups all-purpose flour (or a high-protein alternative)

2 cups granulated sugar

3/4 cup unsweetened cocoa powder (Dutch-processed for deeper color)

2 tsp baking soda

1 tsp baking powder

1 tsp salt

1 cup buttermilk, room temperature

1/2 cup vegetable oil

2 large eggs, room temperature

2 tsp pure vanilla extract

1 cup hot coffee (enhances the chocolate notes)

For the Coconut Filling:

14 oz sweetened shredded coconut

14 oz sweetened condensed milk

1/2 tsp vanilla extract

A pinch of sea salt

For the Dark Chocolate Ganache:

1 cup semi-sweet or dark chocolate chips (60% cacao recommended)

1/2 cup heavy whipping cream

1 tbsp unsalted butter, softened (for extra shine)

Preparation Instructions

1. Bake the Foundation

Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan. In a large bowl, whisk together the dry ingredients. Add the buttermilk, oil, eggs, and vanilla, mixing until smooth. Gently fold in the hot coffee. The batter will be thin, which ensures a moist crumb. Pour into the pan and bake for 30–35 minutes, or until a toothpick comes out clean.

2. Prepare the Coconut Layer

While the cake cools slightly, combine the shredded coconut, sweetened condensed milk, vanilla, and salt in a medium mixing bowl. Stir until the coconut is thoroughly saturated. Spread the mixture evenly over the surface of the cake while it is still slightly warm to help the layers bond.

3. Set the Filling

Place the cake in the refrigerator for at least 30 to 45 minutes. This step is crucial for "locking" the coconut layer so the ganache sits perfectly on top without mixing.

4. Finish with the Ganache

Place the chocolate  in a heat-proof bowl. Heat the heavy cream in a small saucepan until it reaches a gentle simmer (do not boil). Pour the hot cream over the chocolate and let it sit undisturbed for 5 minutes. Add the softened butter and whisk gently starting from the center until the ganache is glossy and uniform. Pour immediately over the chilled coconut layer, tilting the pan to ensure edge-to-edge coverage.

Chef’s Notes for Presentation

The Clean Cut: For professional-grade photography, use a sharp knife dipped in hot water and wiped dry between every slice. This ensures the dark chocolate ganache doesn't smudge into the white coconut layer.

Garnish: Finish with a light dusting of desiccated coconut or a few flakes of Maldon sea salt to balance the sweetness.

Storage: This cake matures beautifully; store it in an airtight container in the refrigerator for up to 5 days. Serve slightly chilled or at room temperature.