So, today I made a cake.
And I’m going to tell you something — making a cake with an infant around is NOT easy.
I mean…I’ve seen people who make it LOOK easy, but I have come to the conclusion that they must be living a lie.
I had that epiphany around the time I was scrubbing dried cake batter out of a mixing bowl while my 13 lb infant nursed while I wore her in a sling.
It’s probably a good thing you didn’t stop by right at that moment. I wouldn’t have answered the door, you would have heard the baby fussing and known I was home and ignoring you, and it would have been all weird.
I’m glad we just share cake over The Internets.
It’s better this way.
For my dessert today, I decided that a Mounds Layer Cake needed to happen.
This cake was my lunch today, so I can tell you with confidence that it is delicious.
Rich, dark chocolately chocolate cake, coconut filling (like the center of a Mounds bar), creamy coconut buttercream, and a smooth layer of dark chocolate ganache.
I really love cakes with poured ganache on top — if you’re not so great at cakes but want something that looks nice, this is really the best way. It covers up any imperfections in your frosting and the pretty drips distract the eye. Plus, a little extra chocolate is never a bad thing.
- 2 cups sugar
- 1 cup Dutch Process Cocoa Powder (I used Hershey's Special Dark)
- 1 3/4 cups all purpose flour
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1/2 cup vegetable oil
- 1 cup buttermilk
- 3/4 cup boiling water
- 14 oz bag sweetened, shredded coconut
- 1 can sweetened condensed milk
- 1 cup (2 sticks) salted butter, slightly softened
- 1/3 cup cream of coconut (I buy this in a squeeze bottle with the drink mixers)
- 1/4 cup heavy cream
- 3 cups powdered sugar
- 1/2 cup semi sweet chocolate chips
- 1/2 cup heavy cream
- 1/4 cup light corn syrup (you can use honey if you are opposed to corn syrup)
- Preheat oven to 350. Grease and flour three (9) inch round pans. If you only have two pans, just fill one pan a little more than the other. You will split the taller cake in half.
- Bake your cake: In the bowl of your mixer, combine sugar, cocoa powder, flour, baking soda, baking powder, and salt. Add eggs, oil, and buttermilk and beat on medium speed for two minutes. Scrape sides of bowl and stir in boiling water. Divide batter into cake pans (batter will be thin) and bake for 30 minutes or until tops spring back until lightly touched. Allow cakes to cool in pans for about 5 minutes, then remove to cooling racks to cool completely.
- Prepare filling: In a large bowl, combine coconut and sweetened condensed milk. Refrigerate until ready to use.
- Prepare ganache: In a microwave safe bowl, combine chocolate chips and heavy cream. Microwave for about 2 minutes, stopping every 30 seconds to stir until smooth. Stir in corn syrup and refrigerate until slightly cooled and thickened.
- Prepare frosting: In the bowl of your mixer, beat butter, cream of coconut, and heavy cream on medium speed until smooth. With the mixer set on low, slowly add powdered sugar. Once the powdered sugar is just barely mixed in, increase speed to high and beat for one minute until fluffy.
- Assemble cake: Spread coconut filling between 3 layers (if you only made 2 cakes, split one in half). Frost with coconut frosting, and spoon ganache on top to the very edges of the cake, letting it drip down the sides. Garnish with a scoop of coconut filling if desired.
**cake portion adapted from Hershey
Keep uneaten cake stored in refrigerator.
This is seriously one amazing cake.
Now hop over to see what Bridget and Shelly made for Candy Bar Week…
Bridget’s got Ritter Sport Dark Chocolate with Marzipan Ice Cream (SERIOUSLY), and Shelly made Whatchamacallit Popcorn (I’ll take a giant bowl, thanks).
Enjoy and have a happy Tuesday!!