This Mounds Layer Cake is one of my go-to cake recipes. The layers of rich, dark chocolate cake, coconut filling (like the center of a Mounds bar), creamy coconut buttercream, and smooth layer of dark chocolate ganache are so impressive and always loved!!
Also, scroll to the end of the post for the video!
I really feel like Mounds candy bars don’t get enough love.
I know some people are anti-coconut in their chocolates, but honestly I feel like dark chocolate and coconut is an amazing combination. The sticky sweet of the sweetened coconut offsets the slightly bitter flavor of dark chocolate just right. In my humble opinion, the middle of a Mounds Bar is sweet, gooey and simply amazing. It really needs more recognition.
I decided a layer cake based on the Mounds Bar was the perfect thing and the Mounds Bar Layer Cake was born. It turned out so good, I even had it for breakfast.
How to make Mounds Layer Cake
You’re going to be making a layer cake for this recipe. Don’t be intimidated by the layers, all it takes is a little practice and it will be great. I did decide to go with a homemade cake for this, but feel free to pick up a Devil’s Food Cake cake mix if you want!
How to make the cake: You are going to need three 9-inch cake pans. Mix up your batter, and pour an even amount into all of the pans. If you only have two 9-inch cake pans, it’s ok! Just pour a little extra into one of the pans and split it later on. Bake and let cool for about 5 minutes, then remove to a wire rack.
How to make the Mounds filling: While your cakes are baking and cooling, go ahead and mix up your filling. In a large bowl, combine the coconut and sweetened condensed milk. Pop it in the fridge until you’re ready for it.
Prepare your 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. Go slow so powdered sugar doesn’t end up all over your kitchen! Once the powdered sugar is just barely mixed in, increase speed to high and beat for one minute until fluffy. OMG, this frosting is delicious!
How to get perfect drippy ganache
The drippy ganache on this cake really is a stunner. It covers up any and all flaws and just automatically makes the cake look decadent and professional. To make the ganache, combine chocolate chips and heavy cream in a microwave safe bowl. I like clear glass so I can see what’s happening all the way through. Microwave for about 2 minutes, stopping every 30 seconds to stir until smooth. Stir in corn syrup and refrigerate until slightly cooled and thickened. It really does need to be cooled to drip perfectly. If it runs down too quickly, you know it’s too warm and if it stays thick and globby, you know it needs to be popped back into the microwave for a few seconds.
I do NOT pile all the ganache on top and push it over the sides. Instead, I hold my spoon vertically over the edge of the cake and let it drip down. Once I have my drips how I want them, then I spoon more ganache into the middle of the top of the cake to fill it all in.
How to assemble the Mounds Layer Cake
- Once your cake is completely cooled, trim your layers. A rotating turntable makes it so much easier. I always use a long, serrated knife and go slow. Your goal is to make the top as flat as possible.
- Put about a cup of frosting onto the top of one layer. Use a small offset spatula to push the frosting to the edges of your cake layer, leaving a little bit of overhang on the edge. Make sure to keep this layer of frosting even so your cake won’t be lopsided!
- Place your second layer on top and apply very gentle pressure to make sure it’s really settled into the frosting. Repeat step 2 and 3 for the next layer.
- Now this is when you would apply a crumb coat. This step is optional, but it really does make everything cleaner. I use about one and a half cups of frosting, starting with the top and working my way over the edges, and down the sides, using that frosting overhang in the middle. You want this to be a thin layer of frosting. Then I chill the cake in the fridge for 15-20 minutes.
- Now you want to use a very generous amount of frosting. I frost the exact same way I did the crumb coat, but I just use a lot more frosting. If things get too streaky, you can use a warm, wet rag to clean your offset spatula. I like a more rustic looking cake, so I don’t smooth things out perfectly, but I do try to make it look presentable. Go ahead and pop the cake in the fridge one more time before you add ganache.
- Spoon ganache onto the top of your cake using the directions I explained earlier!
That’s it! I hope you make this cake and love it as much as I do!
Looking for More Layer Cake Love? Try These Recipes!
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).
If you make this Mounds Layer Cake, I would love to see! Post it on Instagram and tag me @cookbook queen and use the hashtag #cookbookqueen. Happy baking!
- 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.