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!!
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.
1 cake mix ( white or yellow cake mix )
½ cup cocoa
½ cup sugar
2 cups chocolate chips
1 cup chocolate syrup
8 oz. tub Cool Whip
2 cups Coconut, shredded
1 – Preheat oven to 350 degrees F. Grease 9×13 baking dish. Mix cake according to package; add cocoa and sugar; blend well.
2 – Pour cake mixture into prepared baking dish. Sprinkle 2 cups chocolate chips over top of cake.
3 – Bake for 30 minutes. Remove from oven. Poke holes in cake with meat fork.
4 – Warm chocolate syrup and pour over hot cake. Cover and Cool cake over night.
5 – Mix whipped cream and coconut together for frosting. Spread over cake; chill cake. Ready to serve