Mounds Candy Bar Cake (Print Version)
A moist chocolate cake combined with creamy coconut goodness and topped with thick, glossy chocolate. Tastes like the real deal!
# Ingredients:
→ Cake
01 -
1 cup milk
02 -
4 eggs
03 -
1/2 cup vegetable oil
04 -
1 (15.25-ounce) box devil's food cake mix
→ Coconut Filling
05 -
1 cup powdered sugar
06 -
1 teaspoon vanilla extract
07 -
1 (14-ounce) can sweetened condensed milk
08 -
1 (14-ounce) bag sweetened flaked coconut, plus extra to sprinkle on top
→ Chocolate Ganache
09 -
1/2 cup heavy cream
10 -
2 cups semisweet chocolate chips
# Steps:
01 -
Set your oven to 350°F (175°C). Line a 9x13 pan with parchment after greasing it well.
02 -
Mix together the eggs, milk, oil, and cake mix until smooth. Bake in the pan for 30-35 minutes. Once baked, let it cool fully.
03 -
Combine coconut, condensed milk, powdered sugar, and vanilla until smooth. Spread this atop cooled cake. Pop it into the fridge.
04 -
Warm cream in the microwave until steaming. Drop in the chocolate and wait a couple minutes, then stir till silky. Let it rest for 5 minutes.
05 -
Spread ganache across filling to cover. Optional: scatter toasted coconut on top. Chill in fridge until firm.
# Helpful Notes:
01 -
Swap ganache for a chocolate glaze if needed
02 -
Turn it into a poke cake—just don't poke too deep
03 -
Enjoy either cold or at room temp