Description
Mounds Cake is a decadent layered dessert featuring a moist chocolate cake base topped with a luscious marshmallow and coconut filling, finished with a rich chocolate glaze. Inspired by the classic Mounds candy bar, this cake combines the perfect balance of chocolate and coconut flavors, making it an irresistible treat for any occasion.
Ingredients
Scale
Chocolate Cake
- 1 box chocolate cake mix (plus required eggs, oil, and water as per package instructions)
Coconut Filling
- 1 cup granulated sugar
- 1 cup milk
- 24 large marshmallows
- 1 package (14 oz) sweetened shredded coconut
Chocolate Frosting
- 1 cup semisweet chocolate chips
- 1/2 cup unsalted butter
- 1/4 cup milk
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Prepare and bake cake: Prepare the chocolate cake according to the package directions, including the required eggs, oil, and water. Pour the batter into a 9×13-inch pan and bake as directed. Once baked, let the cake cool slightly.
- Make coconut filling: In a medium saucepan over medium heat, combine 1 cup granulated sugar and 1 cup milk. Stir until the sugar dissolves completely. Add the marshmallows and cook, stirring constantly, until they are completely melted and the mixture is smooth. Stir in the shredded coconut until fully combined.
- Assemble coconut layer: Pour the warm coconut mixture evenly over the still-warm chocolate cake, spreading it out to cover the entire surface.
- Prepare chocolate frosting: In another saucepan, combine the semisweet chocolate chips, unsalted butter, and 1/4 cup milk. Stir over low heat until the mixture is melted and smooth. Remove from heat and whisk in the powdered sugar and vanilla extract until the frosting is glossy and well combined.
- Decorate the cake: Pour the chocolate frosting evenly over the coconut layer, spreading it with a spatula for a smooth finish.
- Cool and serve: Allow the cake to cool completely before slicing. For best results, refrigerate the cake to let the layers set before serving.
Notes
- For a deeper chocolate flavor, use dark chocolate chips instead of semisweet.
- Add a splash of coconut extract to the coconut filling to enhance the coconut flavor.
- This cake can be made a day ahead and stored covered in the refrigerator to improve flavor melding and moisture retention.
