Cocoa Bliss: Decadent Mounds Cake Picture a slice of moist, chocolatey cake layered with creamy coconut frosting and coated in rich, velvety ganache. The Decadent Mounds Cake is a celebration in every bite, a dessert that’s worthy of special occasions and moments of indulgence. This recipe promises a symphony of flavors and textures, with chocolate and coconut dancing in perfect harmony. Prepare to savor the sheer decadence of this cake that elevates dessert to an art form.
Chocolate Symphony
The star of this dessert is the luscious chocolate cake that forms the foundation of this indulgent creation.
Coconut Dream
The creamy coconut frosting adds a tropical twist, balancing the richness of the chocolate.
Substitutions and Variations:
Customize your Decadent Mounds Cake with these variations:
- Nutty Delight: Sprinkle chopped almonds or hazelnuts on top of the ganache for a nutty crunch.
- Mocha Magic: Add a shot of espresso to the chocolate ganache for a mocha-flavored twist.
- Fruity Surprise: Layer thinly sliced strawberries or raspberries between the cake layers for a fruity surprise.
Closing
Now that you’ve discovered the cocoa bliss of the Decadent Mounds Cake, it’s time to savor its chocolate symphony and coconut dream. Share it with loved ones, serve it as the grand finale to a special meal, or simply indulge in its luxurious flavors whenever the occasion calls for something extraordinary. Don’t forget to leave a review and share your favorite variations or serving ideas with us. Happy indulging!
Tips or Notes:
- Ensure that the cakes are completely cooled before frosting and ganaching to prevent them from melting.
- Use sweetened shredded coconut for a sweeter frosting or unsweetened for a milder coconut flavor.
- You can make the ganache ahead of time and store it in the refrigerator. Gently reheat it in the microwave or on the stovetop to achieve a pourable consistency before using.
Frequently Asked Questions
Can I use a different type of frosting for this cake?
Absolutely! You can explore various frostings like a classic buttercream, cream cheese frosting, or even a marshmallow fluff frosting if you prefer a variation from coconut.
Can I make this cake gluten-free?
Yes, you can use a gluten-free flour blend in place of all-purpose flour to make a gluten-free version of this cake.
Decadent Mounds Cake: The Perfect Dessert for Special Occasions
4
servings30
minutes40
minutesKeep the screen of your device on
Ingredients
- For the Chocolate Cake:
2 cups 2 (250g) all-purpose flour
2 cups 2 (400g) granulated sugar
3/4 cup 3/4 (65g) unsweetened cocoa powder
2 teaspoons 2 baking powder
1 1/2 teaspoons 1 1/2 baking soda
1 teaspoon 1 salt
2 large 2 eggs
1 cup 1 (240ml) buttermilk
1/2 cup 1/2 (120ml) vegetable oil
2 teaspoons 2 vanilla extract
1 cup 1 (240ml) boiling water
- For the Coconut Frosting:
1 1/2 cups 1 1/2 (360ml) heavy cream
1 cup 1 (200g) granulated sugar
1/2 cup 1/2 (115g) unsalted butter
4 large 4 egg yolks
2 cups 2 (170g) sweetened shredded coconut
1 teaspoon 1 vanilla extract
- For the Chocolate Ganache:
1 cup 1 (170g) semi-sweet chocolate chips
1/2 cup 1/2 (120ml) heavy cream
Directions
- For the Chocolate Cake:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch (23cm) round cake pans.
- In a large mixing bowl, sift together the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.
- In a separate mixing bowl, whisk together the eggs, buttermilk, vegetable oil, and vanilla extract until well combined.
- Gradually add the wet ingredients to the dry ingredients and mix until the batter is smooth.
- Stir in the boiling water until the batter is well combined. The batter will be thin, but that’s okay.
- Divide the batter evenly between the prepared cake pans.
- Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center of the cakes comes out clean.
- Remove the cakes from the oven and allow them to cool in the pans for 10 minutes. Then, transfer them to a wire rack to cool completely.
- For the Coconut Frosting:
- In a saucepan over medium heat, combine the heavy cream, granulated sugar, unsalted butter, and egg yolks.
- Cook, stirring constantly, until the mixture thickens and reaches a pudding-like consistency. This will take about 10-12 minutes.
- Remove the saucepan from the heat and stir in the sweetened shredded coconut and vanilla extract.
- Let the coconut frosting cool to room temperature.
- For the Chocolate Ganache:
- In a microwave-safe bowl or on the stovetop, heat the heavy cream until it’s hot but not boiling.
- Pour the hot cream over the semi-sweet chocolate chips and let it sit for a minute.
- Stir the chocolate and cream together until the ganache is smooth and glossy.
- To Assemble the Cake:
- Place one of the cooled chocolate cakes on a serving platter.
- Spread a layer of the coconut frosting evenly over the top of the first cake layer.
- Place the second cake layer on top and frost the entire cake with the remaining coconut frosting.
- Pour the chocolate ganache over the top of the cake, allowing it to drip down the sides.
- Let the cake set for a few minutes before slicing and serving.
- Savor the cocoa bliss of your Decadent Mounds Cake!
Follow US on Pinterest
Follow @middleeastsector on Pinterest