This cake has all the elements of a mounds candy bar. Rich chocolate cake layers with creamy coconut filling, coconut buttercream icing and topped with dark chocolate truffle ganache. Who could ask for more?
Chocolate Mounds Bar Cake– Makes one 3 layer cake
1 box dark chocolate fudge cake mix
3.4 ounce box chocolate pudding (not instant)
½ cup canola oil
½ cup water
1 cup sour cream
Mix all ingredients with a mixer for 2 minutes. Bake according to package directions in three 8-inch cake pans lined with parchment paper and sprayed with non-stick spray. Cool.
14 ounces sweetened angel flake coconut
½ cup Coco Re’al cream of coconut (The squeeze bottle in the drink mixer aisle)
¾ cup powdered sugar
Mix all ingredients together in a bowl.
1½ cups softened butter
½ cup cream of coconut
5 to 6 cups powdered sugar
½ teaspoon coconut extract
Mix butter and cream of coconut together with a mixer for 1 minute. Gradually add powdered sugar on low speed. Add coconut extract and scrape sides of bowl. Increase speed to medium and beat 2 minutes or until light and fluffy.
Level cake layers removing domed tops with bread knife. Place 1st cake layer bottom side down with strips of wax paper under cake edges. Cover with half of filling. Place 2nd layer bottom side up and cover with remaining filling. Place 3rd layer bottom side up. Ice cake with a thin layer of icing (this is your crumb coat). Refrigerate until cold. Ice with remaining icing. Remove wax paper. Pour warm ganache on top of cake. Gently smooth to edge allowing ganache to run down sides of cake. Refrigerate cake. Cut slices cold and serve at room temperature.
8 ounces dark chocolate chips
1/2 cup plus 2 tablespoons heavy cream
2 tablespoons light corn syrup
Bring cream and corn syrup just to a boil. Remove from heat. Pour in chocolate chips. Wait 5 minutes. Stir until smooth. Pour on cake. Make ganache right before pouring on cake or it will set up.
Published in The News and Neighbor on April 5, 2017