Introduction
Mounds Cake the treat that is soaked in the tropical flavors. Mounds cake is a delicious dessert that fuses coconut cream with chocolate. Following the Mounds candy bar, the cake here called Mounds is excellent for any occasion or just a single case to curtail one’s sweetness urges. Given its impressive moist layers and inviting frosting, Mounds Cake is made to serve well, and not exceptional on the mere taking but adds to your dessert collection.
Ingredients
For the Cake:
1 ¾ cups all purpose flour
1 ½ cups granulated sugar
¾ cup unsweetened cocoa powder
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
½ teaspoon salt
1 cup buttermilk
½ cup vegetable oil
2 large eggs
2 teaspoons vanilla extract
1 cup boiling water
For the Coconut Filling:
1 ½ cups sweetened shredded coconut
½ cup sweetened condensed milk
1 tablespoon unsalted butter
1 teaspoon vanilla extract
For the Chocolate Frosting:
1 cup unsalted butter, softened
2 cups powdered sugar
¾ cup unsweetened cocoa powder
2-3 tablespoons milk
1 teaspoon vanilla extract
For Garnish (Optional):
Additional shredded coconut
Chocolate shavings
Instructions
Prepare the Cake:
Bake Mode: Activate the oven at 350°F (175°C). Prepare donut rings with a light coating of flour greased in 9 inch circular cake magic tins.
In a mixing bowl, combine the flour, sugar, cocoa, baking powder, baking soda and salt and mix well.
In a different bowl add in the ingredients including the buttermilk, vegetable oil, eggs and vanilla extract and blend until well mixed.
The combined dry ingredients should be mixed with the reverse order of the ingredients, starting from the wet ingredients ending with the dry ingredients.
Add water and mix until the batter is smooth (this batter will be thin).
Using equal portions, fill the prepared pans with batter and then bake for 30-35 minutes or until a toothpick inserted int the center comes out clean.
When frost the cakes allow the cakes to stand in the pans for a period not exceeding 10 minutes and then lay them on a wire rack and let allowing them to cool completely.
Make the Coconut Filling: To make the Coconut filling, add the shredded coconut, sweetened condensed milk butter and vanilla into a medium pot.
Heat it over medium flame and keep stirring constantly until it becomes thick and leaves the sides of the pan (approx. 5-7 min).
Let cool the filling of the coconut before applying it.
Prepare the Chocolate Frosting: Take a big bowl and beat softened butter until soft and creamy.
Make sure to cover the powdered sugar and the cocoa powder whilst the CED is on low speed and that the jet is pointed away from you until the sugar is incorporated.
Then incorporate 2 tablespoons of milk and the vanilla and beat again on high until the mixture becomes light and fluffy. . If the frosting is too thick, add in the left milk slowly using 1 tablespoon at a time until the desired thickness is achieved.
Assemble the Cake:
Place the first layer of cake on a cake serving platter.
Spread the first layer on the coconut filling layer very thickly.
Spread the second layer on top of the coconut filling.
Use the chocolate frosting to cover the top and the sides of the cake.
Garnish with extra shredded coconut and chocolate shavings as desired
Hints for Success
Combine all the ingredients at room temperature as this will help with mixing and better texture.
Ensure that cakes have cooled down completely before frosting the cakes or frosting components will melt or slide off.
If the frosting is too thick, it can be whipped with high speed for several minutes until smooth enough for spreading.
Health Benefits
Coconut: Has healthy fats and is relatively high in fiber and minerals.
Dark Chocolate (in moderation): Contains healthy antioxidants and may reduce the chances of heart diseases.
Nutritional Information (Per Serving, based on 12 servings)
Calories: 400
Fat: 22g
Saturated Fat: 15g
Cholesterol: 60mg
Sodium: 150mg
Carbohydrates: 50g
Fiber: 3g
Sugars: 40g
Protein: 4g
(Note: Nutritional values are approximate figures and may not be exactly the same against all the ingredients and portions sizes used.)
Variations and Substitutions
Gluten ito: Use a gluten-free all-purpose flour blend.
Dairy ito: Replace the buttermilk with a dairy free one and some dairy alternatives to wash the butter.
Frosting Alternatives: Instead of using chocolate frosting, one can try a cream cheese frosting for a more interesting approach.
Frequently Asked Questions (FAQs)
Can I use any other type of flour, except plain flour?
Yes, you can use cake flour for a lighter texture however you will need to use the correct measurement of it.
How do I store the remaining cake, will it spoil easily or go stale?
Leftover cake can be placed in an airtight container and kept at room temperature for 3 days. To ensure moisture for a longer period, you should refrigerate it for 1 week or freezing it for 2 months will also be sufficient.
Is it possible to prepare this cake in advance?
Yes, the cake layers can be baked and frozen for up to a month before they will be assembled. Just make sure to wrap them both snugly with plastic wrap and foil. Now assemble them and frost them once thawed.
Conclusion
Mounds Cake is a sumptuous dessert that intertwines black and white together with class and finesse. Be it an occasion or even if you want to pamper yourself with something extraordinary, this cake will surely please everyone from the inside as well as the outside with its delicious flavors and breathtaking looks. Savor each and every morsel of bliss which is this tropical chocolate treat!