Mounds Layer Cake Recipe

I really love cakes with poured ganache on top — if you’re not so great at cakes but want something that looks nice, this is really the best way.  It covers up any imperfections in your frosting and the pretty drips distract the eye.  Plus, a little extra chocolate is never a bad thing.PrintMounds Layer CakeIngredientsCake:2 cups sugar1 cup Dutch Process Cocoa Powder (I used Hershey's Special Dark)1 3/4 cups all purpose flour1 1/2 tsp baking powder1 1/2 tsp baking soda1 tsp salt2 large eggs1/2 cup vegetable oil1 cup buttermilk3/4 cup boiling waterFilling:14 oz bag sweetened, shredded coconut1 can sweetened condensed milkFrosting:1 cup (2 sticks) salted butter, slightly softened1/3 cup cream of coconut (I buy this in a squeeze bottle with the drink mixers)1/4 cup heavy cream3 cups powdered sugarGanache:1/2 cup semi sweet chocolate chips1/2 cup heavy cream1/4 cup light corn syrup (you can use honey if you are opposed to corn syrup)InstructionsPreheat oven to 350. Grease and flour three (9) inch round pans. If you only have two pans, just fill one pan a little more than the other. You will split the taller cake in half.Bake your cake: In the bowl of your mixer, combine sugar, cocoa powder, flour, baking soda, baking powder, and salt. Add eggs, oil, and buttermilk and beat on medium speed for two minutes. Scrape sides of bowl and stir in boiling water. Divide batter into cake pans (batter will be thin) and bake for 30 minutes or until tops spring back until lightly touched. Allow cakes to cool in pans for about 5 minutes, then remove to cooling racks to cool completely.Prepare filling: In a large bowl, combine coconut and sweetened condensed milk. Refrigerate until ready to use.Prepare ganache: In a microwave safe bowl, combine chocolate chips and heavy cream. Microwave for about 2 minutes, stopping every 30 seconds to stir until smooth. Stir in corn syrup and refrigerate until slightly cooled and thickened.Prepare frosting: In the bowl of your mixer, beat butter, cream of coconut, and heavy cream on medium speed until smooth. With the mixer set on low, slowly add powdered sugar. Once the powdered sugar is just barely mixed in, increase speed to high and beat for one minute until fluffy.Assemble cake: Spread coconut filling between 3 layers (if you only made 2 cakes, split one in half). Frost with coconut frosting, and spoon ganache on top to the very edges of the cake, letting it drip down the sides. Garnish with a scoop of coconut filling if desired.NotesKeep uneaten cake stored in refrigerator.This is seriously one amazing cake.http://www.confessionsofacookbookquee...