Do you love Mounds bars? You will love this recipe for Dark Chocolate Mounds Cake. Whether for Easter DInner or any event this cake will fill your craving for chocolate. Rich dark chocolate cake is baked in a 10.5″ diameter fluted Bundt Cake pan making this cake so tall and pretty! Inside the cake is a baked in cream cheese mini chocolate chip filling. Every slice equals a heavenly layer of cream filling. Garnish the cake with chocolate ganache, toasted coconut and sliced almonds. So delicious and fitting for Easter dinner.
How to Make Dark Chocolate Mounds Bundt Cake
Start with a great 10-15 cup Bundt baking cake pan. I found mine at Williams & Sonoma. It is their Anniversary Pan. Prepare the baking pan with light layer of shortening or cooking spray, then coat pan with dark chocolate cocoa, instead of flour. This will give your baked cake solid dark chocolate on the outside of the cake.
Preheat oven 350 F and position cake rack into third of oven, remove any other racks so cake if rises will not hit the upper rack. In large mixing bowl of a stand mixer fitted with a paddle attachment, combine first 9 ingredients, beat to combine. Do not over beat, just enough to blend all ingredients. Allow cake batter to sit while you make the filling.
Making the Cream Cheese Chocolate Chip Filling
In medium bowl, add softened cream cheese and remaining ingredients except chocolate chips, whip until smooth and creamy. Fold in mini or regular chocolate chips into the filling. Set aside. The cream cheese filling has sweetened coconut and is a necessary ingredient for thickness of cream cheese. If you want to omit the coconut, use two packages of cream cheese and one egg white only.
Pour half the cake batter into Bundt pan. Using the back of a spoon, form a tunnel or well in center of batter around the center of the tube, add filling by spoonfuls using all the filling, cover with remaining batter.
Tip: The cream cheese filling is heavier than the cake mix so it will sink during baking making the filling closer to the top of the cake. So make sure you pour about 3 cups of cake batter into the prepared Bundt Pan.
Bake cake 60-90 minutes until fully baked. All cake to cool 5-7 minutes before inverting on a cooling rack. Allow cake to completely cool before garnishing with ganache.
How to Decorate this Dark Chocolate Mounds Bundt Cake
In a microwave safe bowl, heat heavy cream in microwave 45 seconds until very warm. Add mini chocolate chips allow to sit 5-minutes, stir until smooth making ganache. Drizzle ganache over top of cake allowing it to drizzle down the sides, sprinkle with toasted coconut and mini chocolate chips & sliced almonds.
You’re family & friends will love this cake! It’s moist, tender dark chocolate tastes just like a mounds candy bar. This recipe can be adapted for cupcakes too, just half the recipe for 24 standard cupcakes. Don’t forget to set your table. Here’s an inspiration photo for ideas.
Dark Chocolate Mounds Bundt Cake
Rich dark chocolate Bundt cake is baked with cream cheese chocolate chip filling garnished with ganache, toasted coconut and sliced almonds.
- Prep Time: 20 minutes
- Cook Time: 60-90 minutes
- Total Time: 2 hours
- Yield: 10–12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
2 packages-15.25 ounce chocolate cake mix
2-3 oz. chocolate instant pudding mix
4 tablespoons dark cocoa
4 tablespoons chocolate syrup
2-2/3 cups water
1 cup vegetable oil
6 large eggs
2 teaspoons vanilla
1 teaspoon almond extract
1-8oz cream cheese, softened
1/3 cup sugar
1/2 teaspoon almond extract
1/2 cup sweetened coconut
1/2 cup mini chocolate chips
1/2 cup heavy whipping cream
1/2 cup mini chocolate chips
1/4 cup- toasted coconut
1/4 cup toasted sliced almonds
Preheat oven 350 F. Grease and flour 12 cup Bundt pan, set aside.
In large mixing bowl; combine first 9 ingredients, beat to combine.
Mix filling in separate mixing bowl.
Pour half cake batter into Bundt pan, form a well in center of batter, add filling, cover with remaining batter.
Bake cake 60-90 minutes until fully baked.
Heat heavy cream in microwave 45 seconds until very warm. Add mini chocolate chips allow to sit 5-minutes, stir making ganache. Drizzle ganache over cake, sprinkle with toasted coconut & almonds.
Because this Bundt pan holds 10-15 cups of batter you will be using 2 packages of cake mix, I have doubled this recipe, so if you are using a smaller Bundt pan cut recipe in half. This makes a tall cake.
Keywords: Dark Chocolate Mounds Cake, Dessert, Toasted Coconut, Ganache, Almonds, Easter Dessert