Directions: |
Directions:Preheat oven to 350º. Grease and flour three 9" round cake 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 the bowl and stir in the boiling water. Divide batter into cake pans (batter will be thin) and bake for 30 minutes or until tops spring back when lightly touched. Allow cakes to cool in pans for about 5 minutes, then remove to cooling racks and 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 the powdered sugar. Once the powdered sugar is just barely mixed in, increase the 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 of the cake, letting it drip down the sides. Garnish with a scoop of coconut filling if desired. |
This recipe for Mounds Layer Cake is from