Last month my book club read the book, Fallen by Lauren Kate. Not going to go into details on the book, but it deal with sins, demons and angels. So as the host of the book club meeting I wanted to make a very sinfully delicious chocolate cake. During my searching I came across this recipe on Recipezaar.com. I liked that could adapt the cake to actually look like a Mounds Bar. I have to be honest and admit that the book club ladies did not like the book or the cake. One must be sure to always ask how people feel about coconut. I cannot imagine NOT liking coconut, but apparently the condition exists. I however had nothing do with picking that horrible book. Really it was awful.
1 (16 ounce) box of devil's food cake mix
1 (3 1/2 ounce) package instant chocolate pudding mix
1/2 cup oil
1/2 cup Kahlua
3/4 cup water
8 ounces dark chocolate ( I used a combination of 73% cacao and 80% cacao bars)
4 ounces heavy whipping cream
1/2 cup sugar
1/4 cup cornstarch
1 pinch of salt
1 (13 1/2 ounce) coconut milk
4 1/4 ounces Cream de Coconut (like for a pina colada)
4 cups shredded coconut
- Move oven rack to the lower middle position and preheat the oven to 350°.
- Mix all the cake ingredients in a bowl, mix on low for 1 minute to combine. Scrape the bowl and then mix on medium speed for a full 3 minutes to make it like and fluffy.
- Spray a tube pan or bundt pan with cooking spray. Pour the batter into the pan and back for 45 minutes or until done.
- Let cool in pan for about 15 minutes and then turn out onto your serving platter. While the cake is cooling, make the filling and frosting. The cake must be completely cool before your proceed.
- Chop the chocolate and place it in a heatproof bowl.
- Heat the cream in a small saucepan over medium heat until it starts to boil. As soon as it starts to bubble, take it off the heat and pour it over the chocolate. Stir immediately with a whisk to incorporate the cream into the chocolate. Stir until the chocolate is completely melted and set aside to cool. It will need to set until it is a spreading consistency.
- For the topping: combine the sugar, cornstarch, and salt in a heavy saucepan. Add the coconut milk and cream de coconut. Heat on medium heat and stir until smooth and starting to boil. Continue stirring until it thickens, about 5-7 minutes.
- Take the pan off the heat and pour the mixture into a large bowl and add the shredded coconut. Stir to combine until the mixture resembles the filling in a Mounds Bar. Let this cool completely.
- Once everything has cooled completely. Use the coconut filling to fill the hole in the cake left by the bundt pan. Then add a layer to the top to even out peaks of the cake. Get this as smooth as possible.
- Cover the cake with the chocolate bar frosting. It will be a bit runny, but will smooth out nicely. Once the cake it topped with the chocolate, put it in the refrigerator of set up, so that it looks like a candy bar.
- Enjoy and be sure to ask your guest in advance how they feel about coconut.