Mounds Cake with Coconut Filling

Instructions:

1. Preheat the oven to 180°C (350°F) and grease a 9x13 inch baking pan thoroughly.
2. In a large bowl, whisk together 250g all-purpose flour, 400g granulated sugar, 75g unsweetened cocoa powder, 10g baking soda, and 5g salt.
3. Add 240ml buttermilk, 115g vegetable oil, and 2 large eggs to the dry ingredients, beating on medium speed until smooth.
4. Stir in 240ml boiling water by hand until combined; the batter will be thin.
5. Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs.
6. While the cake is still warm, use a wooden skewer to poke holes every inch across the entire surface.
7. In a medium bowl, fold together 397g sweetened condensed milk, 270g shredded sweetened coconut, and 5g vanilla extract until a thick, creamy paste forms.
8. Spread the coconut mixture evenly over the warm cake, pressing it gently into the holes to ensure the cake is saturated.
9. Place 175g semi-sweet chocolate chips in a heat-proof bowl.
10. Heat 120ml heavy cream in a saucepan until it just begins to simmer, then pour it over the chocolate chips.
11. Let the chocolate and cream sit for 5 minutes, then whisk in 28g room-temperature unsalted butter until the ganache has a mahogany-colored sheen.
12. Pour the ganache over the coconut layer, tilting the pan to coat the surface evenly.
13. Place the cake in the refrigerator for at least 2 hours to set the layers before slicing into squares.