Almond Joy Cake Recipe

Almond Joy Cake Recipe

Almond Joy Cake is inspired by the popular candy bar, combining the flavors of chocolate, coconut, and almonds into a decadent dessert.

This cake features layers of moist chocolate cake infused with coconut, filled with creamy coconut frosting, and topped with chocolate ganache and toasted almonds.

It’s a delightful treat that captures the essence of the beloved candy bar in a homemade cake form, perfect for any celebration or sweet craving.

Ingredients:

For the Chocolate Coconut Cake:

• 2 cups all-purpose flour
• 1 and 3/4 cups granulated sugar
• 3/4 cup unsweetened cocoa powder
• 1 and 1/2 teaspoons baking powder
• 1 and 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 large eggs, at room temperature
• 1 cup buttermilk, at room temperature
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water
• 1 cup shredded coconut (sweetened or unsweetened)

For the Coconut Frosting:

• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 1/4 cup coconut milk (or regular milk)
• 1 teaspoon coconut extract
• 1 cup shredded coconut, toasted (for filling and garnish)

    For the Chocolate Ganache:

• 8 oz semi-sweet or dark chocolate, finely chopped
• 1 cup heavy cream

For Garnish:

• Whole almonds, toasted
• Additional shredded coconut

How to Make Almond Joy Cake:

    Preheat Oven and Prepare Pans:

Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans or line them with parchment paper.

    Prepare Dry Ingredients:

In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk until well combined. Stir in the shredded coconut.

    Mix Wet Ingredients:

In another bowl, whisk together the eggs, buttermilk, vegetable oil, and vanilla extract until smooth.

Combine Wet and Dry Ingredients:

Gradually add the wet ingredients to the dry ingredients, mixing on medium speed with a hand mixer or stand mixer until well combined. Scrape down the sides of the bowl as needed.

    Add Boiling Water:

Carefully add the boiling water to the batter and mix on low speed until combined. The batter will be thin, but this is normal.

    Bake the Cake:

Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Cool the Cakes:

Allow the cakes to cool in the pans for 10 minutes, then transfer them to wire racks to cool completely.

Make Coconut Frosting:

In a mixing bowl, beat the softened butter until smooth and creamy. Gradually add the powdered sugar, one cup at a time, mixing well after each addition.

Add Coconut Milk and Extract:

Mix in the coconut milk and coconut extract until well combined. Adjust the consistency by adding more powdered sugar for a thicker frosting or a little milk for a thinner consistency, if needed.

Toast Coconut:

Spread shredded coconut evenly on a baking sheet. Toast in the oven at 350°F (175°C) for 5-7 minutes, stirring occasionally, until golden brown. Watch closely to prevent burning. Set aside.

Assemble the Cake:

Place one cake layer on a serving plate or cake stand. Spread a layer of coconut frosting evenly over the top. Sprinkle toasted shredded coconut over the frosting. Place the second cake layer on top and repeat with another layer of frosting and toasted coconut. Place the third cake layer on top.

    Make Chocolate Ganache:

Place the finely chopped chocolate in a heatproof bowl. In a small saucepan, heat the heavy cream over medium heat until it just begins to boil. Pour the hot cream over the chocolate. Let it sit for 1-2 minutes, then gently stir until smooth and creamy. Let the ganache cool and thicken slightly before pouring over the cake.

Frost and Garnish:

Pour the chocolate ganache over the top of the cake, allowing it to drip down the sides. Use a spatula to spread the ganache evenly over the top and sides of the cake. Arrange toasted whole almonds on top of the cake and sprinkle with additional toasted shredded coconut for garnish.

Chef’s Note:

Ensure the cakes are completely cooled before frosting to prevent the frosting from melting and sliding off.

To enhance the coconut flavor, you can add a touch of coconut extract to the cake batter as well.

Nutrition Information (per serving):

• Calories: Approximately 600 kcal
• Fat: 35g
• Saturated Fat: 20g
• Cholesterol: 95mg
• Sodium: 280mg
• Carbohydrates: 70g
• Fiber: 4g
• Sugar: 55g
• Protein: 5g

Enjoy this Almond Joy Cake as a decadent and flavorful dessert that brings together the classic flavors of chocolate, coconut, and almonds in a delightful homemade treat! It’s perfect for any occasion and guaranteed to satisfy your sweet cravings.

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