🥥🍫 Almond Joy Cake Recipe 🍫🥥
Ingredients:
For the Cake:
2 cups all-purpose flour
1 1/2 cups granulated sugar
1/2 cup unsweetened cocoa powder
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 large eggs
1 cup buttermilk
1/2 cup vegetable oil
2 tsp vanilla extract
1 cup boiling water
For the Coconut Filling:
1 can (14 oz) sweetened condensed milk
1 1/2 cups sweetened shredded coconut
1/2 cup chopped almonds
For the Chocolate Ganache:
1 cup heavy cream
2 cups semi-sweet chocolate chips
For Garnish:
Whole almonds, toasted (optional)
Additional shredded coconut, toasted (optional)
Instructions:
Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans, or line them with parchment paper.
Make the Cake:
In a large mixing bowl, sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add eggs, buttermilk, vegetable oil, and vanilla extract. Beat on medium speed for about 2 minutes until well combined.
Stir in boiling water until the batter is smooth (it will be thin).
Divide the batter evenly among the prepared cake pans.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Remove from the oven and let the cakes cool in the pans for 10 minutes. Then, transfer them to wire racks to cool completely.
Make the Coconut Filling:
In a medium bowl, combine sweetened condensed milk, shredded coconut, and chopped almonds.
Mix well until evenly combined. Set aside.
Make the Chocolate Ganache:
In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer.
Remove from heat and pour over the chocolate chips in a heatproof bowl. Let it sit for 2-3 minutes.
Stir the chocolate and cream together until smooth and glossy. Set aside to cool and thicken slightly.
Assemble the Cake:
Place one cake layer on a serving plate or cake stand.
Spread half of the coconut filling evenly over the top of the cake layer.
Place the second cake layer on top and spread the remaining coconut filling.
Place the third cake layer on top.
Finish with Chocolate Ganache:
Pour the cooled chocolate ganache over the top of the cake, allowing it to drip down the sides.
Use an offset spatula to spread the ganache evenly over the top and sides of the cake.
Garnish:
Optionally, garnish the top of the cake with whole toasted almonds and additional toasted shredded coconut for decoration.
Chill and Serve:
Refrigerate the cake for about 30 minutes to set the ganache.
Slice and serve the Almond Joy Cake chilled or at room temperature. Enjoy the rich chocolate, coconut, and almond flavors!
Yield:
This recipe makes one 3-layer 8-inch Almond Joy Cake, serving about 12-16 slices.
Enjoy this decadent and delightful Almond Joy Cake that brings the flavors of the beloved candy bar to a moist and delicious cake form! 🥥🍫