If you like Almond Joy candy bars (like I do) then you will love this Almond Joy Cake. Coconut haters look away. Look away now. This is not the cake for you.
Almond Joy Cake
If you like Almond Joy candy bars (like I do) then you will love this Almond Joy Cake. Coconut haters look away. Look away now. This is not the cake for you.
Ingredients
Cake Layers
- 2 c Sugar
- 1 3/4 C All-purpose flour
- 3/4 C Cocoa Powder
- 1 1/2 tsp Baking Powder
- 1 1/2 tsp Baking Soda
- 1 tsp salt
- 2 Eggs
- 1 C Milk
- 1/2 C Vegetable Oil
- 2 tsp Vanilla Extract
- 1 C Boiling Water
Coconut Buttercream
- 2 sticks (1/2 pound) - butter, room temperature
- 2.5 teaspoon - coconut extract
- 4 cups - powdered sugar
- ½ cup - heavy whipping cream
Coconut filling
- 1 cup - coconut buttercream (from above)
- 1/4 cup - powdered sugar
- 1/4 cup - heavy whipping cream
- 1 Cup - unsweetened grated coconut
- 1/4 or 1/2 cup - sliced almonds (use according to your preference)
Chocolate Ganache
- 1 cups - semi-sweet chocolate chips
- 1/2 cup - heavy whipping cream
Decoration
- 1/4 cup - sliced almonds
- 1/4 cup - grated coconut
Instructions
Cake Layers
- Heat oven to 355F.
- Grease and flour two 8" cake pans.
- Combine dry ingredients in a large bowl.
- Sift the dry ingredients through a sieve to incorporate air. This step will give you a nice fluffy and spongy cake.
- Add eggs, milk, oil and vanilla; beat on medium speed for 2 min.
- Add the dry ingredients little by little.
- Stir in boiling water (batter will be thin).
- Pour it into the prepared pans.
- Bake for 30-35 min or until wooden pick inserted in the center comes out clean.
Directions for the coconut butter cream
- Whip the butter on medium speed for 3 minutes until really smooth.
- Add the coconut extract and mix again.
- Mix in the powdered sugar little by little and whip until the sugar is incorporated well
- Add 1/2 cup of heavy cream and whip well.
Directions for the coconut filling
- Take 1 cup of the prepared coconut buttercream, powder sugar and grated coconut and mix well.
- To this mixture add 1/4 cup whipping cream and beat for 2-3 minutes.
- Stir in the sliced almonds.
Directions for chocolate ganache:
- Place the chocolate chips and 1/2 cup of heavy cream in a heat safe dish. Boil water in a pan which is big enough to hold the dish with chocolate chips. Place the dish with chocolate chips over the boiling water allowing it to melt and incorporate with the heavy cream. Remove from heat when the chocolate completely melts.
- Allow the chocolate ganache to cool for 10 minutes.
Assembling the cake
- Place the first cake on the cake stand. Spread the filling evenly on top (as shown in the picture collage)
- Carefully align and place the second cake on top.
- **If you are decorating the cake with frosting, set aside about 1/2 cup of buttercream.
- Frost the first coat of frosting on the cake, making sure that the cake looks even. The first coat of buttercream is called crumb coating and your cake might look similar to what you see in the collage shown below. It is perfectly fine if you see cake crumbs.
- Place the cake in the fridge for 30 minute - 1 hour
- Take the cake out and slather the remaining butter cream on the cake. Try your best to get a nice finish and a smooth surface. I used the Wilton decorating triangle on the side of the cake to get a contoured effect to iced cake.
- Once you are finished frosting the cake, slowly pour the ganache over the iced cake and let it flow over the edges of the cake for the dripping effect
- Fill the icing bag with the remaining frosting (I used the Wilton 2D tip) and decorate over the edges of the cake.
- Garnish with shredded coconut and sliced almonds.
Recipe and Photo: Life Scoops
