Almond Joy Layer Cake
A rich three layer chocolate cake with coconut filling, coconut frosting, and a decadent chocolate ganache!
I’ve been so excited to share this recipe. I usually let everyone in my family pick out a recipe for their birthday dessert. However, I’m terrible about picking one for my husband. I’m usually pretty good at picking out something he’ll really like but I’ve definitely made more of an effort to let him choose. He loves Almond Joys and I just had to make this cake for him. It’s similar enough to a German chocolate cake, but the chocolate cake layers are more Devil’s food. They are so rich and delicious. I don’t typically like Almond Joys but this cake is so so good!
What You Need:
For the Chocolate Cake:
1 3/4 cups all purpose flour
2 cups granulated sugar
3/4 cup cocoa powder
2 1/4 tsp. baking soda
1/2 tsp. baking powder
1 tsp. salt
1 cup milk
1/2 cup vegetable oil
1 1/2 tsp. vanilla extract
2 large eggs
1 cup hot water
For the Coconut Filling:
1 can (14 oz.) sweetened condensed milk
3 cups sweetened shredded coconut
2 to 4 Tbsp. sliced almonds
For the Coconut Frosting:
1 1/4 cups unsalted butter
1 1/4 cups shortening
10 cups powdered sugar
1 1/2 Tbsp. coconut extract
5 to 6 Tbsp. water or milk
For the Chocolate Ganache:
1 cup (6 oz.) semisweet chocolate chips
1/2 cup heavy cream
Almond Joy candy bars (fun-size)
Directions:
For the Chocolate Cake: Prepare three 8-inch cake pans with parchment paper and nonstick spray.
In a large mixer, add flour, sugar, cocoa, baking soda, baking powder, and salt and stir to combine. Set aside.
In a medium size bowl, mix together milk, vegetable oil, vanilla, and eggs.
Add wet ingredients to dry ingredients and beat until well combined.
Slowly add hot water to batter, mixing on low speed until well combined. Scrape down the sides as needed.
Divide batter evenly between three cake pans.
Bake in a preheated 350 degree oven for 22 to 25 minutes or until a toothpick comes out with a few moist crumbs.
Remove from oven and allow to cool for 2 to 3 minutes. Then remove to a wire rack to finish cooling.
For the Coconut Filling: In a medium bowl, whisk together coconut and sweetened condensed milk. Set aside.
For the Coconut Frosting: In a large mixer bowl, add butter and shortening. Mix until well combined.
Add half the powdered sugar and mix until smooth.
Add coconut extract with 4 to 5 Tbsp. of water or milk and mix until smooth.
Slowly add the rest of the powdered sugar and mix until smooth. Add additional water or milk, as needed to get the desired consistency.
For Assembly: Use a large serrated knife to remove the top of each cake layer to flatten it.
Place one layer on a serving plate and pipe a dam with the coconut frosting around the edge of the cake.
Add half the coconut filling inside the frosting dam and spread evenly. Sprinkle 1 to 2 Tbsp. of sliced almonds over the top and gently press into filling.
Add the next cake layer, pipe the dam of frosting, add remaining coconut filling, and sprinkle with 1 to 2 Tbsp. sliced almonds.
Top with the final layer of cake.
Add frosting to the sides to create a thin crumb coat.
Then add 1 cup of frosting to the top of the cake and smooth into an even layer onto the top.
Pipe lines of frosting on the side and then smooth with a scraper all around, finishing by smoothing excess on the top of the cake towards the center.
Optional: use an offset spatula to create stripes around the cake in the frosting.
For the Chocolate Ganache: Place chocolate chips in a heatproof bowl.
In a separate heatproof container, microwave heavy cream until it just begins to boil.
Pour hot heavy cream over chocolate chips and let sit for 2 to 3 minutes. Then whisk until smooth.
Use a squeeze bottle or spoon to drizzle around the edge of the cake and then fill in the top with the ganache. Smooth with an offset spatula.
Allow ganache to firm up about 10 minutes. Then pipe on dollops of frosting around the edge and sprinkle with shredded coconut and sliced almonds. Garnish with Almond Joy bars.
Cover well and refrigerate until time to serve.
Recipe from Life, Love, & Sugar
