Description
This Almond Joy Cake is a decadent chocolate layer cake inspired by the popular candy bar. Featuring moist cocoa cake layers filled and frosted with a creamy coconut and cream cheese frosting, then topped with a rich chocolate ganache and sliced almonds for crunch. Perfect for chocolate and coconut lovers looking for an indulgent homemade dessert.
Ingredients
Scale
Cake
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 3 large eggs
- 1 cup whole milk
- 2 teaspoons vanilla extract
- 2 cups sweetened shredded coconut
- 1 cup sliced almonds
- ½ cup butter, softened (for creaming with sugar)
Frosting
- 8 oz cream cheese, softened
- ½ cup butter, softened
- 2 cups powdered sugar
- 1 cup sweetened shredded coconut
Ganache
- ¾ cup heavy cream
- 6 oz semi-sweet chocolate, chopped
Instructions
- Preheat and Prep: Preheat your oven to 350°F (175°C). Grease two 9-inch round baking pans to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt until evenly combined.
- Cream Sugar and Butter: In a separate bowl, cream the granulated sugar and softened butter together until light and fluffy. This step is important for a tender cake texture.
- Add Eggs, Milk, and Vanilla: Beat in the eggs one at a time, ensuring each is incorporated well. Follow by adding the whole milk and vanilla extract, mixing thoroughly.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, folding gently until just combined. Avoid overmixing to keep the cake moist.
- Divide Batter and Bake: Pour the batter evenly into the prepared pans. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Allow cakes to cool completely.
- Prepare Frosting: Beat the cream cheese and butter together until smooth. Gradually mix in the powdered sugar and shredded coconut until evenly incorporated to create a luscious frosting.
- Assemble Cake: Place one cake layer on a serving plate and spread a generous amount of frosting on top. Add the second cake layer and frost the top and sides evenly with the remaining frosting.
- Make Ganache: Heat the heavy cream until just simmering. Pour the hot cream over the chopped semi-sweet chocolate and let it sit for a minute. Stir until smooth and glossy.
- Finish Cake: Pour the chocolate ganache over the frosted cake, allowing it to drip down the sides. Sprinkle the sliced almonds over the top for added texture and almond flavor. Let the ganache set before serving.
Notes
- Ensure all ingredients, especially eggs and butter, are at room temperature for smooth batter.
- Do not overmix the batter to prevent a dense cake.
- For best results, cool the cake completely before frosting to avoid melting.
- Use sweetened shredded coconut for the authentic Almond Joy flavor.
- The ganache can be made ahead and gently reheated before pouring over the cake.
- Store leftovers covered in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
