Description
This Almond Joy Cake is a rich and indulgent chocolate cake layered with a creamy coconut frosting and topped with a smooth chocolate ganache. Inspired by the classic Almond Joy candy bar, it combines the flavors of cocoa, shredded coconut, and sliced almonds for a delightful dessert perfect for any occasion.
Ingredients
Scale
Cake Ingredients
- 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 unsalted butter, softened
Frosting Ingredients
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- 1 cup sweetened shredded coconut
Ganache Ingredients
- 1 cup heavy cream
- 8 oz semisweet or bittersweet chocolate, chopped
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease two 9-inch round baking pans to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt until evenly combined.
- Cream Sugar and Butter; Add Wet Ingredients: In a separate large bowl, cream the softened butter and granulated sugar with an electric mixer until light and fluffy. Add eggs one at a time, beating well after each addition. Then, mix in the whole milk and vanilla extract.
- Combine Batter: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Avoid overmixing to keep the cake tender. Fold in the shredded coconut and sliced almonds.
- Divide 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 in the pans on a wire rack.
- Prepare Frosting: In a clean bowl, beat together the softened cream cheese and butter until smooth and creamy. Gradually add powdered sugar, mixing well until fully incorporated, then fold in 1 cup of shredded coconut.
- Assemble Cake: Place one cake layer on your serving plate, spread a generous amount of the frosting over the top. Add the second cake layer and cover the entire cake with the remaining frosting, smoothing the sides and top evenly.
- Make Ganache: Heat the heavy cream in a small saucepan over medium heat until it simmers gently, but do not boil. Pour the hot cream over the chopped chocolate in a heatproof bowl. Let sit for 2 minutes, then stir until smooth and glossy.
- Finish Cake: Pour the prepared ganache evenly over the frosted cake, allowing it to drip down the sides for a beautiful finish. Let the ganache set before serving.
Notes
- You can toast the sliced almonds lightly for extra flavor before adding them to the batter.
- Make sure the cake layers are completely cool before frosting to prevent melting.
- For a dairy-free version, substitute milk and cream with plant-based alternatives, and use dairy-free cream cheese and butter.
- Store the cake covered in the refrigerator for up to 4 days.
- Bring the cake to room temperature before serving for the best flavor and texture.
