Description
This Almond Joy Cake is a decadent chocolate dessert inspired by the classic candy bar. It features moist cocoa-flavored layers topped with a creamy coconut and cream cheese frosting, sprinkled with sliced almonds, and finished with a luscious chocolate ganache. Perfect for chocolate and coconut lovers looking for a rich, indulgent treat.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1 1/2 cups granulated sugar
- 3 large eggs
- 1 cup whole milk
- 2 teaspoons vanilla extract
- Softened butter (quantity assumed 1/2 cup or 1 stick)
Frosting Ingredients
- 8 oz cream cheese, softened (approximate quantity)
- 1/4 cup butter, softened (approximate quantity)
- 1 1/2 to 2 cups powdered sugar (estimated for frosting sweetness)
- 2 cups sweetened shredded coconut
Toppings
- 1 cup sliced almonds
- Chocolate ganache (made from chopped chocolate and cream; approx. 4 oz chocolate and 1/2 cup heavy cream)
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease two 9-inch round baking pans thoroughly to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt until well combined.
- Cream Butter and Sugar: In another bowl, cream together the granulated sugar and softened butter until the mixture becomes light and fluffy. This helps aerate the batter for a tender crumb.
- Add Eggs and Flavoring: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then add the whole milk and vanilla extract, mixing until smooth.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, folding gently until just combined. Be careful not to overmix, which can toughen the cake.
- Divide Batter and Bake: Pour the batter evenly into the prepared pans and smooth the tops. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Allow cakes to cool completely in the pans before removing.
- Prepare Frosting: In a mixing bowl, beat together softened cream cheese and butter until smooth and creamy. Gradually add powdered sugar to achieve desired sweetness and consistency, then fold in the shredded coconut to distribute evenly.
- Assemble Cake: Place one cake layer on a serving plate and spread a generous amount of coconut frosting over it. Add the second cake layer on top, then frost the top and sides of the entire cake with the remaining frosting. Sprinkle sliced almonds over the sides and top for texture and garnish.
- Make Ganache: Heat heavy cream until just simmering, then pour it over chopped chocolate in a bowl. Let sit briefly, then stir until the ganache is smooth and glossy.
- Finish Cake: Pour the warm ganache evenly over the frosted cake, allowing it to drip gently down the sides. Let the ganache set before serving to achieve a beautiful finished look.
Notes
- Ensure the butter and cream cheese are softened to room temperature for smooth mixing.
- Do not overmix the batter once flour is added to keep the cake light and tender.
- The ganache can be made with semi-sweet or dark chocolate depending on your preferred sweetness.
- Allow the cake to cool completely before frosting to prevent the frosting from melting.
- For a more intense coconut flavor, toast the shredded coconut lightly before adding it to the frosting.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
