ALMOND JOY CAKE RECIPE

This Almond Joy Cake is amazing! Decadent chocolate cake layers with a thick and flavorful coconut filling, frosted in rich ganache.

INGREDIENTS

FOR THE CLASSIC CHOCOLATE CAKE LAYERS

·     2 cups (400g) sugar

·     2 3/4 cup (322g) all-purpose flour

·     1 cup (82g) unsweetened cocoa (lightly spoon into cup then sift)

·     2 teaspoons ((10g) baking soda

·     1/2 teaspoon (2g) baking powder

·     1/2 teaspoon (2g) salt

·     1 cup (2 sticks) (226g) unsalted butter, softened (do not soften in microwave) I cut the butter into 1 inch pieces onto waxed paper leaving on the countertop for 8 to 10 minutes it will still be quite cool when adding to the dry ingredients. If it becomes too soft, just refrigerate a few minutes

·     1/4 cup (54g) vegetable oil

·     4 large eggs at room temperature

·     1 cup (220g) milk

·     1 teaspoon (4g) vanilla extract

·     1 cup (220g) hot coffee, it can be instant or brewed

FOR THE COCONUT FILLING

·     1/2 cup (121g) milk

·     1/2 cup (100g) sugar

·     2 1/2 cups (220g) sweetened coconut ( I used Bakers Flake Coconut)

·     1/2 bag (144g) mini marshmallows or 24 large (155g) marshmallows (the large one can be cut into small pieces for easier melting)

·     1 teaspoon (4g) coconut extract

FOR THE GANACHE FROSTING

·     650 grams chocolate, chopped into small pieces (We used Trader Joe's Pound Plus Dark Chocolate which is 54% cocoa)

·     325 grams ( 1 1/2 cup) heavy cream

INSTRUCTIONS

FOR THE CLASSIC CHOCOLATE CAKE

1. Preheat oven to 350 degrees

2. Grease and flour THREE 8 inch cake pans

3. In a mixing bowl, add the dry ingredients: sugar, flour, cocoa, baking soda, baking powder, and salt. Whisk for 1 minute to blend.

4. Add softened butter a few pieces at a time while the mixer is on low speed. Mix until the dry ingredients look like coarse sand and the dry ingredients are moistened. Scrape the bottom and sides of the bowl.

5. ………………………………..

6. ……………………………………………

Full instructions: Click here

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