Description

Almond Joy Cake is a decadent layered chocolate cake featuring rich almond and coconut flavors reminiscent of the classic candy bar. This cake consists of moist chocolate layers made with buttermilk and dark cocoa powder, filled and frosted with a luscious coconut buttercream enriched with toasted coconut and almonds. The finishing touch is a glossy chocolate ganache drizzle and a whipped cream topping for a perfectly indulgent dessert.

Ingredients

Scale

Cake Layers

1 3/4 cups plus 2 tablespoons all-purpose flour
2 cups (375g) minus 2 tablespoons granulated sugar
3/4 cup Cacao Barry Extra Brute Cocoa Powder (or similar good quality dark chocolate powder)
2 teaspoons (8 g) baking soda
3/4 teaspoon (3 g) baking powder
1 teaspoon (5.6 g) salt
3 large or extra large eggs (room temperature)
1 cup (240 g) buttermilk (room temperature)
1 cup (236 g) hot water
1/2 cup (109 g) vegetable oil
2 teaspoons (8.4 g) almond extract

Coconut Buttercream

2 cups (452 g) unsalted butter (slightly chilled)
1/4 cup (60 g) cream of coconut
6 cups (750 g) confectioner’s sugar (sifted)
4 teaspoons (16.8 g) coconut emulsion
Pinch of salt

Filling and Toppings

1 1/4 cups (250 g) granulated sugar
7 tablespoons (96.25 g) light brown sugar
4 tablespoons (16 g) milk powder
1 teaspoon kosher salt
8 tablespoons (113 g) unsalted butter (melted)
6 tablespoons (86.6 g) heavy cream
1/2 teaspoon (2.1 g) vanilla extract
4 egg yolks
1 cup (75 g) toasted sweetened coconut
1 cup (150 g) toasted slivered or chopped almonds
1 cup (150 g) dark chocolate chips
1/2 cup (115 g) heavy whipping cream
1/2 cup (75 g) chocolate ganache (prepared separately)
1/4-1/2 cup (57-115 g) heavy whipping cream

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Instructions

Prepare Cake Batter: In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. In a separate bowl, whisk the eggs, buttermilk, hot water, vegetable oil, and almond extract until combined. Gradually add the wet ingredients to the dry ingredients, mixing until smooth and uniform.
Bake the Cake Layers: Pour the batter evenly into prepared cake pans lined with parchment paper or greased. Bake at 350°F (175°C) for approximately 18 minutes or until a toothpick inserted in the center comes out clean. Allow layers to cool completely on wire racks.
Make Coconut Buttercream: Beat the slightly chilled unsalted butter until creamy. Gradually add sifted confectioner’s sugar, alternating with cream of coconut, coconut emulsion, and a pinch of salt. Continue to beat until light and fluffy. Adjust consistency with a bit of heavy cream if needed.
Prepare Filling: Toast the sweetened coconut and slivered almonds until golden and fragrant. Set aside to cool. Incorporate these toasted ingredients into part of the buttercream to create a textured filling.
Assemble the Cake: Place one cake layer on a serving plate and spread a generous layer of coconut buttercream mixed with toasted coconut and almonds. Repeat with remaining layers. Cover the outside of the cake with the remaining plain coconut buttercream.
Add Chocolate Ganache and Toppings: Warm the chocolate ganache slightly and drizzle over the assembled cake. Whip the heavy whipping cream to soft peaks and pipe or spread over the cake as desired for additional garnish. Sprinkle with extra toasted coconut and almonds if preferred.

Notes

Rich chocolate almond cake layers paired with a decadent coconut buttercream bring the flavors of the Almond Joy candy bar to life.
Toasted coconut and almonds add texture and depth in the filling and garnish.
This recipe’s buttercream quantity is sufficient for filling and frosting the cake; make an extra half batch if additional decorative piping is desired.
Use room temperature ingredients for batter to ensure proper mixing and texture.
Check cake doneness with a toothpick to avoid overbaking and drying out the layers.

Nutrition

Serving Size: 1 slice (1/12th of cake)
Calories: 480 kcal
Sugar: forty grams
Sodium: 210 mg
Fat: 28 g
Saturated Fat: 16 g
Unsaturated Fat: 10 g
Trans Fat: 0.2 g
Carbohydrates: Fifty-five grams
Fiber: 4 g
Protein: 6 g
Cholesterol: 95 mg