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A decadent slice of Almond Joy Layer Cake featuring rich chocolate cake, creamy filling, chocolate ganache, and toasted coconut flakes.

Almond Joy Layer Cake

  • Author: memorecipes.com
  • Total Time: 1 hour
  • Yield: 12 servings 1x
  • Diet: Vegetarian

Description

A decadent chocolate cake layered with coconut cream and topped with a rich chocolate ganache and toasted almonds.

Ingredients

Scale
  • 1 box chocolate cake mix
  • 3 eggs
  • 1/3 cup vegetable oil
  • 1 cup water
  • 1 can (13.5 oz) full-fat coconut milk, chilled overnight
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup semi-sweet chocolate chips
  • 1/4 cup heavy cream
  • 1/2 cup sliced almonds, toasted

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
  2. In a large bowl, combine the chocolate cake mix, eggs, vegetable oil, and water. Beat with an electric mixer on medium speed for 2 minutes.
  3. Pour the batter evenly into the prepared cake pans.
  4. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  5. While the cakes cool, prepare the coconut cream frosting. Open the chilled can of coconut milk without shaking. Scoop out the thick cream from the top, leaving the water behind.
  6. In a medium bowl, whip the coconut cream with an electric mixer until fluffy. Add the powdered sugar and vanilla extract and continue to whip until smooth and well combined.
  7. Prepare the chocolate ganache. Place the chocolate chips in a heatproof bowl. Heat the heavy cream in a small saucepan until it just begins to simmer. Pour the hot cream over the chocolate chips and let it sit for 5 minutes. Whisk until smooth and glossy.
  8. Assemble the cake. Place one cake layer on your serving plate. Spread half of the coconut cream frosting evenly over the top.
  9. Place the second cake layer on top of the frosting. Spread the remaining coconut cream frosting over the top of the second layer.
  10. Pour the chocolate ganache over the top of the cake, allowing it to drip down the sides.
  11. Sprinkle the toasted sliced almonds over the ganache.
  12. Chill the cake for at least 30 minutes before serving to allow the ganache to set.

Notes

  • Ensure your coconut milk is fully chilled for the best results when making the frosting.
  • Toast your almonds in a dry skillet over medium heat until fragrant and lightly browned.
  • For a stronger almond flavor, you can add a few drops of almond extract to the cake batter.
  • Prep Time: 25 min
  • Cook Time: 35 min
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 450
  • Sugar: 40g
  • Sodium: 200mg
  • Fat: 28g
  • Saturated Fat: 18g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 50g
  • Fiber: 3g
  • Protein: 5g
  • Cholesterol: 30mg

Keywords: Almond Joy cake, chocolate coconut cake, layer cake, homemade cake, dessert recipe

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Find it online: https://memorecipes.com/almond-joy-layer-cake-recipe/