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Almond Joy Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 114 reviews
  • Author: Wesley
  • Prep Time: 90 minutes
  • Cook Time: 18 minutes
  • Total Time: 138 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

Almond Joy Cake is a decadent layered chocolate cake inspired by the classic candy bar, featuring rich chocolate almond cake layers filled with a luscious coconut buttercream, toasted coconut and almond filling, and topped with a smooth chocolate ganache. This dessert perfectly balances moist, flavorful cake with creamy frosting and crunchy nutty accents, making it a showstopper for any special occasion.

Ingredients

Scale

Cake

  • 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

Additional Frosting for Piping

  • This buttercream recipe makes enough to fill and cover your cake. For additional piping, make an extra 1/2 batch.

Ganache Filling

  • 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

Fillings and Toppings

  • 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 from above)
  • 1/4-1/2 cup (57-115 g) heavy whipping cream (for adjusting ganache consistency)

Instructions

  1. Prepare Cake Batter: Preheat your oven to 350°F (175°C). In a large bowl, sift together the all-purpose flour, cocoa powder, baking soda, baking powder, and salt. In a separate bowl, whisk the eggs, granulated sugar, buttermilk, hot water, vegetable oil, and almond extract until well combined. Gradually add the dry ingredients to the wet ingredients, mixing until the batter is smooth and uniform.
  2. Bake Cake Layers: Divide the batter evenly into prepared cake pans lined with parchment paper or greased. Bake in the preheated oven for approximately 18 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and allow the cakes to cool completely.
  3. Make Coconut Buttercream: Using a mixer, beat the slightly chilled unsalted butter until creamy. Add the cream of coconut and mix on medium speed until fully incorporated. Gradually add the sifted confectioners’ sugar, continue beating until smooth and fluffy. Add coconut emulsion and a pinch of salt; beat again to combine. Adjust consistency as needed by adding small amounts of milk or powdered sugar.
  4. Prepare Ganache Filling: In a medium saucepan, combine granulated sugar, light brown sugar, milk powder, and kosher salt. Heat gently, stirring until sugars dissolve. In a separate bowl, whisk together melted butter, heavy cream, vanilla extract, and egg yolks. Slowly temper the egg yolk mixture with some of the hot sugar mixture, then combine all. Cook gently over low heat, stirring constantly until thickened and smooth. Let cool. Toast the sweetened coconut and slivered or chopped almonds in a dry pan until golden and fragrant, then fold into the ganache mixture along with the dark chocolate chips.
  5. Assemble the Cake: Place one cake layer on a serving plate. Spread a portion of the coconut buttercream evenly on top. Add a generous layer of the toasted coconut, almond, and chocolate ganache mixture. Repeat with remaining layers. Use the remaining coconut buttercream to cover the entire cake smoothly.
  6. Finish with Ganache Drip: Warm the chocolate ganache slightly with heavy whipping cream to achieve a dripping consistency. Drizzle over the top edges of the cake allowing it to drip down the sides. Optionally, garnish with additional toasted coconut and almonds.
  7. Chill and Serve: Refrigerate the assembled cake for at least 30 minutes to set the frosting and ganache before slicing and serving. Bring to room temperature for best flavor.

Notes

  • Rich chocolate almond cake layers with a coconut buttercream, toasted coconut and almond filling, and chocolate ganache create a layered flavor experience reminiscent of Almond Joy candy bars.
  • Ensure eggs and buttermilk are at room temperature for optimal batter mixing and texture.
  • To toast coconut and almonds, use a dry skillet over medium heat, stirring frequently until golden and aromatic.
  • The buttercream recipe yields enough for filling and covering the cake; prepare an extra half batch if you want to pipe decorations.
  • Adjust ganache thickness by adding heavy whipping cream to achieve desired drip consistency.
  • This cake is best made a day ahead to allow flavors to meld and frosting to set.

Nutrition

  • Serving Size: 1 slice (approx. 1/12 of cake)
  • Calories: 520
  • Sugar: 45g
  • Sodium: 320mg
  • Fat: 30g
  • Saturated Fat: 15g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 55g
  • Fiber: 4g
  • Protein: 6g
  • Cholesterol: 110mg

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