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Almond Joy Cake – chocolate almond cake layers with a coconut buttercream, toasted coconut and almond filling and chocolate ganache.
Almond Joy Cake
Almond Joy cake- I’m so excited to share this recipe! But, I have to preface it by saying I’m actually not a huge fan of the candy bar, Almond Joy. It’s the coconut. I’ve never been a fan of raw coconut. Toasted coconut, on the other hand, is a whole different story. I can eat it by the handfuls!
So, when a few of my friends requested I come up with an Almond Joy cake, I was hesitant at first. I just wasn’t excited about a raw coconut filling, like the candy bar.
But lucky for us, my girlfriends were persistent and I eventually decided to add it to my list of cakes to make.
As I thought about how I would put my own spin on this candy bar inspired cake, I knew I couldn’t use raw coconut. It had to be toasted coconut – which made me think of the coconut crack filling in my German Chocolate Cake, inspired by Milk Bar. Like this one, my German Chocolate Cake uses toasted coconut in the filling instead of raw coconut. For my almond joy cake, I also decided to add some toasted almonds to the filling. This gives it some more texture and resemblance of an Almond Joy.
For the almond joy cake layers, you’ll see I use my go-to chocolate cake recipe and add a little almond extract. Feel free to add more extract if you like a stronger almond flavor. I use only two teaspoons for a subtle flavor. But, I know some of you love almond extract and may want more. Make sure to taste test the batter along the way!
And instead of coating the cake in chocolate like the candy bar, I decided to use my coconut buttercream from my Coconut Key Lime Pie Cake. This frosting is out of this world! It’s so creamy and smooth, and the flavor is perfection.
To finish up the almond joy cake, I wanted to add a bit more chocolate in the cake. Within each layer, you’ll have some chocolate ganache, as well as a chocolate drip on top. I really like the balance of the not-so-sweet dark chocolate cake and ganache with the sweet and salty coconut almond filling and coconut buttercream.
I took one bite of this cake and about died! Honestly, I surprised myself with how much I like this coconut filled cake. Every bite is a little piece of heaven, if you ask me.
Here’s a quick stacking tutorial, with a fun little appearance by miss Avery. And, as always, instructions for assembly are in the recipe below.
Almond Joy Cake
Rich chocolate almond cake layers with a coconut buttercream, toasted coconut and almond filling and chocolate ganache.
Prep Time 1 hr 30 mins
Cook Time 18 mins
Total Time 2 hrs 18 mins
FOR THE 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
FOR THE 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
- *This buttercream recipe makes enough to fill and cover your cake. If you want to add additional piping, you’ll want to make an extra 1/2 batch.
FOR THE TOASTED COCONUT AND ALMOND FILLING (adapted from Milk Bar)
- 1 1/4 cups (250g) 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
FOR THE CHOCOLATE GANACHE
- 1 cup (150 g) dark chocolate chips
- 1/2 cup (115 g) heavy whipping cream
FOR THE CHOCOLATE DRIP
- 1/2 cup (75 g) chocolate ganache recipe above
- 1/4-1/2 cup (57-115 g) heavy whipping cream
FOR THE CAKE
- Preheat the oven to 350 degrees F. Prepare three 8” or four 6" round cake pans by spraying each with nonstick spraying, lining the bottom with parchment and spraying again. Set aside.
- In a bowl of electric mixer, combine all the dry ingredients.
- Combine eggs, buttermilk, water, oil and almond extract in a measuring cup and lightly beat with a fork.
- Add wet ingredients to the dry ingredients, and mix on low speed until the dry ingredients are incorporated. Batter will be thin. Scrape sides and mix for another 30 seconds. Divide batter evenly among prepared pans (I like to use a kitchen scale to ensure the batter is evenly distributed - you'll get about 15 to 16 ounces of batter in each of the 8-inch pans or 12 ounces in each of the 6 inch pans).
- Bake for 17 to 20 minutes (you may need more time depending on your oven), until toothpick comes out with just a few moist crumbs on it. Cool on wire racks for 10-15 minutes, then gently invert onto racks until cooled completely.
- When cakes are completely cooled, level them if needed.
- I like to wrap each cake layer individually with plastic wrap and stick it in the freezer until I’m ready to frost. The cake will be easier to work with if it’s cooled a bit.
FOR THE BUTTERCREAM
- In a stand mixer fitted with a paddle attachment, combine the butter and coconut cream. Beat on medium-high speed for 1 to 2 minutes, until light and fluffy.
- With the mixer on low speed, gradually add the sifted powdered sugar, followed by the emulsion and salt.
- Turn the mixer to medium speed and beat the frosting until it is light and fluffy, about 2 to 3 minutes.
- Use a wooden spoon to stir out air bubbles.
FOR THE FILLING
- Set your oven to 350 degrees F. Line a baking sheet with parchement and pour the almonds on the sheet evenly. Bake for about 15 minutes or until the almonds are golden brown. Toss the nuts every 5 minutes.
- Set your oven to 425 degrees F. Line a baking sheet with parchment and pour all of the coconut evenly onto the baking sheet. Bake the coconut for about 5 minutes, or until golden brown. Remove from oven and toss, and then toast for another 5 minutes, or until golden brown all over. Let cool completely.
- Preheat your oven to 325 degrees F. Spray the bottom and sides of a 9x13" with with nonstick spray. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the sugar, brown sugar, milk powder, and salt. Mix on low speed until evenly blended.
- With the mixer on low speed, add the melted butter and stir for one minute until all the dry ingredients are wet.
- Add the heavy cream and vanilla and continue mixing on low speed for about one minute, until any of the white streaks from the cream have completely blended into the mixture. Scrape down the sides of the bowl with a spatula.
- With the mixer on low speed, add the egg yolks, stirring them into the mixture until combined. Be careful not to over beat (aerate) the mixture, but certain the mixture is glossy and homogenous.
- Pour the filling into the prepared pan and bake for 10 to 15 minutes. You want the filling to be firmer and more set toward the outer edges of the baking pan but slightly jiggly and loose in the center. If the filling is still jiggly all over, give it another 2 to 3 minutes.
- Let the filling cool slightly and add the toasted coconut and toasted almonds. The filling can be used immediately or stored in an airtight container in the refrigerator.
FOR THE GANACHE
- Heat the cream in a microwave safe bowl for about 1 minute.
- Pour the cream over the chocolate chips. Let sit for about 5 minutes. Stir until the chocolate is completely melted. Let cool slightly before using in the cake.
FOR THE DRIP
- Heat the remaining chocolate ganache for about 30 seconds. Add additional 1/4-1/2 cup heavy whipping cream to make the ganache thinner and easily pourable out of a drip bottle.
- On a cake board, spread a dollop of frosting to act as "glue" to the cake. Place the first cake layer, top side up, on the center of the cake board. You will have a little edge of the cake board showing around the cake.
- Spread about 3/4 cup of the coconut buttercream over the cake layer, followed by about 1 cup of the coconut and almond filling. Drizzle with chocolate ganache.
- Place the second cake layer, top side up, on the fillings and repeat step 2.
- Place the final cake layer, top side down, on the second layer of fillings. Apply a thin coat of coconut buttercream around the entire cake to lock in the crumbs. Place the cake in your freezer for 10 to 15 minutes to set the frosting.
- Remove the cake from the freezer and continue to frost the cake with the remainder of the frosting.
- If you want to pipe swirls or any decorate design on the cake, I suggest adding another quarter or half recipe of the coconut buttercream.
- Use the chocolate drip recipe to "drip" the chocolate along the sides of the cake (as shown in the video above).