This almond joy cake has a moist chocolate cake interior with a chewy coconut filling, covered in a fluffy coconut buttercream.
Ingredients
Chocolate Cake
1/2 stick butter (softened) 1/3 cup oil 1 egg 1 cup granulated sugar 1 teaspoon vanilla 1 1/4 cup flour 1 3/4 teaspoon baking powder 1/2 teaspoon salt 1/3 cup cocoa powder
1/2 teaspoon espresso powder 1 cup hot water
Coconut Filling
12 oz. can sweetened condensed milk
2 1/2 cups shredded unsweetened coconut
1/4 cup slivered almonds
Coconut Buttercream
4 egg whites at room temperature
1 1/4 cup granulated sugar
1 1/4 cup ( 2 1/2 sticks) butter at room temperature
1/2 cup chocolate chips
Chocolate Ganache
1 cup chocolate chips or 8 oz chocolate
1/2 cup heavy cream
Instructions
Chocolate Cake
1. Combine butter and oil in a stand mixer. 2. Add in the egg, sugar and vanilla and beat until well combined. 3. In a seperate bowl, whisk together the flour, baking powder, salt, cocoa powder and espresso powder. 4. Add about 1/3 of the dry mixture to the wet ingredients and mix until just combined. Then add in about 1/2 of the water. Repeat for the rest of the dry mixture and water making sure to end with the dry mixture. 5. To prepare the pans, cut 2 8 inch circles of parchment paper and place in the bottom of the pans. Next spray all sides of the pans with cooking spray. Then coat the pan with flour so it is lightly dusted.
6. Place the cakes in the oven for 20-24 minutes or until a toothpick inserted comes out clean.
7. Remove the cakes from the oven and place on the counter for 10 minutes. After 10 minutes tip the cakes out onto a cooling rack and let them come to room temperature.
Coconut Filling
1. In a small bowl combine all ingredients.
2. Set aside for later.
Coconut Buttercream
1. Wipe down the bowl of a stand mixer and all utensils with lemon juice. 2. Using the whisk attachment, combine sugar and egg whites in the bowl of a stand mixer. 3. On the stove, set the bowl over a pot of simmering water to create a double boiler. 4. Stir continuouly until the sugar syrup reaches 235 F, about 5 minutes. 5. Take the sugar syrup off the heat and place back onto the mixer. Whisk on high speed until the bowl is no longer warm to the touch and stiff peaks are formed, about 10 minutes. 6. Switch to the paddle attachment and add in the butter one tablespoon at a time.
7. Pour in the coconut extract and beat on high speed until the frosting is fluffy.
Chocolate Ganache
1. In a double boiler over low heat, bring the heavy cream to a simmer.
2. pour the hot cream over the chocolate chips and let it rest for 3 minutes.
3. After 3 minutes, whisk together the cream and chocolate until it forms a ganache.
Cake Assembly
1. Once the cakes are fully cooled, level them with a cake leveler or serated knife so each layer is the same height and has a flat surface.
2. Place one layer on the cake turntable securing it with a dab of frosting.
3. Next spread a generous layer of the coconut filling and spread evenly with an offset spatula.
4. Place the next layer of cake and repeat filling and stacking for the rest of the layers.
5. Frost the outside of the cake with a crumb coat. A crumb coat is a thin layer of frosting that secures all of the crumbs in place, so they don't end up in the outside layer of frosting.
6. Place the cake in the fridge for 10 minutes.
7. Finish frosting the outside of the cake using an offset spatula and cake scraper.
8. Pour the chocolate ganache over the top of the cake letting it drip down the sides to form drips.
9. Put the remaining frosting in a piping bag fitted with a star tip and pipe on swirls on the top and bottom of the cake.
10. Place the garnishing almond slivers.
11. Enjoy!
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