Easy Almond Joy Cake Recipes

ALMOND JOY CAKE RECIPE

Steps:

• Preheat oven to 350 degrees
• Grease and flour THREE 8 inch cake pans
• In a mixing bowl, add the dry ingredients: sugar, flour, cocoa, baking soda, baking powder, and salt. Whisk for 1 minute to blend.
• Add softened butter a few pieces at a time while the mixer is on low speed. Mix until the dry ingredients look like coarse sand and the dry ingredients are moistened. Scrape the bottom and sides of the bowl.
• In a separate bowl whisk the eggs, milk , oil and vanilla until blended.
• Method is important when using the Reverse Creaming Method. With the mixer on low speed, SLOWLY add approximately 1/2 of the egg mixture to the dry ingredients. Increase the speed to medium and mix for 1 1/2 minutes at medium speed. Don't mix above medium speed. Scrape the bottom and sides of bowl. Add the remaining egg mixture in 2 pourings, beating for 20 seconds after each pour. Scrape the sides and bottom of bowl.
• Slowly add the cup of hot coffee and mix another 30 seconds until blended. The batter will be very runny. Don't worry!
• Pour into 3 prepared 8" pans and bake at 350 degrees for 25 to 30 minutes or until the center of the cake springs back to the touch and a toothpick comes out clean.
• Cool the cakes 10 minutes on a rack and then turn out of the pans.
• *Yields approx 9 cups of batter.
• In a saucepan over medium heat add the milk, sugar and marshmallows.
• Stir until the sugar is dissolved and the marshmallows are melted. It is a slow process because you don't want the milk to boil. Use the back of the spoon to press the marshmallow to the side of the pan while stirring to speed things along.
• Remove the pan from the heat and stir in the coconut and coconut extract.
• Allow to cool completely before spreading between the layers. It can be made in advance and refrigerated.
• Put the chocolate into a heat proof bowl. Heat the cream until it just begins to boil, remove from the heat and pour over the chocolate.
• Let the mixture sit for 5 minutes before stirring. Stir until all the chocolate pieces have melted. You could also use an immersion blender or hand mixer to finish blending, making sure that all the chocolate pieces have melted.
• Allow the ganache to completely cool to room temperature. When you take out a spoon full and it holds its shape it is ready to spread on the cake.
• At this point you could also whip the ganache, for a lighter consistency ganache. Using a hand mixer or the whisk attachment of your stand mixer, begin on low speed gradually increasing to medium speed, whip the ganache approximately 1-2 minutes or until it has lightened in color and is smooth.
• When assembling our three layer chocolate cake, we spread the first and second layers with a thin layer of chocolate ganache followed by a layer of our coconut filling.
• After placing the third layer, we frosted the cake in chocolate ganache and topped off the cake with coconut filling followed by a generous mound of flaked coconut.
• We pressed sliced almonds here and there around the sides of the cake towards the bottom.

ALMOND JOY CAKE

Steps:

• Prepare cake mix according to cake mix instructions and bake in a 9x13" pan or a 9x13" brownie pan. You may also substitute a brownie mix for the cake mix.
• Ten minutes before the cake or brownies are done, cook butter, sugar, evaporated milk, and marshmallows for 10 minutes.
• Remove from heat and mix in coconut and almonds.
• Pour over cake while still warm.
• Cool.
• Frost with any dark chocolate frosting (make your own homemade frosting or use store bought).

ALMOND JOY CAKE

Steps:

• Preheat oven to 325°. Grease and flour two 9-in. round baking pans. In a large bowl, combine cake mix, buttermilk, eggs and oil; beat on low speed 30 seconds. Beat on medium 2 minutes. Divide batter between prepared pans. Bake until a toothpick inserted in the center comes out clean, 28-32 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely., For filling, in a large saucepan, combine marshmallows, sugar, milk and cornstarch. Cook and stir over low heat until marshmallows are melted; increase heat to medium and bring to a boil, stirring constantly. Stir in coconut and almonds. Remove from heat; cool. Refrigerate filling until cold but still spreadable, about 45 minutes., Using a long serrated knife, cut each cake horizontally in half. Place 1 cake layer on a serving plate. Spread with 1/3 of coconut filling. Repeat twice. Top with remaining cake layer. Spread fudge frosting over top and sides of cake. Refrigerate until set, at least 1 hour. Garnish with coconut flakes and almonds if desired. Refrigerate leftovers.

ALMOND JOY® CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch cake pan with cooking spray.
• Combine chocolate cake mix, water, eggs, and oil in a large bowl; beat with an electric mixer on medium speed until smooth, about 2 minutes. Pour batter into the prepared cake pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 26 to 31 minutes.
• Mix 1 cup evaporated milk, 1 cup sugar, and marshmallows together in a large pot; cook and stir over medium-low heat until marshmallows are melted, about 5 minutes. Stir in coconut. Pour coconut mixture over hot cake.
• Combine 1/2 cup evaporated milk, butter, and 1/2 cup sugar in a saucepan; bring to a boil, stirring constantly. Fold in chocolate chips and almonds. Spread over coconut layer.
• Cool cake until coconut layer and chocolate layer are set, about 30 minutes.

ALMOND JOY LAYER CAKE

Steps:

• Preheat the oven to 325. Butter two 8-inch-by-2-inch round cake pans. Line with parchment and butter the parchment.
• In a medium saucepan, bring 2/3 cup water to a boil. Whisk in the cocoa powder until smooth. Whist in the butter and chocolate over low heat until melted, about 2 minutes. Remove from the heat and whisk in 1 ½ cups granulated sugar, 2 teaspoons vanilla and ½ teaspoons salt. Whisk in 1 egg at a time, beating well after each addition.
• In a large bowl, stir together the flour, baking powder and baking soda. Pour in the chocolate mixture until smooth. Stir in 1 packed cup coconut. Divide the batter between the pans and bake in the lower third of the oven for 35 minutes or until firm in the center. Let cool in the pans on racks for 10 minutes, then invert onto racks to cool completely.
• While the cake cools, spread the almonds on a rimmed baking sheet and toast for 12 minutes; let cool.
• In a saucepan, combine ¾ cup cream, the remaining ¾ cup granulated sugar and pinch salt and simmer, stirring, over medium heat until the sugar is dissolved, about 3 minutes. Remove from the heat and stir in the remaining 2 teaspoons vanilla and 3 packed cups coconut. When cool, fold in the 1 ½ cups almonds.
• Split the cake layers to make 4 layers. Place 1 layer cut side up on a cake stand and spread with 1 cup of the coconut-almond mixture. Top with the second layer cut side down and spread with 1 cup more of the mixture. Repeat with the remaining 2 cake layers and filling, spreading the filling on the top. Cover the cake with plastic wrap and refrigerate for at least 4 hours to firm up.
• Whip the remaining 2 ¼ cups cream with the confectioners' sugar until stiff. Spread over the cake. Sprinkle the top and or sides with the remaining almonds.