Almond Joy Layer Cake ππ°
Almond Joy Layer Cake ππ°
Prep Time: 30 minutes | Cooking Time: 25 minutes | Total Time: 2 hours (including chilling)
Kcal: 450 kcal | Servings: 12 servings
_____Ingredients:_____
For the Cake Layers:
2 cups all-purpose flour
2 cups granulated sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 cup buttermilk, room temperature
1/2 cup vegetable oil
2 large eggs, room temperature
2 teaspoons vanilla extract
1 cup boiling water
For the Almond Coconut Filling:
1 can (14 ounces) sweetened condensed milk
1 cup shredded sweetened coconut
1/2 cup sliced almonds
For the Chocolate Ganache:
1 cup semi-sweet chocolate chips
1/2 cup heavy cream
For the Topping:
1 cup sweetened whipped cream
1/4 cup sliced almonds
1/4 cup shredded sweetened coconut
_____Directions:_____
Preheat the oven to 350Β°F (175Β°C). Grease and flour three 9-inch round cake pans.
In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
In another bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract.
Gradually add the wet ingredients to the dry ingredients, mixing until smooth.
Stir in the boiling water until well combined. The batter will be thin.
Divide the batter evenly among the prepared cake pans.
Bake for 22-25 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
For the Almond Coconut Filling:
In a medium saucepan, combine the sweetened condensed milk, shredded coconut, and sliced almonds.
Cook over medium-low heat, stirring constantly, until the mixture thickens, about 5-7 minutes. Remove from heat and let cool slightly.
For the Chocolate Ganache:
Place the chocolate chips in a heatproof bowl.
In a small saucepan, heat the heavy cream over medium heat until it begins to simmer.
Pour the hot cream over the chocolate chips and let sit for 2-3 minutes.
Whisk the chocolate and cream together until smooth and glossy.
Assembly:
Place one cake layer on a serving plate or cake stand. Spread half of the almond coconut filling over the top.
Top with another cake layer and spread the remaining filling over it.
Place the final cake layer on top. Pour the chocolate ganache over the cake, allowing it to drip down the sides.
Chill the cake in the refrigerator for 30 minutes to set the ganache.
Before serving, top the cake with sweetened whipped cream, sliced almonds, and shredded coconut.
