Almond Joy Layer Cake
A tender chocolate layer cake with a coconut-almond filling and a glossy ganache drizzle, inspired by the popular candy bar.
Ingredients
For the Cake
- 2 cups all-purpose flour
- 2 cups sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- 1 cup boiling water
For the Filling
- 1 cup flaked coconut
- 1 cup almond slivers
For the Frosting
- 1 cup butter for frosting
- 2 cups powdered sugar
- 1/4 cup coconut milk for frosting
For the Ganache
- 1 cup chocolate ganache for drizzling
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease and flour three 9-inch round cake pans.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
- Add eggs, whole milk, vegetable oil, and vanilla extract, and beat on medium speed for 2 minutes until smooth.
- Stir in the boiling water until fully combined.
Baking the Cake
- Divide the batter evenly among the prepared pans and bake for 30–35 minutes or until a toothpick comes out clean.
- Let the cakes cool in their pans for 10 minutes before transferring to wire racks to cool completely.
Making the Filling
- In a bowl, mix together flaked coconut and almond slivers.
Making the Frosting
- Beat the butter until creamy, gradually add the powdered sugar, then add coconut milk, beating until smooth and fluffy.
Assembling the Cake
- Place one cake layer on a serving plate and spread an even layer of the coconut-almond mixture on top.
- Add the second cake layer and repeat. Top with the third layer.
- Frost the entire cake with the coconut frosting and drizzle the chocolate ganache over the top.
Serving
- Slice and enjoy, using a long knife for neat slices.
Notes
For best results, cool the layers completely before frosting, and drizzle ganache when frosting is stable. Can be stored in the refrigerator.