ALMOND JOY LAYER CAKE
This is an absolutely fabulous recipe in both the taste and looks department. It was straight forward to follow and came from Rachael Ray's magazine "Everyday". If you like chocolate, coconut and almonds you will love this cake. It is very moist and flavourful! The only thing I changed was that I used semisweet chocolate chips instead of a chopped chocolate bar.
Provided by hannahvankirk
Categories Dessert
Time 1h25m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 811.4, Fat 54.8, SaturatedFat 32.7, Cholesterol 148.3, Sodium 379, Carbohydrate 78.8, Fiber 6.6, Sugar 56, Protein 10.6
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Nishan Ahamed
[email protected]I had some trouble getting the cake to rise properly, but it still tasted good. The cake was moist and the filling was creamy. I would recommend making sure to measure the ingredients correctly next time.
Jeffery Daniels
[email protected]This cake was a little too sweet for me, but it was still very good. The cake was moist and fluffy, and the filling was creamy. I would recommend using a little less sugar next time.
Muhammad Habib
[email protected]I'm not usually a fan of chocolate cake, but this one is amazing! The almond joy filling is the perfect touch. I will definitely be making this again.
Mziwethemba Mtshazo
[email protected]This cake is so good! I love the almond joy flavor. The cake is also very moist and fluffy. I will definitely be making this again.
Josh Denison
[email protected]I made this cake for a party and it was a huge hit! Everyone loved it. The cake was moist and fluffy, and the filling was rich and creamy. I highly recommend this recipe.
Arslan Farooqofficial
[email protected]This cake was a little too dry for me, but it still tasted good. The cake was flavorful and the filling was creamy. I would recommend using a little more moisture next time.
Line Otukolo
[email protected]I'm not a big fan of coconut, but I still liked this cake. The cake was moist and fluffy, and the filling was creamy. I would recommend using a little less coconut next time.
NGULA ISHAQ
[email protected]This cake is delicious! I love the almond joy flavor. The cake is also very moist and fluffy. I will definitely be making this again.
joseph edge
[email protected]I had some trouble getting the cake to rise properly, but it still tasted good. The cake was moist and the filling was creamy. I would recommend making sure to measure the ingredients correctly next time.
Menahil Fatima
[email protected]This cake was a little too sweet for me, but it was still very good. The cake was moist and fluffy, and the filling was creamy. I would recommend using a little less sugar next time.
Dennis Saitoti
[email protected]I'm not usually a fan of chocolate cake, but this one is amazing! The almond joy filling is the perfect touch. I will definitely be making this again.
Imtiaz Imtiaz
[email protected]This cake is so good! I love the almond joy flavor. The cake is also very moist and fluffy. I will definitely be making this again.
DaReal Grill
[email protected]I made this cake for my family and they loved it! The cake was gone in no time. I will definitely be making this again.
Liaquat Ali Halepoto
[email protected]I was pleasantly surprised by how easy this cake was to make. It came out perfect! The cake was moist and the filling was creamy. I will definitely be making this again.
Bobbie Riffle
[email protected]This cake is delicious! I love the combination of chocolate and coconut. The cake is also very moist and fluffy. I will definitely be making this again.
Passang Wangmo
[email protected]I made this cake for a special occasion and it was a huge success! Everyone loved it. The cake was moist and fluffy, and the filling was rich and creamy. I highly recommend this recipe.
Victoria Okon
[email protected]This cake was a hit! It was so moist and flavorful. The almond joy filling was the perfect touch. I will definitely be making this again.