Description
Almond Joy Cake is a decadent dessert that combines rich chocolate cake with a gooey coconut and marshmallow layer, topped with a creamy chocolate ganache and toasted almonds. Inspired by the classic Almond Joy candy bar, this cake offers a perfect balance of chocolate, coconut, and almond flavors and is ideal for gatherings or special occasions.
Ingredients
Scale
For the Cake
- 1 box chocolate cake mix (plus ingredients listed on box – usually eggs, oil, and water)
- 1 teaspoon almond extract
For the Coconut Layer
- 1 cup granulated sugar
- 1 cup whole milk
- 24 large marshmallows
- 14 ounces sweetened shredded coconut
For the Chocolate Topping
- 1/2 cup heavy cream
- 1 cup semisweet chocolate chips
- 1/2 cup sliced almonds (toasted)
- Additional shredded coconut for garnish (optional)
Instructions
- Preheat and Prepare Cake Batter: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish. Prepare the chocolate cake batter according to the package instructions, adding the almond extract to the mix for an extra layer of flavor. Pour the batter into the prepared baking dish and bake as directed on the box. Once baked, allow the cake to cool slightly.
- Make Coconut Layer: While the cake is baking, combine the granulated sugar, whole milk, and marshmallows in a medium saucepan over medium heat. Stir constantly until the marshmallows melt completely and the mixture becomes smooth and slightly thickened. Remove the saucepan from heat and stir in the shredded coconut thoroughly.
- Assemble Coconut Layer on Cake: Spread the warm coconut and marshmallow mixture evenly over the still-warm cake base to create a luscious middle layer.
- Prepare Chocolate Ganache: In a small saucepan, heat the heavy cream until it just starts to simmer. Pour the hot cream over the semisweet chocolate chips placed in a bowl and let it sit for two minutes to soften the chocolate. Stir gently until you achieve a smooth and glossy ganache.
- Finish the Cake: Spread the chocolate ganache evenly over the coconut layer. Sprinkle the toasted sliced almonds generously on top, adding extra shredded coconut if desired for garnish. Let the cake cool completely to allow the layers to set, then refrigerate for cleaner slicing.
Notes
- Toasting the almonds enhances their crunch and brings out deeper flavor.
- Using a homemade chocolate cake in place of the boxed mix is a delicious substitute.
- This cake tastes even better the next day as the flavors meld together.
