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Almond Joy Layer Cake

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This Almond Joy Layer Cake transforms the classic candy bar into a stunning dessert. Layers of fudgy chocolate cake are filled with a sweet coconut cream, topped with crunchy almonds, and finished with a silky chocolate ganache. It’s rich, nutty, and absolutely unforgettable.

Ingredients

Scale

For the Chocolate Cake:

  • 2 cups all-purpose flour

  • 3/4 cup unsweetened cocoa powder

  • 2 tsp baking soda

  • 1 tsp baking powder

  • 1/2 tsp salt

  • 1 cup buttermilk (or milk + 1 tbsp vinegar)

  • 1/2 cup vegetable oil

  • 2 large eggs

  • 1 3/4 cups granulated sugar

  • 1 tsp vanilla extract

  • 1 cup hot water or hot coffee (for extra depth)

For the Coconut Filling:

  • 2 cups sweetened shredded coconut

  • 1 cup sweetened condensed milk

  • 1/2 tsp vanilla extract

  • Pinch of salt

For the Chocolate Ganache:

  • 1 cup heavy cream

  • 8 oz semisweet or dark chocolate, chopped

  • 1 tbsp butter (optional for shine)

For Assembly & Topping:

  • 1/2 cup toasted sliced or whole almonds

  • Extra coconut (optional, for garnish)

Instructions

1. Preheat the Oven:

Preheat to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper.

2. Make the Chocolate Cake:

In a large bowl, whisk together flour, cocoa, baking soda, baking powder, and salt.
In another bowl, mix buttermilk, oil, eggs, sugar, and vanilla. Gradually add dry ingredients, then slowly pour in hot water or coffee, mixing until smooth.
Divide evenly into pans and bake for 25–30 minutes or until a toothpick comes out clean. Cool completely before assembling.

3. Prepare the Coconut Filling:

In a bowl, mix coconut, condensed milk, vanilla, and salt until fully combined. It should be thick and spreadable.

4. Make the Ganache:

Heat cream until steaming (but not boiling), pour over chopped chocolate, let sit for 1 minute, then stir until smooth. Add butter for extra gloss if desired. Let it cool slightly to thicken for spreading.

5. Assemble the Cake:

Place one cake layer on a serving plate. Spread half the coconut filling over the top. Repeat with the second layer and the rest of the filling. Top with the third cake layer.

Pour chocolate ganache over the top and let it drip down the sides. Garnish with toasted almonds and extra shredded coconut if desired.

Serving Suggestions:

 

  • Serve chilled or at room temperature

  • Pair with coffee or cold milk

  • Add a scoop of vanilla or coconut ice cream for an extra treat

Notes

Pro Tips:

  • Use hot coffee instead of water in the batter to enhance chocolate flavor

  • Toast your almonds for extra depth and crunch

  • Chill the cake slightly before slicing for cleaner cuts

Common Mistakes to Avoid:

  • Overbaking – chocolate cakes dry out fast, so keep an eye on them

  • Using too much coconut filling – don’t overload or layers may slide

  • Not cooling the ganache – too runny and it won’t stay put

Storage Instructions:

  • Store covered in the fridge for up to 5 days

  • Let come to room temp before serving for best flavor

  • Freeze slices individually for up to 2 months

 

Enjoy your Almond Joy Layer Cake — it’s like the candy bar grew up and became a showstopper!

Find it online: https://bakesbliss.com/almond-joy-layer-cake/