Almond Joy Layer Cake 12 Servings
Prep 50 min (plus chilling )Bake 35 min
Why bake from a box when you can make this? Our creamy-dreamy chocolate cake with almond-coconut filling is a cinch, and our how-tos will have you layering and frosting like you were born to run a bakery
Ingredients:
2/3 cup unsweetened cocoa powder
1 stick (4 oz.) unsalted butter, cut into 8 pieces
3 oz. semisweet chocolate, chopped (about 1/2 cup)
2 1/4 cups granulated sugar
4 tsp. pure vanilla extract
1/2 tsp. salt plus a big pinch
3 eggs
1 1/2 cups flour
1 1/2 tsp. baking powder
1 tsp. baking soda
1 bag (14 oz.) sweetened shredded coconut (4 packed cups)
2 cups sliced almonds
3 cups heavy cream
1/3 cup confectioners’ sugar
Directions:
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. Whisk in the
butter and chocolate over
low heat until melted, about
2 minutes. Remove from
the heat and whisk in 1 1/2
cups granulated sugar, 2 tsp.
vanilla and 1/2 tsp. 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
3/4 cup cream, the remaining
1/4 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 tsp. vanilla and
3 packed cups coconut.
When cool, fold in 1 1/2 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 4 hours to firm up.
Whip the remaining
2 1/4 cups cream with the
confectioners’ sugar until
stiff. Spread over the cake.
Sprinkle the top with the
remaining almonds.
Don’t Let It Stick
To cut a parchment round for lining a cake pan, trace around the bottom. (Rookie mistake: tracing around the top of the pan—oops, too big.)
Layer with Ease
Use a long serrated knife to slice about 1 inch into the layer, turning as you cut, until you’ve gone all the way around. Repeat, cutting deeper into the layer until it’s evenly sliced in half. (Rookie mistake: trying to slice straight through— crooked city!)
Frost Like a Pro
Use a decorating tool called an offset spatula. The angle of the handle gives you more control as you spread. (Rookie mistake: using a table knife…unless you want to lick the frosting off your knuckles
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