If you like chocolate, almonds and coconut, you will love this cake… It can be used as is, or you can whip it to create a smoother, slightly lighter consistency. My favorite candy bar is an almond joy. Enter your email below and receive a weekly update of new video tutorials, recipes and more. I prefer the raw almonds but feel free to toast them if that is your preference. I guess this could also be called Mounds Cake too if you removed the almonds from the top. But we’ve found it. I'll be making this cake soon. Remove the pan from the heat and stir in the coconut and coconut extract. How would this be if made a day ahead,would it get mushy? If you do make the cake as written, when ready to serve, you should remove the cake from the refrigerator about 2 hours before serving so it can be warm a bit. You could increase the recipe by 1/2 giving you approx. While the cake is still warm, gently poke holes in the cake using a fork. (Also, if you’re looking for a doctored chocolate cake mix recipe to use instead of scratch, we LOVE this one! In a medium saucepan over medium heat, melt butter along with chocolate chips and milk. They will probably be covered with fondant. Using a hand mixer or the whisk attachment of your stand mixer, begin on low speed gradually increasing to medium speed, whip the ganache approximately 1-2 minutes or until it has lightened in color and is smooth. However…. To my surprise, there was no coffee flavor at all. Add softened butter a few pieces at a time while the mixer is on low speed. I don’t know that it would add to the flavor. To make this a bit easier to cut into, you can pop the cake in the fridge for about an hour or so to let the chocolate cool and set up a bit. I do have one question please. Add the remaining egg mixture in 2 pourings, beating for 20 seconds after each pour. Pour into 3 prepared 8" pans and bake at 350 degrees for 25 to 30 minutes or until the center of the cake springs back to the touch and a toothpick comes out clean. Then, while rotating the cake on my turntable, I smooth the frosting with a bench scraper. I didn’t say the name of the cake when I asked a friend to do a taste test.

I used a dark chocolate cake mix. Thank you, again! I think this recipe does that. The next most important player in this Almond Joy Cake is the Coconut Filling!

You saved Almond Joy® Cake to your. Her comment – “it tastes just like an Almond Joy or Mound”! Decadent chocolate cake layers with a thick and flavorful coconut filling, frosted in rich ganache. They cooked perfectly. Some of the condensed milk should seep a bit into those holes. This recipe makes approx. Hope you will enjoy the cake. At this point you could also whip the ganache, for a lighter consistency ganache. The ganache as a filling is an optional step, but it takes our already chocolatey cake layers to a whole new level of decadence. Thanks Cake Queen for sharing…=). Allow to cool completely before spreading between the layers. Yum! Required fields are marked *. I’m going to try it soon. This cake turned out awesome as a mounds cake (left out the almonds). Grease a 9x13-inch cake pan with cooking spray. Pour batter into the prepared cake pan. You can also do this step in the microwave using a microwave safe bowl. This is my kind of cake! In a mixing bowl, add the dry ingredients: sugar, flour, cocoa, baking soda, baking powder, and salt. Copyright © 2020 My Cake School. Easy too! But, or course, to have an almond joy cake you need the coconut filling. Be the first to get notified of the newest recipes. This is an AMAZING cake. Fold in chocolate chips and almonds. When it was time to assemble the cake, we spread a thin layer of ganache onto each layer and then followed with a layer of coconut filling! Hi Melissa, Loved reading your review and how you made the recipe work with substitutions you needed to make. When you take out a spoon full and it holds its shape it is ready to spread on the cake.

My husband said it’s the “best chocolate cake I’ve made, and don’t change a thing”. Method is important when using the Reverse Creaming Method. I just tried this recipe.

Scrape the bottom and sides of bowl. If it becomes too soft, just refrigerate a few minutes, 1 cup (220g) hot coffee, it can be instant or brewed, 2 1/2 cups (220g) sweetened coconut ( I used Bakers Flake Coconut), 1/2 bag (144g) mini marshmallows or 24 large (155g) marshmallows (the large one can be cut into small pieces for easier melting), 650 grams chocolate, chopped into small pieces (We used Trader Joe's Pound Plus Dark Chocolate which is 54% cocoa). Follow instructions on box if using a different brand. That chart you linked is very helpful! Hi Beverly!

I just wanted to say thanks for posting this! We added another layer of chocolate to this recipe with a Simple Spreadable Chocolate Ganache! I did end up with a ton of ganache leftover, so could have probably gotten by with half of what the recipe called for, but I used it to make some delicious truffles. Make sure to leave a note or photo in the comments below! Oh my heavens! Stir until all the chocolate pieces have melted. : Chocolate Sour Cream Doctored Cake Mix.). Then, heat your bench scraper (or spatula) in a pot of very hot water, dry off and glide it over the chilled frosting. Allrecipes is part of the Meredith Food Group. I was looking to make a cake for the hubby, who has recently been on an Almond Joy/Mounds kick. I am thrilled that everyone loved the cake. This cake looks great. I'm SO making this.



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