Chocolate Almond Joy Cake Recipe

If you’re a fan of the irresistible combination of chocolate, coconut, and almonds, then you’ll absolutely love this Chocolate Almond Joy Cake.

Inspired by the classic candy bar, this cake is packed with rich chocolate flavor, creamy coconut filling, and a silky chocolate ganache – all topped off with crunchy almonds for that perfect texture.

It’s the ultimate dessert for special occasions or when you just need something truly indulgent.

Ingredients List

For the Chocolate Cake:

• 1 3/4 cups (228g) all-purpose flour
• 2 cups (414g) sugar
• 3/4 cup (85g) cocoa powder
• 2 1/4 tsp baking soda
• 1/2 tsp baking powder
• 1 tsp salt
• 1 cup (240ml) milk
• 1/2 cup (120ml) vegetable oil
• 1 1/2 tsp vanilla extract
• 2 large eggs
• 1 cup (240ml) hot water

For the Coconut Filling:

• 14 oz can sweetened condensed milk
• 3 cups (280g) sweetened shredded coconut
• 2–4 tbsp sliced almonds (optional, but adds great texture)

For the Coconut Frosting:

• 1 1/4 cups (280g) butter (softened)
• 1 1/4 cups (237g) shortening
• 10 cups (1150g) powdered sugar
• 1 1/2 tbsp coconut extract
• 5–6 tbsp (90-105ml) water or milk

For the Chocolate Ganache:

• 6 oz (1 cup) semi-sweet chocolate chips
• 1/2 cup (120ml) heavy whipping cream

Optional Garnishes:

• Almond Joy candy bars (chopped or whole for decoration)

Required Kitchen Tools

When making this Chocolate Almond Joy Cake, it’s essential to have the right tools to make the process smoother. Here’s what you’ll need:

1. Mixing Bowls: For combining the dry ingredients and mixing the wet ingredients.
2. Electric Mixer: A hand mixer or stand mixer makes combining the frosting and cake batter much easier.
3. Cake Pans: Two 9-inch round cake pans, greased and lined with parchment paper for easy removal.
4. Spatula: To spread frosting and ganache evenly over the cake.
5. Cooling Rack: To ensure your cakes cool properly before frosting.
6. Saucepan: For making the chocolate ganache.

Baking the Chocolate Cake

The foundation of this Chocolate Almond Joy Cake starts with a rich, moist chocolate cake. It’s quick and easy to prepare, but it yields a cake that’s absolutely delicious. Here’s how to make the perfect chocolate cake for this indulgent dessert:

Mixing the Cake Batter

1. Combine the Dry Ingredients:
   In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Mixing the dry ingredients thoroughly ensures that the cocoa powder and baking soda are evenly distributed, which helps your cake rise perfectly.
2. Add the Wet Ingredients:
   To the dry ingredients, add the milk, vegetable oil, vanilla extract, and eggs. Using an electric mixer on medium speed, beat the ingredients until smooth. You’ll notice that the batter is thick at first, but don’t worry—this is exactly what you want.
3. Add the Hot Water:
   Gradually pour in the hot water and mix until the batter becomes smooth and slightly runny. The hot water helps to dissolve the cocoa powder and gives the cake that rich, fudgy texture. Your batter should be pourable but thick enough to hold its shape.
4. Pour the Batter into the Cake Pans:
   Divide the cake batter evenly between the two prepared 9-inch cake pans. Use a spatula to smooth the tops for even baking.
5. Bake the Cakes:
   Bake the cakes in a preheated 350°F (175°C) oven for about 30-35 minutes, or until a toothpick inserted into the center comes out clean. Baking times may vary slightly, so be sure to check after 30 minutes.
6. Cool the Cakes:
   Once baked, remove the cakes from the oven and place them on a cooling rack. Allow the cakes to cool in the pans for 10 minutes, then carefully turn them out onto the rack to cool completely. Cooling is crucial so that the cake layers do not crumble when you start assembling.

Pro Tip:

To ensure your cakes are evenly baked, rotate the pans halfway through baking to prevent any hot spots in the oven.

Assembling the Cake with Coconut Filling and Frosting

Once the chocolate cakes have cooled, it’s time to add the delicious layers of coconut filling and frosting that will transform this dessert into a true indulgence. Follow these steps to assemble your Chocolate Almond Joy Cake with precision:

Preparing the Coconut Filling

1. Mix the Coconut Filling:
   In a medium bowl, combine the sweetened condensed milk and shredded coconut. Stir them together until the coconut is evenly coated with the creamy milk. For an extra crunch, you can also fold in sliced almonds, but this is optional depending on how much almond flavor you prefer. The coconut filling should be thick and sticky, making it the perfect layer to go between the cakes.
2. Spread the Coconut Filling:
   Once the chocolate cakes are completely cooled, place one cake layer on a serving platter or cake board. Gently spread an even layer of the coconut filling on top of the first cake layer. Be generous with the filling so that every bite has a satisfying coconut flavor.
3. Top with the Second Cake Layer:
   Place the second cake layer on top of the coconut-filled cake, pressing down gently to ensure it sits evenly. This will form the base for your coconut frosting and the chocolate ganache topping.

Frosting the Cake

1. Prepare the Coconut Frosting:
   In a large mixing bowl, beat together the butter and shortening with an electric mixer until light and fluffy. Gradually add the powdered sugar, one cup at a time, and continue to beat until the mixture becomes thick and smooth. Add the coconut extract and water or milk, adjusting the liquid until you achieve a smooth, spreadable consistency.
2. Frost the Cake:
   Using a spatula, spread a generous layer of coconut frosting over the top and sides of the cake. Start by spreading frosting on the top, then work your way down the sides. Be sure to cover the entire surface of the cake evenly. The frosting should have a smooth finish, but if you like a more rustic look, you can leave it with a slightly textured finish.

Pro Tip:

If you want a cleaner finish on your frosting, run a hot knife around the edges of the cake to smooth out the frosting, or dip your spatula in warm water and wipe it off frequently as you frost.

Adding the Finishing Touches with Chocolate Ganache

Now that your Chocolate Almond Joy Cake is assembled with the coconut filling and frosting, it’s time to add the decadent chocolate ganache and make this cake truly shine. The ganache will add a rich, glossy finish that perfectly complements the fluffy coconut and moist chocolate layers. Here’s how to make and apply the ganache:

Making the Chocolate Ganache

1. Heat the Cream:
   In a small saucepan, heat the heavy whipping cream over medium heat. Stir occasionally, and bring it to a simmer. Be careful not to let it come to a full boil—just a gentle simmer will do.
2. Melt the Chocolate:
   Once the cream is simmering, remove it from the heat and pour it over the semi-sweet chocolate chips in a heatproof bowl. Let it sit for about 2-3 minutes to allow the chocolate to soften, then stir until smooth and glossy. The ganache should be thick but pourable. If it’s too thick, add a bit more cream to reach your desired consistency.
3. Cool the Ganache:
   Allow the ganache to cool slightly, but don’t let it harden completely. The ideal temperature is just warm enough to pour over the cake but not so hot that it melts the frosting underneath.

Pouring and Decorating the Cake

1. Pour the Ganache:
   Slowly pour the cooled ganache over the top of the cake, letting it gently spill over the edges. Use a spatula to help guide it over the sides if necessary. Be sure to cover the top and sides of the cake with a glossy, even layer of ganache.
2. Garnish with Almonds and Candy Bars:
   For that extra touch of flavor and texture, top the cake with chopped Almond Joy candy bars (or simply use whole bars for decoration). You can also sprinkle sliced almonds around the edges for an added crunch and to give the cake a beautiful, finished look.

Final Touch:

Once the ganache has set, your Chocolate Almond Joy Cake is ready to serve! The combination of chocolate, coconut, and almonds will make every bite a delightful treat. This cake is perfect for birthdays, holidays, or any occasion where you want to wow your guests with something extraordinary.

Storage Instructions

How to Keep Your Chocolate Almond Joy Cake Fresh

To keep your Chocolate Almond Joy Cake fresh, store it in an airtight container at room temperature for up to 3 days. If you live in a particularly warm environment, it may be best to refrigerate the cake, but be sure to let it come to room temperature before serving for the best texture and flavor.

Freezing Your Cake

If you want to store the cake for a longer period, you can freeze it. Wrap the cake tightly in plastic wrap, then place it in a freezer-safe bag or container. The cake can be frozen for up to 1 month. When you’re ready to enjoy it again, simply let it thaw in the fridge overnight or at room temperature for a few hours.

Conclusion

This Chocolate Almond Joy Cake brings the beloved candy bar to life in cake form, with a moist, chocolatey base, a creamy coconut filling, and a rich chocolate ganache topping. It’s an indulgent dessert that’s perfect for any occasion, and with its combination of flavors and textures, it’s sure to impress anyone who takes a bite. Whether you’re serving it for a special celebration or just because you’re craving something sweet, this cake will be a crowd-pleaser.

So, roll up your sleeves and get baking—your Chocolate Almond Joy Cake is waiting to become the star of your next dessert table!