Almond Joy® Layer Cake

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Almond Joy Layer Cake
By Chef Eddy Van Damme
Prep Time:
2h 10m
Bake/Cook Time:
40m
Yield:
One 8-inch cake, about 8-10 servings

Chef Eddy took the classic flavor of an Almond Joy® candy bar and transformed it into a moist and tender layer cake that could very well become your new favorite dessert.

El Chef Eddy tomo el sabor clásico de una barra de caramelo Almond Joy® y la transformo en una torta suave y húmeda de capas que podría ser bienvenida como tu postre favorito.

Rating:
Rate it yourself
Tested by Chef Eddy
Tested by Dixie Crystals
Products Used

Ingredients

Chocolate Cake

  • 2 1/4 cups all-purpose flour*
  • 3/4 cup Dutched cocoa powder
  • 2 teaspoons baking soda
  • 2 cups Dixie Crystals Extra Fine Granulated Sugar
  • 2 large eggs
  • 1 cup buttermilk
  • 1 cup vegetable oil
  • 1 tablespoon vanilla extract
  • 2 teaspoons almond extract
  • 1 teaspoon salt
  • 1 cup water

Coconut Filling

Garnish

  • *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Directions

  1. Preheat oven to 310°F.
  2. Butter and flour three 8-inch baking pans and set aside. (Fitting a round piece of parchment paper on bottom of baking pan is highly recommended for easy removal of cake.)
  3. Sift together flour, cocoa powder, baking soda and sugar and set aside.
  4. In a bowl large enough to hold all ingredients whisk eggs and buttermilk until well combined. Add oil, vanilla, almond extract and salt and whisk smooth. 
  5. Meanwhile heat water until hot.
  6. Add dry ingredients buttermilk-egg mixture and whisk smooth. Add hot water in 3 increments, while whisking the batter smooth in between additions.
  7. Divide batter evenly into pans and place in oven. Bake for 40-45 minutes until an inserted toothpick comes out clean.
  8. After 5 minutes turn upside down on a parchment-lined surface and allow to cool completely before filling or frosting, about 1 hour.
  9. Meanwhile prepare filling. Bring sugar and water to boil and remove from heat. Add coconut and stir to combine.
  10. Add heavy cream or canned coconut milk in 5 increments stirring in between. Cover with plastic food film and let cool.
  11. Place a cake round on a serving platter and spread with half of coconut filling ensuring to keep 1/2 inch away from edge. Cover with another cake layer and spread remaining coconut mixture on top.
  12. Place remaining cake layer on top. Frost cake using about 2/3 of chocolate ganache. If ganache has not firmed yet to a consistency of regular frosting, remove 1/2 of ganache from bowl and set bowl over a few ice cubes. Stir constantly until slightly thicker. Wait a few minutes and allow ganache to thicken. If ganache was over chilled and has become too firm to spread, soften in a microwave oven in 3-4 second increments.
  13. Scatter whole almonds on top. Heat remaining ganache until lukewarm and pour over almonds and entire surface of the cake. Place sliced almonds around bottom edge of the cake (if desired).
  14. Serve cake at room temperature.
Dixie Crystals Insight

NOTE: Be sure to use shredded unsweetened coconut for the filling as it will resemble the filling of the real candy bar.

Almond Joy® is a registered trademark of The Hershey Company. All rights reserved.

Rate & Review
or to post comments
Smokyfeet
Aug 11, 2017

I made this cake as directed and the results were o.k. The batter was a little watery so that made me skeptical because it wasn't like any other cake batter I've made before. And I had to bake it while longer that stated. If I make this cake again I may just use a base batter and add the dutch chocolate. The "coconut" part of the cake never became stiff enough for me. The liquid never thickened so it just soaked the cake itself. Overall the cake tasted good but with some work it could be better.

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Torta de Capas Almond Joy®

Products Used
1
107
317
Almond Joy Layer Cake
Por Chef Eddy Van Damme
Tiempo de preparación:
2h 10m
Tiempo de cocción / cocción:
40m
Rendimiento:
una torta de 8 pulgadas, alrededor de 8 a 10 porciones

El Chef Eddy tomo el sabor clásico de una barra de caramelo Almond Joy® y la transformo en una torta suave y húmeda de capas que podría ser bienvenida como tu postre favorito.

Clasificación:
Califíquelo usted mismo
Tested by Chef Eddy
Tested by Dixie Crystals
Products Used

Ingredientes

Torta:

  • 2 1/4 taza harina todo uso*
  • 3/4 taza polvo de cacao holandés
  • 2 cucharaditas bicarbonato de sodio
  • 2 tazas Dixie Crystals Azúcar Granulada Extra Fina
  • 2 huevos grandes
  • 1 taza suero de leche
  • 1 taza aceite vegetal
  • 1 cucharada extracto de vainilla
  • 2 cucharadas extracto de almendra
  • 1 cucharadita sal
  • 1 taza de agua

Relleno de coco:

  • 1 taza Dixie Crystals Azúcar Granulada Extra Fina
  • 1/2 taza de agua
  • Pizca de sal
  • 3 1/2 tazas coco rallado sin azúcar
  • 1 taza crema pesada o 7/8 taza leche de coco en lata
  • Receta Doble: Salsa de chocolate
  • 2/3 taza almendras enteras
  • 1/2 taza almendras rebanadas
  • *Método de cuchara y barrido: use una cuchara para llenar la taza de medir con harina hasta obtener la cantidad requerida. Si coloca la taza de medir directamente en la bolsa de harina, empacará la harina con firmeza y se necesitará demasiada harina para la receta.

Direcciones

  1. Precaliente el horno a 310 F.
  2. Engrase con mantequilla y harina tres bandeja de hornear de 8 pulgadas y ponga a un lado. (colocar un pedazo de papel parafinado cortado a la medida del fondo de cada bandeja de hornear es bien recomendado para poder remover la torta fácilmente).
  3. Cuele la harina, polvo de cacao, bicarbonato de sodio y el azúcar y ponga a un lado.
  4. En un envase lo suficientemente grande como para sostener todos los ingredientes bata los huevos y el suero de leche hasta que estén bien combinados. Agregue aceite, vainilla extracto de almendra y la sal y bata hasta que estén suaves.
  5. Mientras tanto hierva el agua.
  6. Agregue los ingredientes secos a la mezcla de suero-huevo y bata hasta que estén suaves. Agregue el agua caliente en 3 incrementos, mientras bate la mezcla hasta que esté suave entre cada adición.
  7.  Divida la mezcla entre las bandejas y coloque en el horno, hornee de 40 a 45 minutos o hasta que el centro de las torta rebote cuando se presiona gentilmente con el dedo o hasta que un mondadientes después de ser insertado salga limpio.
  8. Después de 5 minutos voltee las tortas en un pedazo de papel parafinado y deje que enfríen completamente entes de agregar el relleno, alrededor de 1 hora.
  9.  Mientras tanto prepare el relleno. Ponga a hervir el azúcar y el agua y remueva del calor. Agregue el coco y revuelva hasta combinar.
  10. Agregue la crema pesada o la leche de coco en lata en 5 incrementos revolviendo entre cada incremento. Cubra con plástico de comida y deje enfriar.
  11. Coloque un circulo de torta en un plato de servir y unte con la mitad del relleno de coco asegurándose de mantener 1/2 pulgada de la orilla. Cubra con otro círculo de torta y unte el resto del relleno de coco sobre esta capa.
  12. Coloque la última capa de torta encima. Glasee la torta usando 2/3 de la salsa de chocolate. Si la salsa de chocolate no se puesto firme todavía como la consistencia de un glaseado de chocolate, haga lo siguiente: Remueva la mitad de la salsa del envase y ponga el envase sobre varios cubos de hielo. Bata constantemente hasta que se ponga un poco más gruesa. Espere varios minutos y deje que la salsa se ponga más gruesa. Si la salsa se puso muy firme o se ha vuelto muy difícil de untar, coloque en el microondas por 3 o 4 segundos.
  13. Disperse las almendras completas sobre el tope. Caliente el resto de la salsa de chocolate hasta que este tibia y vierta sobre las almendras y la superficie de la torta. Coloque las almendras rebanadas alrededor del fondo de la torta (si así lo desea)
  14. Sirva la torta a temperatura ambiente.
Dixie Crystals Insight

NOTE: Be sure to use shredded unsweetened coconut for the filling as it will resemble the filling of the real candy bar.

Almond Joy® is a registered trademark of The Hershey Company. All rights reserved.

Smokyfeet
Aug 11, 2017

I made this cake as directed and the results were o.k. The batter was a little watery so that made me skeptical because it wasn't like any other cake batter I've made before. And I had to bake it while longer that stated. If I make this cake again I may just use a base batter and add the dutch chocolate. The "coconut" part of the cake never became stiff enough for me. The liquid never thickened so it just soaked the cake itself. Overall the cake tasted good but with some work it could be better.

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