Monday, December 5, 2011

Almond Joy Layer Cake

I made this twice, it was so delicious. I made it first as mini bundt cakes, with the filling stuffed in the middle. The second time I made it as a layer cake, as the recipe intended.

2/3 cup unsweetened cocoa powder
1 stick unsalted butter
1/2 cup semisweet chocolate
2 1/4 cups granulated sugar (divided)
4 tsp. 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 shredded coconut (4 packed cups)
2 cups sliced almonds
3/4 cup cream

Directions:  Preheat oven to 325.  Grease two 8-inch-by-2-inch round cake pans, or whichever pan you plan to use.

In a saucepan, bring 2/3 cup water to a boil.  Whisk in the cocoa powder until smooth.  Add the butter and chocolate over low heat and stir until melted, about 2 minutes.  Remove from heat and whisk in 1 1/2 cups granulated sugar, 2 tsp. vanilla and 1/2 tsp. salt.  Whisk in the eggs one 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 for 35 minutes or until firm.  Let cool for 10 minutes.

While the cake cools, spread the almonds on a rimmed baking sheet and toast for 12 minutes; let cool.  Next, 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 plate 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 and refrigerate for 4 hours to firm.

Tips:  I originally didn't frost this as the filling is so sweet, I don't think it needs it.  The second time I made it, I did try it with frosting, but I found it to be a little too rich.  If I make it as a layer cake again, I will probably only frost the outside.  I also toasted some coconut for a garnish.  Enjoy!

No comments:

Post a Comment