Absolutely amazing is this Almond Joy Cake! Rich ganache is used to decorate the layers of this decadent chocolate cake, which is topped with a thick and savory coconut filling.
– 2 cups (400g) sugar – 2 ¾ cup (322g) all-purpose flour – 1 cup (82g) unsweetened cocoa – 2 teaspoons ((10g) baking soda – ½ teaspoon (2g) baking powder – ½ teaspoon (2g) salt – ¼ cup (54g) vegetable oil – 4 large eggs at room temperature – 1 cup (220g) milk – 1 teaspoon (4g) vanilla extract – 1 cup (220g) hot coffee – ½ cup (121g) milk – ½ cup (100g) sugar – 2 ½ cups (220g) sweetened coconut – ½ bag (144g) mini marshmallow – 1 teaspoon (4g) coconut extract – 650 grams chocolate – 325 grams ( 1 ½ cup) heavy cream
Ingredients
Pre-heat oven to 350.Grease and flour three 8-inch cake pans. Combine sugar, flour, cocoa, baking soda, baking powder, and salt in a bowl. Blend for 1 minute with whisk.
While mixing on low speed, add softened butter bit by bit. Mix until dry ingredients look like coarse sand and are moistened. Scrape bowl bottom and sides.
Blend eggs, milk, oil, and vanilla in a separate bowl.Method matters in reverse creaming. SLOWLY add ½ of the egg mixture to the dry ingredients while mixing on low speed.
Raise speed to medium and mix for 1 ½ minutes. Mix only at medium speed. Scrape bowl bottom and sides. Pour the remaining egg mixture twice and beat for 20 seconds. Scrape bowl sides and bottom.
Slowly add hot coffee and stir for 30 seconds. Runny batter. Not to worry!Pour into three 8" pans and bake at 350 degrees for 25–30 minutes until the middle springs back and a toothpick comes out clean.After 10 minutes, remove cakes from pans to rack.
Put the milk, sugar, and marshmallows in a pot and set it over medium-low heat. Mix it around until the sugar melts and the marshmallows are soft.
You have to move slowly because you don't want the milk to boil. To move things along faster, press the marshmallow to the side of the pan with the back of the spoon as you stir.
Take the pan off the heat and add the coconut and coconut flavor.Let it cool all the way down before spreading it between the layers. It can be made ahead of time and kept in the fridge.
Put the chocolate in a bowl that can handle heat. Put the cream on low heat until it just starts to boil. Then take it off the heat and pour it over the chocolate.
Let the mixture sit for 5 minutes before stirring. Stir to melt chocolate. Finish blending and melting chocolate with an immersion blender or hand mixer.Cool ganache to room temperature.
Whip the ganache with a hand mixer or stand mixer whisk attachment for 1-2 minutes on low speed, gradually increasing to medium speed, until it lightens in color and is smooth.
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