Almond Joy Cake

I had plans of baking up this ultra rich dessert for Easter but never got around to it. With high hopes of starting a paleo diet next week I thought what better time than the present. Indulging before I embark on my " healthier" lifestyle just felt right.... hopefully it doesn't make my transition harder!

This is a pretty easy recipe but takes about an hour or so to whip up. 

Step one: Chocolate Cake

Use a box mix of choice ( I used duncan) 
I replaced the water with brewed coffee and used 1/2 cup oil verses what the box called for. Separate in two round pans and bake according to the back of the package. 

Keep an eye out you do not want to over bake chocolate cake its very unforgiving! If you are unsure when your cake is ready stick a tooth pick in the middle of your cake and if it pulls out clean you're good to go, or gently press the middle of the cake with a finger and if it springs/bounces back its ready. 

When its finished baking remove and let cool. Once cool cut the tops off the cakes.... and snack on the scraps!! That's very important. 

Step two: Coconut Butter Cream

Cream butter and crisco. Then add half of your sifted powder sugar. Pour 1 table spoon of cream into the mix and allow the mixture to combine. Next add the remaining powder sugar then the rest of the cream. You want your icing to be creamy so feel free to add additional cream if your mixture seems too dry.  Lastly, add your coconut extract. 

Cover with plastic wrap and set aside.  

Step three: Coconut filling

Ok this is suppppper easy. You ready for this.....

Combine sweetened coconut and sweetened condensed milk. 

Step four: Chocolate ganache 

Simmer cream in a glass bowl over boiling water. Make sure the water isn't touching the bowl. 
Pull cream off just before it starts boiling. You will be able to see tiny bubbles start forming before it boils. 

Pour the heated cream over the chocolate chips, cover and let sit for 5 minutes. Whisk until the mixture is smooth. 

Step five: Assemble

Place one of your round cakes on platter of choice. Spread coconut mixture on top of cake leaving about an inch from the edge. Place the other cake on top ( bottom side up). Fill a pastry bag with coconut butter cream and fill in the gap between the two cakes. Empty the remaining icing in the bag on top of the cake. 

Using a cake decorating spatula spread a thin layer of butter cream on the cakes. This is called a crumb coat.  Place in the fridge for a few minutes and let the icing harden slightly. This keeps them pesky crumbs under control.  Coat your cake with the rest of the icing. 

Watch from crumbs you might have to wipe the spatula down ever so often to keep chocolate crumbs out of your finished layer. 

I prefer the icing to look imperfect and homemade.. so don't get caught up in perfectionism here!

Finally, pour your ganache on top. Pour a little at a time or you will make a big mess!!
Top with slivered almonds on top for a little garnish and you are done!

Then enjoy this decadent dessert! 


Chocolate cake:
1 Chocolate cake box mix- Duncan

Coconut buttercream:

1 cup unsalted butter
1 cup Crisco
4 tablespoons cream
1 tsp coconut extract

Coconut filling:

7oz sweetened coconut 
1/2 - 5 oz can sweetened condensed milk

Chocolate Ganache 

1 1/3 cup semi sweet chocolate chips
1 cup heavy whipping cream

I hope you enjoy this recipe!!!

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