Best Almond Joy Layer Cake Recipes

ALMOND JOY LAYER CAKE

Steps:

• Preheat the oven to 325. Butter two 8-inch-by-2-inch round cake pans. Line with parchment and butter the parchment.
• In a medium saucepan, bring 2/3 cup water to a boil. Whisk in the cocoa powder until smooth. Whist in the butter and chocolate over low heat until melted, about 2 minutes. Remove from the heat and whisk in 1 ½ cups granulated sugar, 2 teaspoons vanilla and ½ teaspoons salt. Whisk in 1 egg 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 in the lower third of the oven for 35 minutes or until firm in the center. Let cool in the pans on racks for 10 minutes, then invert onto racks to cool completely.
• While the cake cools, spread the almonds on a rimmed baking sheet and toast for 12 minutes; let cool.
• In a saucepan, combine ¾ cup cream, the remaining ¾ 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 teaspoons vanilla and 3 packed cups coconut. When cool, fold in the 1 ½ cups almonds.
• Split the cake layers to make 4 layers. Place 1 layer cut side up on a cake stand 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 with plastic wrap and refrigerate for at least 4 hours to firm up.
• Whip the remaining 2 ¼ cups cream with the confectioners' sugar until stiff. Spread over the cake. Sprinkle the top and or sides with the remaining almonds.

ALMOND JOY LAYER CAKE

Steps:

• 1. Preheat oven to 325 degrees. Spray two 8" round cake pans with Baker's Joy.
• 2. In a medium saucepan, bring 2/3 cup water to a boil. Whisk in the cocoa powder until smooth. Whisk in the butter and chocolate over low heat until melted, about 2 minutes. Remove from the heat and whisk in 1 1/2 cups sugar, 2 teaspoons vanilla and 1/2 teaspoon salt. Whisk in 1 egg at a time, beating well after each addition.
• 3. 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 in the oven for 35 minutes or until firm in the center. Let cool in the pans on racks for 10 minutes, then invert onto racks to cool completely.
• 4. While the cake cools, spread the almonds on a rimmed baking sheet and toast for 12 minutes; let cool.
• 5. In a saucepan, combine 3/4 cup cream, the remaining 3/4 cup sugar and simmer, stirring, over medium heat until the sugar is dissolved, about 3 minutes. Remove from the heat and stir in the remaining 2 teaspoons of vanilla and 3 packed cups coconut. When cool, fold in 1 1/2 cups almonds.
• 6. Split the cake layers to make 4 layers. Place 1 layer cut side up on a cake stand 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 with plastic wrap and refrigerate for 4 hours to firm up.
• 7. Whip the remaining 2 1/4 cups cream with the confectioners' sugar until stiff. Spread over the cake. Sprinkle the top with the remaining almonds.

ALMOND JOY LAYER CAKE

Steps:

• 1. Preheat oven to 325*. butter 2 8 x 2 inch round cake pans. Line w/ parchment and butter the parchment.
• 2. In a medium saucepan, bring 2/3 cup water to a boil. Whisk in the cocoa powder until smooth. Whisk in the butter and chocolate over low heat until melted, about 2 minutes. Remove from the heat & whisk in 1 1/2 cups granulated sugar, 2 tsp. vanilla, and 1/2 tsp. salt. Whisk in 1 egg @ a time, beating well after each addition.
• 3. 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 in the center. Let cool in the pans on racks for 10 minutes, then invert onto racks to cool completely.
• 4. While the cake cools, spread the almonds on a rimmed baking sheet and toast for 12 minutes; let cool.
• 5. In a saucepan, combine 3/4 cup cream, the remaining 3/4 cup granulated sugar and pinch salt and simmer, stirring, over medium heat until the sugar is dissolved. Remove from heat, and stir in the remaining 2 tsp. vanilla and 3 packed cups coconut. When cool, fold in 1 1/2 cups almonds.
• 6. Split the cake layers to make 4 layers. Place 1 layer cut side up on a cake stand, and spread w/ 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 top.
• 7. Cover the cake with plastic wrap and refrigerate for 4 hours to firm up.
• 8. Whip the remaining 2 1/4 cups of cream with the confectioners' sugar until stiff. Spread over the cake Sprinkle the top with the remaining almonds. Enjoy!

ALMOND JOY LAYER CAKE

Steps:

• Preheat oven to 310F.
• 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.)
• Sift together flour, cocoa powder, baking soda and sugar and set aside.
• 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.
• Meanwhile heat water until hot.
• Add dry ingredients buttermilk-egg mixture and whisk smooth. Add hot water in 3 increments, while whisking the batter smooth in between additions.
• Divide batter evenly into the pans and place in oven, bake for 40-45 minutes until center of cake bounces back when lightly pressed with a finger or until an inserted toothpick comes clean.
• After 5 minutes turn upside down on parchment paper lined surface and allow to cool completely before filling or frosting, about 1 hour.
• Meanwhile prepare filling. Bring to boil sugar and water and remove from heat. Add coconut and stir to combine.
• Add heavy cream or canned coconut milk in 5 increments stirring in between. Cover with plastic food film and let cool.
• 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.
• 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 do the following: Remove half 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.
• Scatter whole almonds on top. Heat remaining ganache until lukewarm and pour onto almonds and the surface of the cake. Place sliced almonds around bottom edge of cake (if desired).
• Source:
• Imperial Sugar