ALMOND JOY LAYER CAKE

Cakes made with a layer of soggy chocolate cake, Excellent cakes, dessert, or for any party!

ALMOND JOY LAYER CAKE
Today is a big day - there are TWO things to celebrate! First, it's my mother's birthday. He is pretty much one of my favorite people, so celebrating his birth is very important. Without him, I would not exist and I would not be who I am. He has always been a big influence on me and he is one of my best friends. I love him to death, so this cake is definitely part of celebrating an extraordinary year in his life.

So let's talk a little about this layer of almond joy. If you like chocolate and coconut, it's to die for! To begin with, there is a moist chocolate cake. So moist, so easily put together. There is no creaming or madness, just mixing a few ingredients together. All you need is a pair of bowls and a whisk! Bake the babies and let them cool.

For the filling, we got a mixture of grated coconut and super simple condensed milk. The mixture is very delicious, the texture reminds me of the inside of Almond Joy candy. Soft, chewy, and also moist. Get in my stomach! Some pieces of almonds were sprinkled on top of the coconut filler layer as well.

INGREDIENTS
CHOCOLATE CAKE

• 1 3/4 cup (228g) flour
• 2 cups of sugar (414g)
• 3/4 cup (85g) of cocoa
• 2 1/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon salt
• 1 glass (240ml) of milk
• 1/2 cup (120 ml) vegetable oil
• 1 1/2 teaspoon vanilla extract
• 2 large eggs
• 1 glass (240 ml) of hot water

COCONUT FILLING

• 14 ounces of sweetened condensed milk
• 3 cups s (280g) of grated coconut
• 2 - 4 tablespoons sliced ​​almonds
• COCONUT FROSTING
• 1 1/4 cup (280g) of butter
• Shortening 1 1/4 cup (237g)
• 10 cups of powdered sugar (1150g)
• 1 1/2 tablespoons coconut extract
• 5-6 tablespoons (90-105ml) water or milk

CHOCOLATE GANACHE

• 6 ounces (1 cup) semi-sweet chocolate chip
• 1/2 cup (120ml) heavy whipping cream
• Joy almond candy, optional

INSTRUCTIONS

1. Preheat the oven to 350 ° F (176 ° C) and prepare three eight-inch baking pan with non-stick baking spray and baking paper at the lowest. 

2. Add flour, sugar, chocolate, baking soda, baking powder, and salt to a large mixer bowl and combine. Put aside. 

3. Add milk, vegetable oil, vanilla extract, and eggs to a medium-sized bowl and stir. 

4. Add the wet ingredients to the dry ingredients and shake until evenly mixed. 

5. Slowly add hot water to the mixture and stir at low speed until well blended. Scrape the sides of the bowl as needed to make sure they are well combined. 

6. Divide the dough evenly between the baking pans prepared and bake for 22-25 minutes, or until a toothpick comes out with a few wet crumbs. 

7. Remove the cake from the oven and let it cool for 2-3 minutes, then release it to the cooling rack to finish cooling. 

8. To make coconut contents, add grated coconut and sweetened condensed milk to a medium bowl and stir to mix. Put aside. 

9. To make the frosting, add butter and shortening to a large mixer bowl and stir until evenly mixed. 

10. Add half the powdered sugar and stir until smooth. 

11. Add coconut extract and 4-5 tablespoons of water or milk and stir until blended.

12. Slowly add the remaining powdered sugar and stir until smooth. Add additional water or milk, as needed.

13. To make a cake, use a large serrated knife to erase the top layer of the cake so that it is even.

14. Place the first layer of cake on a serving plate or circle of cardboard cakes then pipe the frosting coconut dam around the edge of the cake.

15. Add about half of the coconut that fills the inside of the dam, then spread it evenly into a flat layer.

16. Sprinkle 1-2 tablespoons of almond sliver on top and press into the filling.

17. Add the next layer of cake, then add another dam frosting, the remaining coconut, and more almonds.

18. Add the last layer of cake to the top of the cake.

19. Flatten the freezing on the side of the cake, make a thin layer of crumb.

20. Add about 1 cup of frosting to the top of the cake and spread it evenly into a flat layer.

21. Frost cakes for soft cakes. Stop right before using the tissue, which is unnecessary with the pattern on the side of this cake.

22. Use an offset spatula to make lines around the cake.

23. Set the cake aside and make the chocolate ganache. Place the chocolate chips in a heat-resistant bowl.

24. Microwave whip cream that is heavy until it just begins to boil then pours it over the chocolate chip. Leave for 2-3 minutes, then shake until blended.

25. Use a squeeze bottle or spoon to flush chocolate around the edge of the cake, then fill the top of the cake and spread it evenly with an offset spatula.

26. Let the ganache harden a little, about 10 minutes, then add the remaining ice, a little grated coconut, almond sliver, and Almond Joy candy. 

27. Cover well and chill cake until ready to serve. Serve at room temperature. The best cakes for 3-4 days.

 This recipe is inspired by life love and sugar

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