Ingredients:

  • Cake:
  • 1 stick butter
  • 1 cup water
  • 1/2 cup canola oil
  • 2 cups granulated sugar
  • 1/2 cup cocoa
  • 2 cups AP flour
  • 2 eggs
  • 1/2 cup buttermilk
  • 1 tsp. + 1/2 tsp. baking powder
  • 1/4 tsp. salt
  • 1 tsp. pure almond extract
  • Filling:
  • 1 1/2 cups sweetened coconut
  • 3/4 cup sweetened condensed milk
  • 3/4 cup chopped almonds
  • Ganache:
  • 12 oz. semisweet chocolate morsels
  • 1/2 cup heavy cream
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Yes, I’m relatively new to baking from scratch.  I’ve always wanted to “think outside the box” (ie: Duncan Hines).  Ever since I embarked on this baking quest, I’ve wanted to try a ganache.  There’s something about that smooth, chocolatey & creamy coating.  It’s so easy to make, too!  I was surprised at just how easy… And my love for Almond Joys just happens to come into play here.  You won’t regret trying this bad boy.  Yes, it looks like a ton of steps, but it’s really not that daunting!

Cake Instructions: (modified from The Smart Cookie Cook)

1. Preheat oven to 350°F.  Coat two 8″ round baking dishes with nonstick cooking spray*.

2. In a small pan or pot, heat water, oil and butter until butter is melted.  Set aside.

3. In a medium mixing bowl, combine cocoa, sugar, and flour.  Slowly pour in melted butter mixture and whisk until mixture is smooth.

4. Add eggs one at a time and whisk into mixture.

5. Next, add the buttermilk and whisk into mixture.

6. Add baking powder, salt and almond extract and whisk until combined.

7. Pour into round baking dishes and bake until center is set, 30-40 minutes.

*Batter makes TWO layers, but if you prefer to bake in ONE layer instead, use a 9″ round baking dish.  Allow to cool and then freeze in freezer for about two hours before cutting layer in half.  Freezing slightly helps when handling and prevents cake from flaking when spreading fill layer.

Filling Instructions:

In a small bowl, combine coconut, sweetened condensed milk and chopped almonds.  Stir until well combined.  Set aside.

Ganache Instructions:

1. Pour chocolate morsels in a medium mixing bowl.

2. In a small saucepot, bring heavy cream to a boil.  Remove from heat and slowly pour over chocolate morsels.  Whisk until well combined.  Yes, I need a new whisk!  Notice how mine is slightly bent?

3. Allow ganache to cool.  As it cools ganache will set.  It may help to place in refrigerator to cool for 30 minutes to an hour.

Now assemble the cake!

Spread coconut & almond mixture on top of bottom layer.  Place second layer on top and pour ganache on top of cake.  It’s nice when ganache is just “slightly” melty.  Let it ooze over the sides of the layers.  You may not need all of the ganache.  Use a spatula to smooth top.  Return to refrigerator and let cool about 30 minutes before cutting.

*If you prefer, prepare the ganache before you bake the cake (that way you don’t have to wait that extra half our or so after assembling the cake!)  Because if you’re like me, you won’t want to wait too long before slicing into this bad boy.  And yes, it’s moist, chocolatey and reminiscent of an Almond Joy.  Mmmmm!