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Mocha Almond Joy Cake
Prep Time: 20 minutes
Cook Time: 35 minutes
Servings: 10
Equipment:
Mixing bowls
electric mixer
9-inch round cake pans
cooling rack
saucepan
spatula
Cuisine Type: American
Indulge in the rich flavors of the Mocha Almond Joy Cake, a decadent dessert that combines the classic tastes of chocolate, coffee, and coconut in a delightful treat. This cake features moist chocolate layers infused with a hint of coffee, complemented by a luscious coconut cream filling and topped with a chocolate ganache.
Topped off with toasted almonds and shredded coconut, this cake not only satisfies your sweet tooth but also brings a taste of tropical paradise to your table. Perfect for special occasions or as a sweet surprise for your loved ones on Valentine’s Day, this cake is sure to impress with its beautiful presentation and irresistible flavor.
The layers of chocolate and coconut create a harmonious blend that evokes the beloved candy bar, making it a favorite among chocolate lovers. Whether you’re celebrating a special day or simply treating yourself, the Mocha Almond Joy Cake is a delightful choice that will leave everyone wanting more.
Ingredients:
- 1 ¾ cups all-purpose flour
- 1 ½ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup brewed coffee, cooled
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup shredded coconut
- 1 cup heavy cream
- 8 ounces semi-sweet chocolate, chopped
- ½ cup toasted almonds
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to guarantee easy removal after baking. Set aside while you prepare the cake batter.
- In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined. This dry mixture will provide the foundation for your rich chocolate cake.
- Add the eggs, brewed coffee, vegetable oil, and vanilla extract to the dry ingredients. Using an electric mixer, beat on medium speed for about 2 minutes until the batter is smooth and well blended.
- Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Once done, remove the cakes from the oven and let them cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.
- While the cakes are cooling, prepare the coconut cream filling. In a saucepan over medium heat, combine the heavy cream and chopped chocolate, stirring until the chocolate is melted and the mixture is smooth. Remove from heat and allow it to cool slightly before folding in the shredded coconut.
- Once the cakes are completely cooled, place one layer on a serving plate. Spread a generous amount of the coconut cream filling on top, then place the second cake layer on top. Use the remaining filling to frost the top and sides of the cake, creating a beautiful presentation.
- For the final touch, sprinkle the toasted almonds and additional shredded coconut on top of the frosted cake, allowing it to set for at least 30 minutes before slicing and serving.
Extra Tips:
To achieve a richer coffee flavor, consider using espresso instead of brewed coffee. For an extra layer of flavor, you can also add a splash of almond extract to the batter. If you prefer a more intense chocolate flavor, feel free to use dark chocolate for the ganache.
This cake can be made a day in advance and stored in the refrigerator, allowing the flavors to meld beautifully for a truly delightful dessert.
Enjoy your Mocha Almond Joy Cake!