Description
Almond Joy Cake is a decadent dessert inspired by the famous Almond Joy candy bar, featuring a moist chocolate cake base topped with a rich coconut and sweetened condensed milk mixture, finished with a luscious chocolate ganache and crunchy sliced almonds. Perfect for chocolate and coconut lovers seeking a quick and easy homemade treat.
Ingredients
Scale
Cake
- 1 box chocolate cake mix (chocolate fudge or devil’s food cake)
- Ingredients needed to make cake (eggs, oil, and water as per cake mix instructions)
Coconut Topping
- 14 ounce can sweetened condensed milk
- 7 ounce bag sweetened coconut flakes
Chocolate Ganache
- 1/2 cup (1 stick) salted butter
- 12 ounce bag chocolate chips (milk or semi-sweet)
- 1/3 cup milk (2% or higher)
Garnish
- 2 ounce bag sliced or slivered almonds
Instructions
- Prepare Cake: Mix the chocolate cake mix with the required eggs, oil, and water as directed on the box. Pour the batter into a 9×13-inch baking dish and bake according to package instructions, typically about 30 minutes, until a toothpick inserted in the center comes out clean.
- Poke Holes: While the cake is still warm, gently poke holes evenly across the surface of the cake using a fork to allow the topping to seep in.
- Make Coconut Topping: In a bowl, combine the sweetened condensed milk and sweetened coconut flakes thoroughly. Pour this mixture evenly over the warm cake so that some seeps into the holes.
- Prepare Chocolate Ganache: In a medium saucepan over medium heat, melt the salted butter along with the chocolate chips and milk. Stir continuously until the mixture is smooth and fully melted but do not allow it to boil.
- Apply Ganache: Remove the chocolate mixture from heat and pour it evenly over the top of the cake. Use the back of a spoon or an offset spatula to spread it smoothly across the surface.
- Add Almonds and Serve: Immediately sprinkle the sliced or slivered almonds evenly on top of the chocolate layer. Allow the cake to set slightly before slicing and serving. Enjoy!
Notes
- Almond Joy Cake is inspired by the Almond Joy candy bar, combining chocolate, coconut, and almonds into a classic, easy-to-make dessert.
- Use a quality chocolate fudge or devil’s food cake mix for the richest flavor.
- If you prefer a smoother chocolate ganache, use semi-sweet chocolate chips.
- The cake can be stored covered at room temperature for 2 days or refrigerated for up to 5 days.
- For extra crunch, lightly toast the almonds before sprinkling on top.
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 592 kcal
- Sugar: 56 g
- Sodium: 491 mg
- Fat: 31 g
- Saturated Fat: 16 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.5 g
- Carbohydrates: 73 g
- Fiber: 3 g
- Protein: 9 g
- Cholesterol: 77 mg
