Almond Joy Cake

A moist, dark chocolate cake base topped with a thick layer of coconut bound with condensed milk. The crunch of whole almonds and the smoothness of dark chocolate ganache create a powerful balance of textures.

• Prep time: 30 min
• Cook time: 40 min
• Difficulty: Medium
• Calories: 1028
• Protein: 17 g
• Carbs: 98 g
• Fat: 61 g

Ingredients

• 100 g Wheat flour ( sifted )
• 125 g White sugar
• 30 g Unsweetened cocoa powder
• 0.5 tsp Baking powder
• 0.5 tsp Baking soda
• 1 piece Egg
• 100 ml Whole milk
• 50 ml Sunflower oil
• 0.5 tsp Vanilla extract
• 200 g Whole sweetened condensed milk
• 50 g Almond with skin ( whole )
• 100 g Dark chocolate ( chopped )
• 75 ml Cream
• 125 g Shredded coconut

Instructions

1. Preparing the cake batter

   In a mixing bowl, combine flour, sugar, cocoa, baking powder, and baking soda. Add eggs, milk, oil, and vanilla. Whisk vigorously until the batter is smooth and glossy, with no lumps.

2. Baking the chocolate base

   Pour the batter into a buttered mold. Bake at 180°C. The cake is ready when a knife blade comes out clean and the surface is springy to the touch.

3. Coconut filling

   While the cake cools, mix the sweetened condensed milk with the shredded coconut. The mixture should be dense and well-bound, almost like modeling clay.

4. Assembling the coconut layer

   Spread the coconut mixture evenly over the cooled cake. Press down firmly with the back of a spoon to compact the layer.

5. Adding the almonds

   Distribute the whole almonds across the surface, pressing them lightly into the coconut layer. They must be securely anchored.

6. Ganache frosting

   Boil the cream and pour it over the chopped dark chocolate. Let it sit for a minute, then stir gently from the center to emulsify. The ganache should be smooth and coat the spoon. Pour over the cake.

Chef's tips

• Wait until the cake is completely cold before adding the coconut, otherwise it will slide off.
• For an ultra-shiny ganache, don't whisk too hard to avoid incorporating air bubbles.

Storage

Keeps for 3 days in the refrigerator in an airtight container. Take it out 20 minutes before serving so the ganache softens.