Almond Joy Cake
Ingredients
- 100 gWheat flour (sifted)
- 125 gWhite sugar
- 30 gUnsweetened cocoa powder
- 0.5 tspBaking powder
- 0.5 tspBaking soda
- 1 pcEgg
- 100 mlWhole milk
- 50 mlSunflower oil
- 0.5 tspVanilla extract
- 200 gWhole sweetened condensed milk
- 50 gAlmond with skin (whole)
- 100 gDark chocolate (chopped)
- 75 mlCream
- 125 gShredded coconut
Method
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.
- 1
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
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
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
Spread the coconut mixture evenly over the cooled cake. Press down firmly with the back of a spoon to compact the layer.
- 5
Distribute the whole almonds across the surface, pressing them lightly into the coconut layer. They must be securely anchored.
- 6
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 3 days in the refrigerator in an airtight container. Take it out 20 minutes before serving so the ganache softens.
