Almond Joy Cake

Instructions

1. Step 1

   Heat the oven to 180°C. Line the bottoms of two 20 cm round cake pans with parchment paper.

   Cookware: 8-inch round cake pan, oven, parchment paper

2. Step 2

   Whisk the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt until evenly combined.

   Ingredients used: 220.0 gr All-Purpose Flour, 6.0 gr Baking Powder, 5.0 gr Baking Soda, 65.0 gr Cocoa Powder, 3.0 gr Fine Salt, 300.0 gr Granulated Sugar

   Cookware: mixing bowl, whisk

3. Step 3

   In a second bowl, whisk the eggs, buttermilk, vegetable oil, and 1 tsp (5 ml) vanilla extract until smooth.

   Ingredients used: 240.0 ml Buttermilk, 2.0 piece Egg, 5.0 ml Vanilla Extract, 120.0 ml Vegetable Oil

   Cookware: mixing bowl, whisk

4. Step 4

   Add the dry mixture to the wet mixture and whisk just until mostly smooth. Gradually whisk in the hot coffee; the finished batter will be thin.

   Ingredients used: 240.0 ml Coffee

   Cookware: mixing bowl, whisk

5. Step 5

   Divide the batter evenly between the prepared pans. Bake at 180°C until the centers spring back lightly and a tester comes out with a few moist crumbs.

   Timer: 30 min (fixed)

   Cookware: 8-inch round cake pan, oven

6. Step 6

   Cool the cakes in their pans for 10 minutes, then turn them onto a wire rack and cool completely.

   Timer: 60 min (fixed)

   Cookware: 8-inch round cake pan, wire rack

7. Step 7

   Spread the sliced almonds on a baking sheet and toast at 180°C until lightly browned and fragrant. Cool completely.

   Timer: 8 min (fixed)

   Ingredients used: 100.0 gr Almond

   Cookware: baking sheet, oven

8. Step 8

   Beat the softened butter until creamy. Gradually beat in the powdered sugar, coconut milk, the remaining 1 tsp (5 ml) vanilla extract, and the almond extract, then fold in 140 gr shredded coconut.

   Timer: 5 min (fixed)

   Ingredients used: 2.5 ml Almond Extract, 225.0 gr Butter, 60.0 ml Coconut Milk, 360.0 gr Powdered Sugar, 140.0 gr Unsweetened Shredded Coconut, 5.0 ml Vanilla Extract

   Cookware: electric mixer, mixing bowl

9. Step 9

   Heat the heavy cream in a small saucepan over low heat until steaming, but do not let it boil.

   Timer: 3 min (fixed)

   Ingredients used: 180.0 ml Heavy Cream

   Cookware: saucepan

10. Step 10

    Place the chopped chocolate in a heatproof bowl and pour the hot cream over it. Rest for 2 minutes, then whisk until glossy and let the ganache thicken slightly.

    Timer: 10 min (fixed)

    Ingredients used: 170.0 gr Dark Chocolate

    Cookware: Heatproof Bowl, whisk

11. Step 11

    Place one cooled cake layer on a serving plate and spread with half of the coconut buttercream. Add the second layer and cover the top and sides with the remaining buttercream.

    Cookware: Offset spatula, serving plate

12. Step 12

    Pour the thickened ganache onto the center of the cake and spread it toward the edges, allowing a few drips down the sides.

    Cookware: Offset spatula, serving plate

13. Step 13

    Press the remaining 30 gr shredded coconut and the cooled toasted almonds over the top of the cake.

    Ingredients used: 30.0 gr Unsweetened Shredded Coconut

    Cookware: serving plate

14. Step 14

    Let the ganache set before slicing and serving.

    Timer: 20 min (fixed)

    Cookware: serving plate