Chocolate Almond JoyCake, a delicious homemade buttermilk chocolate cake with almond and a whippedcream coconut frosting. An absolutely delicious soft and moist cake recipe
Servings: 10- 12
Ingredients
CAKE
2cups/ 400 g regular sugar
1cup/ 240 ml vegetable oil
2eggs
1tspalmond extract
3cups/ 380 g all purpose flour
¾cup/ 65 g cocoaunsweetened
2tspbaking powder
2tspbaking soda
1 ½tspsalt
1cup/ 235 ml coffeeroom temperature (water can be substituted for the coffee but it's purpose is to enhance the chocolate flavor of the cocoa)
1cup/ 235 ml buttermilk
1cups/ 120 g of chocolate puddingmake as package instructions
2cups/ 400 g of chocolate chips
FROSTING
4cupspowdered sugar
1cupbutter
¼cupcoconut cream
½cupwhipping cream
Filling and garnishes:
1ozx 16 package Coconut Flakes
1Can sweetened condensed milk
1package slivered almonds
Instructions
Preheat oven to 350 F, 180 C, Gas 4. Grease and flour three 8-inch round pans and set aside.
Using an electric mixer, combine sugar, oil, eggs and almond extract; beat 1 minute.
Gradually add remaining ingredients (alternating wet and dry) and beat for 2 to 3 minutes at medium speed.
Pour batter into prepared pan(s) and bake for approximately 40 to 45 minutes or so until cake is done.
Cool for 5 minutes and carefully remove from pan(s).
Make the Filling
Mix coconut flakes & condensed milk in a bowl until fully combined and set aside.
Make the Frosting
Whip all ingredients minus powdered sugar till fluffy, then slowly add one cup at a time of powdered sugar till combined and fluffy.
To build the cake
Frost one layer of cake with frosting, then top with coconut mix, and then sprinkle slivered almonds. Continue till last layer is done then frost entire cake.