Almond Joy Indulgence Cake
Indulge in the rich and delightful flavors of this Almond Joy Indulgence Cake, inspired by the beloved candy bar. This decadent dessert features layers of moist chocolate cake topped with a gooey marshmallow-coconut blend, all drizzled with a silky chocolate almond ganache. Perfect for celebrations or a sweet treat any day, this cake promises to transport your taste buds to chocolate paradise. Best made a day in advance for flavors to meld, it serves approximately 12, making it an ideal choice for gatherings and dessert lovers alike.
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
Dunkin Hines Devil's Food Cake Mix
1 (18 1/4 ounce) box (none)
Water
1 1/3 cups (none)
Vegetable Oil
1/2 cup (none)
Large Eggs
3 (beaten)
Evaporated Milk
1 cup + 1/2 cup (divided) (none)
Granulated Sugar
1 cup (none)
Large Marshmallows
24 (none)
Coconut Flakes
1 (14 ounce) package (none)
Butter
1/4 cup (none)
Chocolate Chips
12 ounces (none)
Sliced Almonds
to taste (toasted)
Instructions
1
Preheat your oven to 350°F (175°C). Grease a 13 x 9-inch baking pan.
2
In a large mixing bowl, prepare the Devil's Food cake mix according to the package instructions, using the specified water, vegetable oil, and eggs. Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
3
While the cake is baking, prepare the marshmallow-coconut topping. In a medium saucepan, combine 1 cup of evaporated milk and granulated sugar. Bring the mixture to a boil over medium heat, stirring constantly.
4
Once boiling, add the marshmallows and stir until completely melted and smooth. Incorporate the coconut into the melted mixture and remove from heat. Set aside.
5
When the cake is done, remove it from the oven and immediately pour the warm marshmallow-coconut mixture over the top, spreading it evenly while the cake is still hot.
6
For the chocolate ganache, melt together the remaining evaporated milk, butter, and chocolate chips in a saucepan over low heat, stirring frequently until smooth and creamy.
7
Stir in the toasted almond slices, then pour the chocolate ganache over the warm cake, allowing it to drizzle down the sides for a beautiful presentation.
8
Allow the cake to cool to room temperature before covering and refrigerating overnight to enhance the flavors. Serve chilled or at room temperature for the best experience.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the Almond Joy Indulgence Cake?
It is a decadent chocolate dessert inspired by the Almond Joy candy bar, featuring layers of chocolate cake, a marshmallow-coconut topping, and a chocolate almond ganache.
How many servings does this cake yield?
This recipe serves approximately 12 people.
What type of cake mix is recommended?
The recipe calls for one 18 1/4 ounce box of Dunkin Hines Devil's Food Cake Mix.
At what temperature should the oven be preheated?
The oven should be preheated to 350°F (175°C).
What size baking pan is needed?
You will need a 13 x 9-inch baking pan.
How long does the cake need to bake?
The cake should bake for 30-35 minutes or until a toothpick comes out clean.
What ingredients are added to the cake mix?
The mix requires 1 1/3 cups of water, 1/2 cup of vegetable oil, and 3 large beaten eggs.
What are the components of the marshmallow-coconut topping?
The topping consists of 1 cup of evaporated milk, 1 cup of granulated sugar, 24 large marshmallows, and a 14-ounce package of coconut flakes.
How do you prepare the marshmallow mixture?
Boil the evaporated milk and sugar, then stir in the marshmallows until melted and smooth before adding the coconut.
When should the coconut topping be added to the cake?
The warm marshmallow-coconut mixture should be poured over the cake immediately after it is removed from the oven while still hot.
What is in the chocolate ganache?
The ganache is made from 1/2 cup of evaporated milk, 1/4 cup of butter, 12 ounces of chocolate chips, and toasted sliced almonds.
How do you melt the ganache?
Melt the ingredients together in a saucepan over low heat, stirring frequently until the mixture is smooth and creamy.
How are the almonds prepared for this recipe?
The sliced almonds should be toasted before being stirred into the chocolate ganache.
Should the cake be served immediately?
For the best flavor, the cake should be refrigerated overnight to allow the flavors to meld.
Can I serve this cake at room temperature?
Yes, the cake can be served either chilled or at room temperature.
How much evaporated milk is used in total?
The recipe uses 1 1/2 cups of evaporated milk in total, divided into 1 cup for the topping and 1/2 cup for the ganache.
Is the pan supposed to be greased?
Yes, you should grease the 13 x 9-inch baking pan before pouring in the batter.
How many eggs are required?
The recipe requires 3 large eggs, which should be beaten.
What size is the coconut flakes package?
A 14-ounce package of coconut flakes is required.
What kind of chocolate chips are used?
The recipe specifies 12 ounces of chocolate chips.
Can this recipe be made a day in advance?
Yes, it is actually recommended to make it a day in advance for the best experience.
What is the first step of the instructions?
The first step is to preheat your oven to 350°F and grease your baking pan.
How do I know when the marshmallow topping is ready?
It is ready when the marshmallows are completely melted, smooth, and the coconut is incorporated.
Do I need to stir the ganache while melting?
Yes, stir frequently over low heat to ensure it remains smooth and does not burn.
What creates the 'Almond Joy' flavor?
The combination of chocolate cake, coconut flakes, and toasted almonds mimics the classic candy bar flavors.
Is this recipe considered easy?
Yes, it is tagged as an easy recipe because it uses a boxed cake mix as a base.
How much butter is needed for the ganache?
The ganache requires 1/4 cup of butter.
How many marshmallows are in the topping?
You will need 24 large marshmallows.
How much granulated sugar is used?
The recipe calls for 1 cup of granulated sugar for the marshmallow topping.
What is the final step before serving?
The final step is to allow the cake to cool to room temperature, then cover and refrigerate it overnight.