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Almond Joy Chocolate Cake

Dark chocolate cake with coconut-marshmallow filling and dark chocolate icing is the perfect treat for chocolate and coconut lovers.
Servings 24 Servings
Prep Time 1 hour

Equipment

  • 1 9x13-inch cake pan

Ingredients

Dark Chocolate Cake

  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 4 oz. butter (1/2 cup or 1 stick)
  • 1 cup water
  • 1/2 cup vegetable oil
  • 1/3 cup unsweetened cocoa powder Dutch process
  • 1/2 cup buttermilk or milk with 1 tsp. vinegar added
  • 2 large eggs
  • 1 tsp. vanilla extract

Coconut-Marshmallow Filling

  • 1 cup milk
  • 1 cup granulated sugar
  • 5 cups sweetened flake coconut
  • 1 bag mini marshmallows approximately 283 ounces
  • 1 tsp. vanilla or almond extract

Dark Chocolate Frosting

  • 1 1/2 cups granulated sugar
  • 1 cup coconut milk or evaporated milk
  • 4 oz. butter 1/2 cup or 1 stick
  • 2 cups dark or bittersweet chocolate chips
  • 1 cup sliced almonds, toasted

Instructions

Dark Chocolate Cake

  • Grease or spray a 9x13 inch cake pan with cooking spray. Preheat oven to 400° F.
  • In a large bowl, mix together flour, sugar, baking soda and salt. Set asid.
  • Add butter, water, oil and cocoa powder to a small pot and heat until melted. Blend with a whisk. Pour over flour mixture and mix well.
  • Add buttermilk, eggs and vanilla and whisk until thoroughly blended. Pour batter into prepared pan and bake for about 20 minutes, or until a cake tester comes out clean. Remove from oven and cool cake completely before adding the frosting and filling.

Coconut-Marshmallow Filling

  • Heat milk and sugar in a saucepan over medium heat until sugar is dissolved, stirring often. Do not let the milk come to a boil.
  • Once the sugar has dissolved, add the marshmallows, and continue to cook just until marshmallows begin to soften. Remove from heat, and continue to stir until all of the marshmallows are melted.
  • Stir in the coconut and vanilla (or almond) extract. Allow to cool completely before covering the cake with this filling. The filling will thicken as it cools.
  • This filling can be made several days ahead of time and refrigerated until ready to use.

Dark Chocolate Frosting

  • Bring milk, sugar and butter to a boil in a medium saucepan. Remove from the heat and stir in the dark chocolate chips, whisking until the chips are melted and the mixture is smooth. Cool to room temperature.

Assembling the Cake

  • Spread filling over the top of the chocolate cake, smoothing until it evenly covers the top of the cake. Pour the chocolate frosting over the top of the coconut filling and smooth to evenly cover the top.
  • Evenly distribute the toasted sliced almonds over the top of the cake. Refrigerate cake for 30 minutes before serving.
Calories: 549kcal
Course: Dessert
Keyword: almond joy cake, chocolate and coconut, coconut filling, Dark Chocolate Cake, marshmallow filling

Nutrition

Calories: 549kcal | Carbohydrates: 75g | Protein: 5g | Fat: 27g | Saturated Fat: 17g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 38mg | Sodium: 250mg | Potassium: 269mg | Fiber: 4g | Sugar: 57g | Vitamin A: 285IU | Vitamin C: 0.2mg | Calcium: 86mg | Iron: 2mg