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 Servings

Prep Time 1

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.

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.

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.

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