Imagine sinking your fork into a rich, decadent chocolate bundt cake that captures the essence of your favorite candy bar - the Almond Joy! This show-stopping dessert combines the irresistible flavors of chocolate, coconut, and almonds in one mind-blowing cake that will make your taste buds dance with joy. Whether you're looking to impress guests or treat yourself to a luxurious dessert, this recipe transforms the classic candy bar into an extraordinary homemade masterpiece that's sure to become your new obsession.
Prep Time: 30 mins
Cook Time: 50 mins
Total Time: 1 hrs 20 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 1 box chocolate cake mix
- 1 cup shredded coconut
- 1 cup almond slices
- 1 cup chocolate chips
- 1/2 cup vegetable oil
- 3 eggs
- 1 cup water
- 1/2 cup chocolate frosting (for filling)
Instructions
- Preheat the oven to 350°F (175°C). Thoroughly grease and flour a 10-inch bundt pan, ensuring all crevices are well-coated to prevent sticking.
- In a large mixing bowl, combine the chocolate cake mix, vegetable oil, eggs, and water. Mix with an electric mixer on medium speed for 2-3 minutes until the batter is smooth and well-blended.
- Fold in 1/2 cup of shredded coconut and 1/2 cup of almond slices into the cake batter, stirring gently to distribute evenly.
- Sprinkle 1/2 cup of chocolate chips across the bottom of the prepared bundt pan.
- Pour half of the cake batter into the bundt pan, covering the chocolate chips.
- Warm the chocolate frosting slightly to make it more spreadable. Create a well in the center of the batter and carefully pipe or spoon the frosting into this channel, keeping it away from the sides of the pan.
- Carefully pour the remaining cake batter over the frosting, completely covering it.
- Sprinkle the remaining almond slices, coconut, and chocolate chips on top of the batter.
- Bake in the preheated oven for 45-50 minutes. To test for doneness, insert a toothpick into the center of the cake - it should come out clean with just a few moist crumbs.
- Remove from the oven and let the cake cool in the pan for 10-15 minutes.
- Carefully invert the cake onto a wire cooling rack. Gently tap the pan to release the cake if needed.
- Allow the cake to cool completely before decorating or serving.
- Optional: Drizzle with additional melted chocolate or dust with powdered sugar before serving. Garnish with extra toasted coconut and almonds if desired.
Tips
- Room Temperature Ingredients: Ensure eggs and other refrigerated ingredients are at room temperature for a smoother, more evenly mixed batter.
- Grease Like a Pro: Use a pastry brush to meticulously grease every nook and cranny of the bundt pan to prevent sticking.
- Don't Overmix: Mix the cake batter just until ingredients are combined to keep the cake tender and light.
- Frosting Technique: Warm the chocolate frosting slightly and pipe it carefully to create a perfect inner filling without touching the pan's sides.
- Check for Doneness: Use the toothpick test, but remember that a few moist crumbs are okay - they ensure a moist cake.
- Cooling is Crucial: Let the cake cool in the pan for 10-15 minutes before inverting to help it release cleanly.
- Optional Garnish: Toast the coconut and almonds before adding for an extra layer of flavor and crunch.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
