Almond Joy Cake

mycakeschool.com

dnburt

subheading: FOR THE CLASSIC CHOCOLATE CAKE LAYERS:

2 cups (400g) sugar

2 ¾ cup (322g) all-purpose flour

1 cup (82g) unsweetened cocoa (lightly spoon into cup then sift)

2 teaspoons ((10g) baking soda

½ teaspoon (2g) baking powder

½ teaspoon (2g) salt

1 cup (2 sticks) (226g) unsalted butter, softened (do not soften in microwave) I cut the butter into 1 inch pieces onto waxed paper leaving on the countertop for 8 to 10 minutes it will still be quite cool when adding to the dry ingredients. If it becomes too soft, just refrigerate a few minutes

¼ cup (54g) vegetable oil

4 large eggs at room temperature

1 cup (220g) milk

1 teaspoon (4g) vanilla extract

1 cup (220g) hot coffee, it can be instant or brewed

subheading: FOR THE COCONUT FILLING:

½ cup (121g) milk

½ cup (100g) sugar

2 ½ cups (220g) sweetened coconut ( I used Bakers Flake Coconut)

½ bag (144g) mini marshmallows or 24 large (155g) marshmallows (the large one can be cut into small pieces for easier melting)

1 teaspoon (4g) coconut extract

subheading: FOR THE GANACHE FROSTING:

650 grams chocolate, chopped into small pieces (We used Trader Joe's Pound Plus Dark Chocolate which is 54% cocoa)

325 grams ( 1 ½ cup) heavy cream

Directions at mycakeschool.com

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