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5 from 1 vote

Almond Joy Cake

This intense almond joy cake tastes almost exactly like the candy bar. Rich, moist chocolate cake is covered with a coconut marshmallow topping and a decadent chocolate ganache.
Prep Time35 minutes
Cook Time40 minutes
Course: Dessert
Cuisine: American
Keyword: almond joy cake
Servings: 16 Servings
Author: Kasey Schwartz

Equipment

  • 9x13 cake pan
  • Measuring cups
  • measuring spoons
  • whisk
  • Large mixing bowl
  • Small pot
  • medium sized pot
  • Offset metal spatula
  • Rubber spatula

Ingredients

Chocolate Cake

  • 1 box (15.25 oz) chocolate cake mix
  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup sugar
  • 1 box (3.9 oz) instant chocolate pudding
  • 3/4 cup vegetable oil
  • 4 eggs, whisked
  • 1 cup brewed coffee
  • 1 cup sour cream
  • 2 teaspoons vanilla extract

Coconut Topping

  • 1 cup evaporated milk
  • 1/2 cup sugar
  • 1 10 ounce bag large marshmallows
  • 14 ounces sweetened shredded coconut

Chocolate Topping

  • 1/2 cup evaporated milk
  • 1/2 cup butter
  • 1/2 cup sugar
  • 1 cup mini chocolate chips
  • 3/4 cup sliced almonds

Instructions

  • Preheat your oven to 350 degrees F and spray a 9x13 cake pan with nonstick baking spray.
  • In a large bowl, whisk together the chocolate cake mix, cocoa powder, sugar, and pudding.
  • Add the vegetable oil, coffee, eggs, sour cream and vanilla to the bowl and whisk to make a smooth batter.
  • Pour the cake batter into the prepared pan and bake for 40 minutes. A toothpick inserted into the center of the cake should come out cleanly. It may have a few moist crumbs on the toothpick (the cake is very moist and dense!) but the toothpick should have no wet batter.
  • Let the cake cool on a cooling rack, in the pan, while you make the coconut topping.
  • Make the coconut topping by mixing the evaporated milk, sugar, and marshmallows in a medium-sized pot. Heat the marshmallow mix over medium heat, stirring to melt the marshmallows completely.
  • Once the marshmallows are melted, remove the pot from the heat and stir in the shredded coconut.
  • Scoop the warm coconut filling on top of the cake and spread it so the cake is covered.
  • Place the cake in the fridge while you make the topping.
  • To make the topping: In a small pot, bring the evaporated milk, butter, and sugar to a boil. Remove the pot from the heat and whisk in the chocolate chips. Stir in the sliced almonds then scoop the topping on top of the cake and spread it into an even layer.
  • Keep the cake refrigerated until you are ready to slice and serve!