Almond Joy Cake

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So, the inspiration for this came from cakebycourtney.com, but I did my own things. This cake is so rich. I literally was sick the morning after I ate it, but don’t let that deter you. It was a winner—probably a 9. I would eat a smaller piece with ice cream next time (somehow that seems lighter—what is wrong with me?). Anyway, I did a layer of cake, a layer of coconut mousse, the coconut nut caramel layer, then covered it in ganache and repeated. The outside was frosted in the mousse, I put some chocolate drips down the side, ganache on top, more mousse swirls and the coconut almond candy thing. Seriously, it’s good. However, I ran out of coconut mousse, hence the naked cake decorating style on the sides. It might have collapsed with any more fat on it though, so it all worked out fine.

Chocolate Cake
1 cup cocoa I use dutch process
2 cups boiling water
2 3/4 cup sifted flour I sift this first, then measure to 350 grams
2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1 cup butter I think you need 50% oil/50% butter to keep it moist
2 1/2 cups sugar I did a generous 1 1/2 cups sugar
4 eggs
1 1/2 tsp. vanilla I increase this to 2 tsp.
2 tsp. almond extract (I only do this for this particular chocolate almond cake—it tasted like almond, I would go down to 1 1/2 tsp)

Make the chocolate water and cool it. You cream the fat and the sugar for about 4 minutes, then add the vanilla. Add eggs one at a time. Add dry, alternating with chocolate water in 3rds, ending with flour. Flour, water, flour, water, etc. Bake at 350 for about 15-25 minutes for 3 9 inch pans. I make them the day before and wrap them well.

 Coconut Mousse

1 brick cream cheese
dash salt
2 Tbs. milk
1/4 cup of powdered sugar
1 3/4 tsp. of coconut extract
1 tsp. vanilla
1 3/4 cups whipping cream

Combine everything but cream and then stream it in and whip until thickened

Coconut Almond layer thing

1/2 c white sugar
1/2 c brown sugar
1/2 c. butter
1 c. evaporated milk
1 t. vanilla
3 egg yolks, beaten
3 1/2 c.-ish  coconut (i just kept adding it until i liked the consistency—I toasted mine)
1 cup toasted almonds

In saucepan combine sugars, milk, butter, vanilla and yolks. Blend
well. Cook over medium heat to a strong boil. Continue to boil until
thickened, stirring constantly, 10ish minutes

Ganache—I did a half recipe

 1 lb. dark chocolate
2 cups cream
2 Tbs. butter
pinch of salt
1 tsp. vanilla

Chocolate Glaze

Ganache, melted, with some cream stirred in until it was thin

For the drip, you put this in a squeeze bottle, and then drip it right over the edge so that if falls down on the sides.




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