Julie Measures

Measure your life by yards, cups, and miles

Almond Joy Cake

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This Almond Joy Cake was one of our two Show Stopper cakes at The Great British Bake Off Birthday Party! 

Ingredients

Chocolate sponge
  • 4 large eggs room temperature
  • pinch salt
  • 3/4 cup sugar
  • 3/4 cup all-purpose flour   sifted
  • 1/4 cup cocoa powder sifted
  • 1 1/2 tsp baking powder
  • 2 tbsp unsalted butter melted
Coconut sponge
  • 2 cups all-purpose flour  
  • 1 1/3 cups sweetened flaked coconut loosely packed
  • 1 cup buttermilk
  • 1 tsp baking soda
  • 2 cups sugar
  • 1 cup butter 2 sticks
  • 5 large egg yolks
  • 4 large egg whites room temperature
Coconut frosting
  • 2 sticks butter
  • 4 cups powdered sugar
  • 1/2 tsp vanilla extract
  • 2 tsp coconut extract
  • shredded coconut for topping
Chocolate Ganache
  • 2 cups bittersweet chocolate chips (16 ounces)
  • 2 cups heavy cream
Servings: 4

Instructions

Chocolate Sponge
  • Grease and line pans with parchment paper Gather & measure ingredients.
  • Sift the flour, cocoa powder and the baking powder. Melt the butter.
  • Preheat oven to 350F
  • Place the eggs into a bowl of a mixer fitted with a whisk attachment.
  • Add a pinch of salt.
  • Whip until the eggs are slightly foamy.
  • Without stopping the mixer, pour the sugar slowly into the eggs.
  • Whip for about 10 minutes until the mixture is pale yellow and drastically increased in volume.
  • When you lift the whisk from the mixture the ribbon should not disappear right away.
  • Fold flour mixture into egg mixture ½ at a time until no streaks of flour are seen.
  • Carefully fold in 2 tablespoons of melted butter until incorporated.
  • Pour the batter into the lined and greased baking pan and shake the pan in a circular motion back and forth couple of times to even out the batter.
  • Bake on the middle rack for about 20 minutes or until a toothpick inserted in the middle comes out clean.
Coconut Sponge
  • Preheat oven to 350°F.
  • Coat two 9-inch-diameter cake pans with 1 1/2-inch-high sides with nonstick spray; line bottom of pans with parchment paper rounds.
  • Mix flour and coconut in medium bowl.
  • Whisk buttermilk and baking soda in small bowl.
  • Using electric mixer, beat sugar and butter in large bowl until light and fluffy, about 2 minutes.
  • Add egg yolks and beat to blend.
  • Add flour mixture in 3 additions alternately with buttermilk mixture in 2 additions, beating just to blend after each addition.
  • Using clean dry beaters, beat egg whites and 1/4 teaspoon salt in another large bowl until peaks form.
  • Add 1/3 of egg white mixture to batter; fold into batter just to blend.
  • Fold in remaining egg white mixture in 2 additions.
  • Divide batter between pans.
  • Bake cakes until tester inserted into center comes out clean, about 35 minutes.
  • Cool cakes in pans on racks 10 minutes.
  • Run small sharp knife around sides of cake pans. Invert cakes onto racks. Carefully peel off parchment. Cool cakes completely.
Coconut frosting
  • Beat butter until creamy Cream butter & powdered sugar.
  • Add vanilla and coconut extracts
  • Add coconut milk until frosting is the desired consistency
Chocolate Ganache
  • Place the chopped chocolate into a bowl.
  • Heat the heavy cream in a quart-sized, microwavable container and microwave for 3 to 4 minutes on high, or until it just begins to simmer; be careful not to allow cream to boil over.
  • Pour the cream over the chocolate and let stand for 2 minutes.
  • Stir
  • Use as is for glazing.
  • If you wish to make a lighter frosting, allow it to come to room temperature, approximately 2 hours.
  • Once at room temperature, place in the bowl of a stand mixer and whisk on high for 2 to 3 minutes.

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