Almond Joy Candy Bar Filled Chocolate Bundt Cake
User Reviews
5
Almond Joy Candy Bar Filled Chocolate Bundt Cake
Description
The Almond Joy Candy Bar Filled Chocolate Bundt Cake uses chopped ALMOND JOY bars mixed into a cream cheese and coconut filling, which is layered inside a moist chocolate batter. The batter itself is made with butter, cocoa powder, flour, sugar, and sour cream to keep it tender. When baked, the cake features a rich chocolate exterior with a distinctive coconut-candy center that adds sweetness and chewiness. Toasted sliced almonds and coconut flakes add a toasty, crunchy contrast that complements the creamy filling.
Flavors balance between bittersweet cocoa and the sugary coconut and almonds from the candies and filling. The bundt pan shape helps the cake cook evenly and offers an elegant appearance once sliced, displaying the filling swirl. It needs careful baking time attention because the added filling changes the texture inside, and ovens vary.
To toast almonds and coconut, spreading them thin on a baking pan and baking until golden ensures a fresh, aromatic crunch. The cream cheese layer contributes a smooth, tangy contrast to the chocolate batter. This cake is best sliced to showcase the filling ribbons and served as a dessert for gatherings or special occasions.
Ingredients
- 5 ALMOND JOY Candy bars 1.61 oz. each, divided
- 1 cup unsalted butter 2 sticks
- ½ cup cocoa powder Hershey's brand
- ½ teaspoon salt
- 2 teaspoons vanilla extract divided
- 2 cups all-purpose flour divided, plus 2 tablespoons
- 1-1/2 cups granulated sugar
- 1-1/2 teaspoons baking soda
- 1 cup chocolate milk
- 2 egg lightly beaten
- ½ cup sour cream
- 8 oz cream cheese softened, package
- ⅔ cup powdered sugar
- 1 egg yolk
- 1 cup sweetened coconut flakes MOUNDS brand
- ⅔ cup heavy whipping cream
- 1 cup semi-sweet chocolate chips HERSHEY'S brand
- 1 tablespoon almond toasted; sliced
- 1 tablespoon toasted coconut
Instructions
- Heat oven to 350° F. Grease 12-cup fluted tube pan and dust with cocoa. Remove wrappers from 3 candy bars; chop and set aside.
- Melt butter in small saucepan over medium heat. Add cocoa and salt, whisking until smooth. Remove from heat; stir in 1 teaspoon vanilla. Set aside to cool 5 to 10 minutes.
- Stir together 2 cups flour, granulated sugar and baking soda. Slowly beat in melted butter mixture until moist crumbs form. Gradually add chocolate milk and eggs, beating well after each addition. Stir in sour cream; set aside.
- Beat cream cheese in separate bowl until smooth. Gradually beat in powdered sugar, egg yolk, remaining 2 tablespoons flour and remaining 1 teaspoon vanilla. Stir in coconut and chopped candy bars.
- Pour about ¾ of chocolate batter (about 4 cups) into prepared pan. Spoon cream cheese mixture down the middle of batter being careful not to go to edges of pan. Pour the remaining chocolate batter over cream cheese mixture.
- Bake 45 to 55 minutes or until wooden pick inserted into center of cake comes out clean. Cool in pan on wire rack about 20 minutes. Remove from pan to wire rack. Cool completely.
- Place chocolate chips in heat proof bowl. Heat whipping cream until hot, but not boiling; pour over chips. Allow to sit for about 5 minutes; whisk until chips are melted and mixture is smooth. Cool 10 to 20 minutes or until mixture is cool and slightly thickened. Meanwhile, remove wrappers from remaining 2 candy bars and chop. Pour mixture over top of cake, allowing some to go down sides. Sprinkle top of cake with remaining chopped candy bars, almond slices and coconut. (If ganache is too warm it will not be thick enough to hold the toppings and they will slide off cake.)
- Store cake, covered in refrigerator. For best flavor allow cake to come to room temperature before serving.
Notes
- Toast almonds by baking them at 350°F for 8 to 10 minutes, stirring occasionally, until light golden brown; then cool.
- Toast coconut flakes similarly at 350°F for 5 to 10 minutes until lightly browned and aromatic; cool before use.
- Because baking times vary by oven, monitor the cake after 45 minutes to avoid undercooking or overbaking.
User Reviews
Overall Rating
5
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