RR Recipe: Almond Joy Layer Cake

This is the recipe to my previous post, try it out.

Ingredients:

• 2/3C unsweetened cocoa powder
• 1 stick (4 oz) unsalted butter cut into 8 peices
• 3 oz chopped semisweet chocolate about 1/2 cup
• 2 1/4 granulated sugar
• 4t vanilla extract
• 1/2t salt
• 3 eggs
• 1 1/2C flour
• 1 1/2t baking powder
• 1t baking soda
• 1 bag (14 oz) sweetened shredded coconut (4 packed cups)
• 2C sliced almonds
• 3C heavy cream
• 1/3C confectioners' sugar

Directions:

1. Preheat oven to 325 degrees.  Butter two 8"x2" rounded cake pans. Line with parchment and butter parchement.
2. In a medium sauce pan, bring 2/3 cups water to a boil. Whisk in the cocoa powder until smooth. Whisk in the butter and chocolate over low heat for 2 mins until melted. Remove from heat and whisk in 1 1/2 cups granulated sugar, 2 tsp. vanilla and 1/2 tsp salt. Whisk in one egg at a time beating well after each addition.
3. In a large bowl, stir together the flour, bakng powder and baking soda. Pour in the chocolate mixture until smooth. Stir in 1 packed cup coconut. Divide batter between pans and bake in the lower third of the oven for 35 minutes or until firm at the center. Let col in pans on the rack for 10 minutes then invert to racks to cool completely.
4. While the cake cools, spread the almods on a rimmed baking sheet and toast for about 10 minutes; let cool.
5. In a saucpan, combine 3/4 cups cream, the remaining 3/4 cups granulated sugar and a pinch of salt and simmer, stirring over medium heat until the sugar is dissolved about 3 minutes. Remove from heat and stir in the remaining 2tsp. vanilla and 3 packed cups coconut. When cool, fold in 1 1/2 cups almonds.
6. Split the cake layers to make 4 layers. Place one layer cut side up on a cake stand and spread wiith one cup of the coconut almond mixture. Top with one layer cut side down and spread 1 cup of the mixture. Repeat with remaining layers and spread, add spread to the top of the cake as well. Cover with a plastic wrap and refrigerate for 4 hours to firm up.
7. Whip the remaining 2 1/4 cups cream with the confectioners sugar until stiff. Spread over the cake and srinkle with almonds.

EAT AND ENJOY!!!

from EveryDay with Rachel Ray: Make Over issue.