Almond Joy Candy Filled Chocolate Bundt Cake
Description
You need this decadent cake in your life! It's the perfect dessert for holidays or special occasions.
Ingredients
5 Almond Joy candy bars (1.61 oz. each), divided
2 sticks unsalted butter (1 c.)
1/2 c. cocoa
1/2 t. salt
2 t. vanilla extract, divided
2 c. + 2 T. all-purpose flour, divided
1 1/2 c. granulated sugar
1 1/2 t. baking soda
1 c. chocolate milk
2 eggs, lightly beaten
1/2 c. sour cream
8 oz. package cream cheese, softened
2/3 c. powdered sugar
1 egg yolk
1 c. Mounds Sweetened Coconut Flakes
2/3 c. heavy whipping cream
1 c. semi-sweet chocolate chips
1 T. toasted sliced almonds*
1 T. toasted coconut**
Directions
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Preheat oven to 350 degrees. Grease a 12 cup fluted tube pan; dust with cocoa. Remove wrappers from 3 candy bars; chop; set aside.
Melt butter in a small saucepan over medium heat; add cocoa and salt; whisk until smooth. Remove from heat; stir in 1 t. vanilla; set aside to cool 5- 10 minutes.
Stir together 2 c. flour, granulated sugar and baking soda; slowly beat in melted butter mixture until moist crumbs form. Gradually add chocolate milk and eggs, beating 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 3/4 of the chocolate batter (about 4 c.) into the prepared pan. Spoon cream cheese mixture down the middle of batter being careful not to go to the edges of the pan. Pour the remaining chocolate batter over the cream cheese mixture.
Bake 45 - 55 minutes or until a wooden pick inserted into the 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 a heat-proof bowl.
Heat whipping cream until hot, but not boiling; pour this over chips. Allow to sit for about 5 minutes; whisk until chips are melted and mixture is smooth. Cool 10 - 20 minutes or until mixture is cool and slightly thickened.
Meanwhile, remove and discard wrappers from remaining 2 candy bars; chop.
Pour mixture over the top of cake, allowing some to go down the sides. Sprinkle top of the cake with remaining chopped candy bars, almond slices and coconut. (If the ganache is too warm it will not be thick enough to hold the toppings and they will slide off cake.)
For best flavor allow cake to come to room temperature before serving.
Store cake, covered in refrigerator.
12 servings.
*To toast almonds: Preheat oven to 350 degrees. Spread almonds in a thin layer in a shallow baking pan. Bake 8 - 10 minutes, stirring occasionally, until light golden brown; cool.
**To toast coconut: Preheat oven to 350 degrees. Spread coconut in a thin layer in a shallow baking pan. Bake 5 - 10 minutes, stirring occasionally, until light golden brown; cool.