Almond Joy Chocolate Torte…chocolate cake with a whipping cream filling topped with a chocolate glaze and garnished with coconut and almonds. This torte is not only delicious but so very EASY to make!
I love recipes that can be easily adapted to produce different flavors. Because the filling in the torte is whipped cream it would be very easy to add fruit such as fresh strawberries or raspberries on top of the whipped cream layer. You could place fruit in the layers of the cake or on top for a beautiful presentation. When strawberries and raspberries aren’t in season, you could use preserves. Spreading the preserves on the cake first, then add the whipped cream layer.
This is a recipe that you can let your imagination run wild with, I LOVE THAT! I’ve taken pictures of the construction of the torte so you can see how easy this is to put together. ENJOY!
Lightly grease a jelly-roll pan; line the pan with parchment or wax paper and lightly grease paper. Spread the cake batter in the pan evenly. Bake at 350 degrees for 16 to 18 minutes or until a wooden tooth pick comes out clean.
After the cake cooled for ten minutes I placed a cookie sheet over top of the jelly roll pan and flipped it over. The jelly roll pan was now on top of the cookie sheet with the pan bottom up. I removed the jelly roll pan and carefully peeled back the parchment paper, Loosen the side edges first, then peel the paper back to expose the cake.
With the cake sitting on the cookie sheet I cut the cake into 3 pieces. Try to make them as equal in size as possible.
Place one piece of cake on a serving plate. Spread half of the cream filling over the cake layer.
Place the second piece of cake on top , spread the remaining cream filling evenly over the second layer.
Place the 3rd piece of cake on top.
Spread with the chocolate glaze, top with shredded coconut and garnish with almonds.
Almond Joy Chocolate Torte
Ingredients:
Cake:
Directions:
1. Preheat oven to 350°F. Lightly grease 15×10 1/2×1-inch jelly-roll pan; line pan with parchment paper or wax paper, lightly grease paper.
2. Stir together cocoa and boiling water in a small bowl until smooth; set aside. In a medium bowl, beat shortening, sugar and vanilla until creamy; beat in egg. Stir together flour, baking soda and salt; add alternately with buttermilk to shortening mixture. Add cocoa mixture you set aside, beating just until blended. Spread batter into the prepared jelly roll pan evenly. Bake 16 to 18 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan. Remove wax paper. cool completely.
3. Cut cake crosswise into three equal pieces. Place one piece of cake on a serving plate. Spread half of cream filling over cake layer. Place the second piece of cake on top , spread the remaining cream filling evenly over second layer. Place the 3rd piece of cake on top. Spread with the chocolate glaze, and top with shredded coconut and garnish with almonds. Refrigerate torte for several hours. Place leftovers in the fridge, covered.
Cream Filling:
Beat 1 cup whipping cream, 2 tablespoons powdered sugar and 1 teaspoon vanilla extract in small bowl until stiff. Makes about 2 cups filling.
Chocolate Glaze :
Melt butter in saucepan. Stir in cocoa and water. Cook, stirring constantly, until mixture thickens. Do NOT boil. Remove from heat. Whisk in powdered sugar gradually. Add vanilla and beat with whisk until smooth. Add additional water, 1/2 teaspoon at a time until desired consistency.
