Almond Joy Bundt Cake – Gluten-Free (SRC)

Welcome to the first Secret Recipe Club reveal day of 2016! This month I was assigned the delightful blog Sew You Can Cook written by Lauren. Sometimes a recipe jumps out to me right away. This one popped up pretty quickly but not before I got tempted by many others first!

The minute I saw that Lauren is from Chicago and living in Ohio I knew it would be a fun blog. My family is from the Midwest (primarily Indiana and Ohio), so comfort foods are what I grew up eating and love. I don’t make them as much as I used to since I married The Artist because he is Italian and prefers a Mediterranean diet. But when I can, I return to my roots and indulge in my favorite comfort foods.

I will definitely be back to make more recipes. Her dream is to become a caterer, and she is building an impressive recipe collection that I know are winners for all of her guests. Be sure and pop over to get to know Lauren and discover her wonderful family! Some of her recipes on my short list are:

Chicken Chorizo Meatballs

Meatier Turkey Chili

Red Onion Jam

Risotto Paella

When I saw her Almond Joy candy bars, I almost stopped right there because I LOVE Almond Joys! But then I saw her Almond Joy Bundt Cake and I knew I’d found my winner. And boy was I right! Deep, rich chocolate cake and coconut with chocolate ganache over the top. You could even add sliced almonds to the filling if you want. Oh yeah, totally decadent!

I started with Lauren’s original recipe and because I love coconut just like her husband does, I added a coconut filling – more is better, right? 😉 I found the filling on Food Babbles and adapted it slightly. I also converted the cake to gluten-free.

Lauren used adorable mini bundt pans that are perfect for individual servings. I used this beautiful bundt cake pan that I saw in one of Jenni Field’s posts and immediately fell in love with. It only took a tiny bit of convincing myself to order one and it was mine. Today is the first time I’ve had a chance to use it. Doesn’t it make the most gorgeous cake!!

I decided since the cake is so decadent and the pattern stunning, I would forego the ganache topping and just sprinkle a little coconut on top to highlight the crevices. It is delicious either way and adding the ganache would definitely make this a chocoholic’s dream.

The next time you are looking for a delightful, fun dessert, I hope you make this cake. I know you will love it as much as The Artist and I did. Thanks for a wonderful recipe Lauren!

Happy Chocolate Monday!

Jane’s Tips and Hints:

This recipe makes a lot of batter that will nearly fill the bundt pan. I was concerned that it would rise and spill over the edge. It didn’t, but it did rise above the level of the center post. A gorgeous, tall cake!

Gluten-Free Tips:

Use your favorite commercial gluten-free flour blend, or make the one I use, found here.

Almond Joy Bundt Cake

2016-01-18 06:09:13

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Ingredients

1. Coconut Filling
2. 2 large egg whites
3. 1/4 cup granulated sugar
4. 1 cup shredded sweetened coconut
5. 1 tablespoon all-purpose flour or gluten-free flour blend
6. 1 teaspoon pure vanilla extract
7. Cake
8. 2 cups all-purpose flour or gluten-free flour blend
9. 2 cups granulated sugar
10. 3/4 cup unsweetened cocoa powder
11. 1-1/2 tsp baking powder
12. 3/4 tsp baking soda
13. 1/2 tsp kosher or fine sea salt
14. 4 large eggs
15. 1 tbsp pure vanilla extract
16. 1 cup buttermilk
17. 1 stick (1/2 cup; 4 oz) butter, melted and cooled until just warm to the touch
18. Ganache and Garnishes
19. 4 oz semisweet chocolate chips
20. 1/2 cup heavy cream
21. Slivered almonds, for garnish
22. Sweetened coconut flakes, for garnish

Instructions

1. Preheat oven to 350°F. Butter or use vegetable oil spray to completely grease the bundt pan. Use a pastry brush to get into every nook and cranny
2. Make Filling: In a clean, dry bowl whip the egg whites until soft peaks form. (Bowl must not have any grease or oil in it or the whites won't whip correctly.) With the mixer running on medium speed, sprinkle sugar very slowly into beaten whites and continue whipping to stiff peaks. (When you lift the whisk attachment, the egg whites stand up and won't collapse when turned upright.) Gently fold in the coconut, flour and vanilla extract.
3. Make the Cake: Combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt in the bowl of your stand mixer, beating carefully on low until completely combined.
4. Add the eggs, vanilla, and buttermilk, and beat until smooth. Slowly pour in the melted butter; do not add too quickly or you may scramble the eggs. This is a thick batter; use a spoon to transfer the batter to the bundt pan.
5. Bake the Cake: Scoop half the chocolate cake batter into the prepared bundt pan and spread evenly in the bottom. Use a spatula to create a "channel" in the center of the batter. Drop dollops of the coconut filling in the channel, being sure not to let it touch the sides of the pan.
6. Spoon the remaining cake batter into the bundt pan, completely covering the filling and smooth into an even layer. Place filled bundt on a parchment-lined baking sheet. This nearly completely filled my big bundt pan - the parchment will catch any spill overs as it rises (mine didn't spill over, but better safe than sorry).
7. Bake in the preheated oven for 45 to 50 minutes, or until a tester inserted comes out with a few moist crumbs. Remove the cake from the oven and cool on a wire rack set over a sheet of parchment for 15 minutes. Invert onto the rack and leave until thoroughly cooled.
8. Prepare the Ganache: Place the chocolate chips in a heatproof bowl. Warm the cream in a saucepan over low heat or in the microwave. When steaming, pour over the chocolate and let it sit for 5 minutes. Then whisk gently until the chocolate is fully melted and the ganache is creamy and smooth.
9. Decorate the Cake: While the ganache is still warm, pour it over the top of the bundt cake, letting it cascade down the outside onto the parchment below. If you need more to fill in any holes or this areas, scrape the drippings off the parchment and reheat. Garnish with almonds and coconut.

Notes

1. Yield: about 10 servings

Adapted from Lauren of Sew You Can Cook

Adapted from Lauren of Sew You Can Cook

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