Get ready to indulge in a dessert that’s as delightful as it is decadent! The Almond Joy Earthquake Cake is a chocolate lover's dream come true, bursting with rich flavors and textures that will leave your taste buds dancing. Imagine a moist chocolate cake cradling a creamy, nutty filling that creates a stunning marbled effect—it's a dessert that looks as good as it tastes! Whether you're hosting a gathering or simply treating yourself, this cake is sure to impress. Dive into this recipe and discover the secret to creating a show-stopping treat that will have everyone asking for seconds!
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hrs 5 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 1 package chocolate cake mix
- 1 cup shredded coconut
- 1 cup chopped almonds
- 1 cup cream cheese, softened
- 1/2 cup powdered sugar
- 1/2 cup chocolate chips
- 3 large eggs
- 1 cup water
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan to prevent the cake from sticking.
- In a large mixing bowl, combine the chocolate cake mix and water. Mix until just combined, ensuring there are no dry lumps. Do not overmix.
- Pour the chocolate cake batter into the prepared baking pan, spreading it evenly across the bottom.
- In another bowl, prepare the filling by combining the softened cream cheese and powdered sugar. Beat together until the mixture is smooth and creamy.
- Add the eggs to the cream cheese mixture, one at a time, mixing well after each addition until fully incorporated.
- Fold in the shredded coconut and chopped almonds into the cream cheese mixture. This will be the filling that creates the 'earthquake' effect in the cake.
- Drop spoonfuls of the cream cheese mixture over the chocolate cake batter in the pan. Use a knife or skewer to gently swirl the cream cheese mixture into the cake batter, creating a marbled effect. Do not fully mix; some chunks of the cream cheese mixture should remain visible.
- Sprinkle the chocolate chips evenly over the top of the cake.
- Place the baking pan in the preheated oven and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Once baked, remove the cake from the oven and allow it to cool in the pan for about 10-15 minutes before transferring it to a wire rack to cool completely.
- Once cooled, slice the Almond Joy Earthquake Cake into 12 servings and serve. Enjoy your delicious creation!
Tips
- Don’t Overmix the Batter: When combining the chocolate cake mix and water, mix just until combined. Overmixing can lead to a dense cake, so be gentle!
- Perfect Swirl Technique: When adding the cream cheese mixture to the chocolate batter, use a knife or skewer to create a gentle swirl. This will enhance the 'earthquake' effect without fully blending the two mixtures.
- Check for Doneness: Ovens can vary, so start checking your cake at the 40-minute mark. A toothpick inserted into the center should come out clean or with a few moist crumbs.
- Cooling is Key: Allow the cake to cool in the pan for about 10-15 minutes before transferring it to a wire rack. This helps maintain its structure and prevents it from falling apart.
- Storage Tips: If you have leftovers (though we doubt you will!), store the cake in an airtight container at room temperature for up to three days, or refrigerate it for a longer shelf life.
- Add Your Twist: Feel free to customize the recipe! You can add different nuts, swap out the chocolate chips for white chocolate, or even add a drizzle of caramel on top for an extra touch of indulgence.
Nutrition Facts
Calories: 278kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
