Full of chocolate, coconut and almond flavor, this Almond Joy Candy Bar Filled Chocolate Bundt cake is a chocolate lover’s dream!
- 5 ALMOND JOY Candy bars (1.61 oz. each), divided
- 1 cup (2 sticks) unsalted butter
- ½ cup HERSHEY’S Cocoa
- ½ teaspoon salt
- 2 teaspoons vanilla extract, divided
- 2 cups plus 2 tablespoons all-purpose flour, divided
- 1–1/2 cups granulated sugar
- 1–1/2 teaspoons baking soda
- 1 cup chocolate milk
- 2 eggs, lightly beaten
- ½ cup sour cream
- 1 package (8 oz.) cream cheese, softened
- ⅔ cup powdered sugar
- 1 egg yolk
- 1 cup MOUNDS Sweetened Coconut Flakes
- ⅔ cup heavy whipping cream
- 1 cup HERSHEY’S Semi-Sweet Chocolate Chips
- 1 tablespoon toasted sliced almonds*
- 1 tablespoon toasted coconut*
Heat oven to 350° F. Grease 12-cup fluted tube pan and dust with cocoa. Remove wrappers from 3 candy bars; chop and set aside.
Melt butter in small saucepan over medium heat. Add cocoa and salt, whisking until smooth. Remove from heat; stir in 1 teaspoon vanilla. Set aside to cool 5 to 10 minutes.
Stir together 2 cups flour, granulated sugar and baking soda. Slowly beat in melted butter mixture until moist crumbs form. Gradually add chocolate milk and eggs, beating well 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 ¾ of chocolate batter (about 4 cups) into prepared pan. Spoon cream cheese mixture down the middle of batter being careful not to go to edges of pan. Pour the remaining chocolate batter over cream cheese mixture.
Bake 45 to 55 minutes or until wooden pick inserted into 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 heat proof bowl. Heat whipping cream until hot, but not boiling; pour over chips. Allow to sit for about 5 minutes; whisk until chips are melted and mixture is smooth. Cool 10 to 20 minutes or until mixture is cool and slightly thickened. Meanwhile, remove wrappers from remaining 2 candy bars and chop. Pour mixture over top of cake, allowing some to go down sides. Sprinkle top of cake with remaining chopped candy bars, almond slices and coconut. (If ganache is too warm it will not be thick enough to hold the toppings and they will slide off cake.)
Store cake, covered in refrigerator. For best flavor allow cake to come to room temperature before serving.
To toast almonds: Heat oven to 350 F. Spread almonds in thin layer in shallow baking pan. Bake 8 to 10 minutes, stirring occasionally, until light golden brown ; cool.
To toast coconut: Heat oven to 350 F. Spread coconut in thin layer in shallow baking pan. Bake 5 to 10 minutes, stirring occasionally, until light golden brown; cool.