Ah, candy season is officially upon us. Everywhere you look shelves are filled with gigantic bags of candy for you to scoop up in preparation of the impending rush of trick-or-treaters bound to show up at your door in a few weeks. Halloween is almost here! It happens to be my favorite holiday. I love getting dressed up as different things and trying to get creative. I love helping the girls think of what they’d like to be and then make it a reality.
Inevitably at the end of the festivities, we’ve gathered far too much candy than any one human being can (or should) eat. What to do. What to do. Well, turns out that this month the BundtaMonth bakers are here to give you a few nifty ideas of how to transform those candies into cake creations. Yep, candy is the theme for this month. When it comes to Halloween candy I always love Almond Joy and Mounds the best. Tender coconut draped in chocolate. Yum! I never have any of those left over but if I did, I would use them in this cake.
The moist, decadent chocolate sour cream cake has a sweet coconut center just like an Almond Joy or Mounds bar. I thought about doubling up the chocolate factor with chocolate ganache on top to fully represent the candy but instead decided to finish it off with vanilla bean glaze and Almond Joy bars. I’m so glad I did! Chocolate and coconut are perfect partners in this Almond Joy cake and are a great way to use up some leftover Almond Joy bars. But I’m not the only one using up leftover Halloween candy this month. I cannot wait to feast my eyes on all these other candy cakes! They all sound crazy good.
Here’s how you can be a part of Bundt-a-Month:
- Simple rule: Bake us a bundt using your favorite candy
- Post it before October 31, 2013
- Use the #BundtaMonth hashtag in your title. (For ex: title could read – #BundtaMonth: Fancy Bundt)
- Add your entry to the Linky tool below
- Link back to our announcement posts
Even more bundt fun! Follow Bundt-a-Month on Facebook where we feature all our gorgeous bundt cakes. Or head over to our Pinterest board for inspiration and choose from hundreds of Bundt cake recipes.
Looking for even MORE creative, unique and easy to make bundts? Check out my Foodie Collection “I Like Big Bundts!! (And I Cannot Lie)
- 1 cup unsalted butter
- 1/3 cup cocoa powder
- 1 teaspoon kosher salt
- 1 cup water
- 2 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 1 1/2 teaspoons baking soda
- 2 large eggs
- 1/2 cup sour cream
- 1 teaspoon pure vanilla extract
- 1 egg white
- 1/4 cup granulated sugar
- 1 cup shredded coconut
- 1 tablespoon all-purpose flour
- 1 teaspoon pure vanilla extract
- 1 cup confectioners' sugar, sifted
- 2-3 tablespoons heavy cream
- 1/2 tablespoon vanilla bean paste
- 3 Almond Joy bars, cut in half (optional)
- Preheat oven to 350 degrees. Spray a 10-cup bundt pan with nonstick baking spray containing flour. Set aside.
- In a small saucepan, add butter, cocoa powder, salt and water. Place over medium heat and stir until ingredients are combined and butter has fully melted. Remove from heat and set aside.
- In a large bowl, whisk together flour, sugar and baking soda. Add half the cocoa mixture and whisk, just until combined. Add the remaining cocoa mixture and again, whisk just until combined. Next, add eggs one at a time, whisking after each addition until incorporated. Add the sour cream and vanilla extract. Whisk again until combined. Set aside.
- In a clean, dry glass bowl whip the egg white until soft peaks form. Sprinkle sugar gradually into egg white and continue whipping egg white until stiff peaks form. Gently fold in the coconut, flour and vanilla extract.
- Add half the chocolate cake batter to the prepared bundt pan and spread evenly. Dollop coconut filling over batter being sure to keep the coconut in the center and not letting it touch the sides of the pan.
- Spread the remaining cake batter into the bundt pan over the coconut and smooth top evenly.
- Bake in preheated oven for 45-50 minutes, until a tester inserted comes out clean. Remove cake from oven and cool on a wire rack for 15 minutes. Remove from pan and cool completely on a wire rack.
- In a small bowl, stir together heavy cream and confectioners' sugar starting with 2 tablespoons cream and adding more to achieve desired consistency. Stir in vanilla bean paste.
- Drizzle cake with glaze and top with Almond Joy bar halves, if desired.