Ingredients
Cake
- 1 cup Unsalted Butter
- 1/3 cup Cocoa Hershey's Natural Unsweetened
- 1 teaspoon Sea Salt
- 1 cup Coconut Milk So Delicious Organic (referigerated)
- 3 cups All Purpose Flour
- 2-1/2 cups Sugar
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- 1 teaspoon Cinnamon
- 3 large Eggs
- 1 cup Sour Cream
- 1 teaspoon Vanilla Extract
- 2 teaspoons Almond Extract
Filling
- 4 ounces Cream Cheese
- 1/2 cup Powdered Sugar
- 1/2 tsp Almond Extract
- 1/2 cup Almond Slivers Toasted and Chopped
- 1/2 cup Coconut Bakers Angel Flake Sweetened
Rudy's Red Wine Reduction
- 1/2 bottle Peach Creek Vineyards Rudy's Red Wine
- 1/2 cup Sugar
- 1 tsp Vanilla Extract
- 1/2 tsp Cinnamon
- Blue Bell Homemade Vanilla Ice Cream
Servings: slices
Instructions
- Preheat oven to 350 degrees F. Spray a 12 cup Bundt cake pan with Baking Spray.
Almond Joy Filling
- Beat softened cream cheese, powdered sugar, and one teaspoon almond extract until smooth; then stir in toasted almonds and coconut. Set aside.
Chocolate Cake
- Melt butter in a saucepan with cocoa powder, salt and Coconut Milk over low heat. Stir until butter has melted and all ingredients are combined. Remove from heat and set aside.
- Stir together flour, sugar, baking soda, baking powder, and cinnamon in a large bowl. Whisk in about 2/3 of the chocolate mixture until combined, then whisk in remaining chocolate mixture. Add the eggs one at a time, whisking and combining each. Add the vanilla and remaining two-teaspoons of the almond extract; then fold in the sour cream.
- Pour about 3/4 of the batter in the prepared Bundt pan. Spoon about ½ of the filling on top of the batter taking care to ensure it doesn’t touch the sides or middle of the pan. Gently spoon remaining batter to cover the filling.
- Bake for 60 minutes or until toothpick inserted in cake comes out clean. Let cool in pan for about 15 minutes, then invert onto a cooling rack until the cake has finished cooling. You can serve immediately or store in refrigerator and serve chilled as desired, adding a dollop of whipped cream; or you can add a scoop of ice cream drizzled with Rudy's Red Wine Reduction.
Rudy's Red Wine Reduction
- Stir wine, sugar, vanilla, and cinnamon together in a saucepan; simmer over low heat, stirring occasionally until sauce reduces, about 30 minutes. Drizzle over cake and ice cream for a yummy presentation!
Recipe Notes
Enjoy paired with Peach Creek Vineyards Tailgater, White Heron or Amore Wine.
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