Chocolate, Coconut and Toasted Almond Devils Food Twinkies
"Twinkies are the quintessential individually wrapped calorie-laden favorite cake of my childhood. Almond Joy is the candy bar equivalent. Here is my spin on the two. The combo is amazing and will remind you of your childhood. Pairing rich chocolate cake with toasted almond marshmallow cream and finishing them off with a blizzard of tropical coconut makes for an insanely good treat that is totally fun to make...."
INGREDIENTS
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1 1/4 cups all-purpose flour
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1/2 cup dark cocoa powder
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1 teaspoon baking soda
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3/4 teaspoon kosher salt
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1/4 teaspoon baking powder
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1 1/2 cups granulated sugar
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5 ounces unsalted butter, at room temperature
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3 large eggs, at room temperature
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1 teaspoon vanilla extract
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1/2 cup buttermilk
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1/2 cup brewed espresso, at room temperature
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1 cup corn syrup
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2 large eggs whites, at room temperature
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1 cup confectioners' sugar, sifted
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1 teaspoon vanilla extract
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1/4 cup whole natural almonds, lightly toasted and chopped reserving, 16 whole almonds
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3 ounces dark chocolate
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Two 7-ounce bags sweetened coconut
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Special equipment: 2 canoe or Twinkie pans
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