Flourless Almond Joy Cake

For the cake:
Preheat the oven to 375°F and heavily grease two 6-inch cake pans. In a large microwave-safe bowl, melt the butter and chocolate chips in 30-second increments, stirring after every 30 seconds, until the butter and chocolate have melted. Whisk until smooth. Set aside to cool for 5-10 minutes.

Add the sugar and eggs to the melted chocolate, and whisk until smooth. Whisk in the cocoa powder until combined.

Divide the cake batter equally between the two greased cake pans, and bake until a toothpick inserted in the center comes out with a few moist crumbs attached, about 30 minutes. Let the cakes cool in the pans for 15-20 minutes, then turn the cakes on to a cooling rack to cool completely. Once the cakes have cooled, refrigerate for at least 1 hour before frosting.

For the frosting:
In the bowl of a stand mixer, beat together butter and cream cheese on medium-high speed until light and fluffy, about 3 minutes. Add in the almond extract and beat until combined.

Reduce the speed to low and add the powdered sugar, 1/2 cup at a time. Once all the powdered sugar has been added, turn the mixer to medium high, and beat for an additional 1-2 minutes, until the frosting is light and fluffy.

To assemble the cake, place one of the cake layers on a cake stand or plate, and top with 1 cup of the frosting. Use an offset spatula to spread the frosting on top of the bottom cake layer. Place the other cake layer on top of the frosted bottom layer, and use the offset spatula to frost the top and sides of the cake. Garnish the frosting with the toasted coconut flakes.

Refrigerate the cake for at least 2 hours before enjoying.

Note: To make your own toasted coconut, spread 1 cup sweetened coconut flakes in a single layer on a greased baking sheet. Broil on low until golden brown, stirring occasionally, for about 4-5 minutes.