Tuesday, February 25, 2020

Chocolate Caramel Toffee Cake

Chocolate Caramel Toffee Cake, Chocolate Cake with Toffee, Chocolate Buttercream, Ruffle Cake, High Altitude Chocolate Cake, Chocolate Toffee CakeYears ago, I made a cake for my husband's birthday - chocolate cake, soaked in bourbon, frosted with chocolate buttercream and toffee sprinkled between the layers.  It's probably his favorite cake that I've ever made.

The cake was amazing, but the photos... not so much.  I've recently been re-testing and re-shooting some of my recipes, and this was next on my list of cakes to update with more appealing photos that do the cake justice.

The chocolate cake is dark and rich and moist, and I love a good chocolate cake like this served with just some fruit and fresh whipped cream.  Although I brushed some bourbon over the cake layers in the original recipe, I decided not to this time, although if you're a bourbon lover, then definitely try it.

Then there's dark chocolate buttercream, with salted caramel sauce whipped right into the buttercream for subtle notes of caramel all throughout.  As I frosted each layer, I added a generous handful of toffee, then drizzled that with more of the caramel sauce.




Chocolate Caramel Toffee Cake, Chocolate Cake with Toffee, Chocolate Buttercream, Ruffle Cake, High Altitude Chocolate Cake, Chocolate Toffee Cake

Chocolate Caramel Toffee Cake, Chocolate Cake with Toffee, Chocolate Buttercream, Ruffle Cake, High Altitude Chocolate Cake, Chocolate Toffee Cake

Chocolate Caramel Toffee Cake, Chocolate Cake with Toffee, Chocolate Buttercream, Ruffle Cake, High Altitude Chocolate Cake, Chocolate Toffee Cake




All the flavors in this cake go together wonderfully.  The dark chocolate cake with fluffy buttercream, sweet salted caramel and crunchy toffee - it's the perfect cake for chocolate and caramel lovers.  The piped ruffles of chocolate buttercream are such a pretty way to finish the cake, but rustic swirls all over would look amazing and delicious, too.  After photographing the uncut cake, I always look forward to cutting that first slice so I can see all the beautiful layers and filling.





Chocolate Caramel Toffee Cake, Chocolate Cake with Toffee, Chocolate Buttercream, Ruffle Cake, High Altitude Chocolate Cake, Chocolate Toffee Cake

Chocolate Caramel Toffee Cake, Chocolate Cake with Toffee, Chocolate Buttercream, Ruffle Cake, High Altitude Chocolate Cake, Chocolate Toffee Cake

Chocolate Caramel Toffee Cake, Chocolate Cake with Toffee, Chocolate Buttercream, Ruffle Cake, High Altitude Chocolate Cake, Chocolate Toffee Cake

Chocolate Caramel Toffee Cake, Chocolate Cake with Toffee, Chocolate Buttercream, Ruffle Cake, High Altitude Chocolate Cake, Chocolate Toffee Cake





Chocolate Caramel Toffee Cake
printable

Cake.
  • 2 cups all-purpose flour
  • 1 3/4 cups granulated sugar
  • 3/4 cups unsweetened cocoa powder (Hershey's Special Dark or another Dutched cocoa)
  • 1/2 teaspoon baking powder
  • 1 1/4 teaspoons baking soda
  • 1 teaspoon coarse Kosher salt
  • 4 large eggs
  • 1 cup whole milk
  • 1 cup sour cream
  • 1 cup vegetable oil
  • 2 teaspoons vanilla extract
Buttercream.
  • 2 1/2 cups unsalted butter, room temperature
  • 3 1/2 cups powdered sugar
  • 1 1/2 cups unsweetened cocoa powder (Hershey's Special Dark, or another unsweetened cocoa, but it does not have to be Dutched)
  • 1 tablespoon meringue powder (optional)
  • 1/4 teaspoon coarse Kosher salt
  • 1/4 cup prepared caramel sauce
  • 2 teaspoons vanilla
  • 1/2 cup half-n-half
Filling.
  • 1/3 - 1/2 cup prepared caramel sauce
  • 1/2 cup toffee bits
Cake.
Preheat the oven to 350 F and spray the bottoms of three 8-inch round cake pans with non-stick spray.

In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda and salt.  Whisk to make sure everything is well combined.

In a separate bowl, whisk together the eggs, milk, sour cream, oil and vanilla until smooth.  Add the dry ingredients and whisk for about one minute, until combined and mostly free of lumps.  Divide the batter evenly between the pans.

Bake the cakes for about 25-30 minutes, until a toothpick or cake tester in the center comes out clean or with moist crumbs clinging to it.  Set the pans on a wire rack, cover loosely with a clean kitchen towel and cool completely.

Buttercream.
In the bowl of your stand mixer fitted with the whisk attachment, beat the butter for one minute until smooth.  Add the powdered sugar, cocoa powder, meringue powder and salt, and mix on low to combine.  Add the caramel sauce and vanilla.  Whip on medium speed, adding the half-n-half as needed to thin out the consistency, scraping the bowl occasionally, until very light and fluffy.

Assembly.
Remove the cooled cakes from the pans.  Place one cake on a cake board or cake pedestal.  Frost with a layer of the buttercream.  Sprinkle with half the toffee, then drizzle with half of the caramel sauce.  Repeat with the second layer of cake, more buttercream, toffee and caramel, and the last layer of cake.  Frost all over with a thin crumb coat of buttercream, then refrigerate for 30 minutes to chill the crumb coat.

Frost the top of the cake with a final layer of buttercream.  Fit a piping bag with a medium rose tip (#104) and fill with the buttercream.  Lightly score vertical lines around the cake using the tip of a knife to mark even rows.  Pipe vertical rows of ruffles, starting at the bottom and ending at the top, all the way around the cake.

Recipe from Curly Girl Kitchen

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