Chocolate Cake Toffee Sauce Recipes

Steps:

• Combine the toffee bits, chips and brown sugar; set aside., In a large bowl, cream butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition (mixture will appear curdled). Beat in vanilla. Combine the flour, baking powder, salt and baking soda; add to the creamed mixture alternately with buttermilk, beating well after each addition., Pour a third of the batter into a greased and floured 10-in. fluted tube pan. Sprinkle with a third of the toffee mixture. Repeat layers twice. Bake at 350° for 55-65 minutes or until a toothpick inserted in the center comes out clean., Cool for 10 minutes before removing from pan to wire rack to cool completely. For icing, in a small saucepan, melt butter. Stir in flour until smooth; gradually add evaporated milk and brown sugar. Bring to a boil; cook and stir for 4-5 minutes or until thickened. Cool. Drizzle over cake.

Steps:

• For the cake: Preheat the oven to 350 degrees F and grease two 8-inch round cake pans.
• Whip the granulated sugar and eggs with a stand mixer fitted with the whisk attachment. Meanwhile, put the coffee, butter, vinegar and 1/2 cup of the chocolate chips into a microwave-safe bowl. Microwave until the chocolate and butter are melted, about 3 minutes; then whisk together until well-blended. In a separate mixing bowl, add the flour, cocoa powder, baking soda and salt; whisk together. Add the oil and sour cream to the bowl with the chocolate mixture and mix well.
• Add a third of the flour mixture to the egg mixture and mix well to incorporate. Then mix in half of the chocolate mixture. Continue to alternate with the flour and chocolate mixtures, scraping down the sides of the bowl occasionally and finishing with the flour. Divide the batter between the prepared cake pans. Fill each pan slightly below the top edge (you may not use all the batter). Sprinkle the remaining 1/2 cup chocolate chips over the top of each. Bake until the centers bounce back when touched, 30 to 35 minutes.
• For the toffee sauce: Melt together the butter and brown sugar in a heavy saucepot and cook until simmering. Remove from the heat, then add the heavy cream and vanilla, and stir. Return to the heat and allow the sauce to boil for another 3 minutes. Remove from the heat and pour into a metal mixing bowl. Cool completely, then refrigerate.
• For the chocolate ganache: Place the chocolate chips, heavy cream and butter in a microwave-safe bowl and microwave for 3 minutes. Stir until all the chocolate is melted and the ingredients are incorporated. Cool in the fridge until the consistency is like a paste.
• For the buttercream: Add the egg yolks to a mixing bowl and whip with an electric mixer until light.
• In the meantime, mix the sugar and 1/2 cup water in a heavy saucepan and bring to a boil. Wet a pastry brush with water and wash down the sides of the pan to avoid crystallization. Continue to cook until the sugar syrup registers 235 degrees F (softball stage) on a candy thermometer. Remove from the heat and, with your mixer running constantly at medium speed, immediately but slowly pour the hot sugar into the egg yolks in a steady stream.
• Continue to beat with the mixer until the mixture cools down completely. Add the butter, vanilla extract and vanilla bean seeds. Continue to beat until all of the butter is incorporated and the icing is smooth, glossy and spreadable (see Cook's Note). Add some buttercream to a pastry bag.
• To assemble the cake: Place 1 cake layer on a cake plate. With the pastry bag, pipe a border around the top edge of the cake layer for a "frosting dam" to hold in the toffee sauce. Poke holes into the top of the cake layer and pour at least 1/4 cup toffee sauce (or more to taste) over the top so that it penetrates the cake. Then spread a thin layer (about 1/8-inch thick) of ganache over the top. Put in the freezer for 5 minutes to make the ganache solidify. Then spread a layer of buttercream over the top of the chilled ganache. Generously sprinkle some English toffee bits over the buttercream and drizzle with more toffee sauce and ganache. Place the second cake layer on top and ice with the buttercream. Drizzle the top with more ganache and toffee sauce, then sprinkle toffee bits over the top. Serve immediately or refrigerate, covered. Take out of the fridge 1 hour prior to serving, to bring to room temperature.

Steps:

• 1. Preheat oven to 350^. Butter a 13x9-inch baking dish, or muffin pans. Set aside.
• 2. Combine flour, both sugars, butter and salt on low speed until mixture resembles coarse meal. Transfer 1/2 cup of this mixture to a medium bowl; min in toffee, chocolate chips and pecans. Set aside.
• 3. Stir baking soda into remaining butter-sugar mixture in the large bowl. Add buttermilk, egg and vanilla, beating until just combined. Do not over beat.
• 4. Spread batter into prepared pan. Sprinkle with toffee topping. Bake until tipping is golden brown and toothpick inserted into center comes out clean, about 35 minutes. Cool completely and cut into squares. For muffins- bake 15-20 minutes. Test with toothpick.

Steps:

• Preheat oven to 350 degrees. Coat two 9-inch round cake pans with cooking spray. At low speed beat mix, mayonnaise, eggs and 1 cup water 30 seconds. Increase speed to high; beat 2 minutes. Stir in chips.
• Divide batter between pans. Sprinkle 1/4 cup toffee in each pan. Lightly spread toffee into batter. Bake 30 minutes or until toothpick inserted into centers comes out clean. Cool on racks 20 minutes. Remove from pans; cool completely on racks.
• Transfer 1 cup frosting to pastry bag fitted with large star tip. Place 1 cake layer on serving plate; spread with 1 cup frosting. Top with remaining cake layer. Spread top and side with remaining frosting. Pipe lattice onto cake; garnish with toffee.
• Note: You can also bake in a 13x9-inch pan for 30-35 minutes instead of round pans. Use 1 can frosting.

Steps:

• For the cake: Preheat oven to 350 degrees. Butter a 9-by-3-inch round cake pan. Line with parchment, and butter parchment.
• Bring water to a boil in a saucepan. Meanwhile, combine dates, brandy, coffee, and 2 tablespoons cocoa in a heatproof bowl. Stir in boiling water. Let cool, stirring occasionally. Puree cooled date mixture in a food processor (you should have about 2 1/2 cups). Place 3/4 cup puree in a small bowl, and press plastic wrap directly on surface; reserve. Place remaining puree in a large bowl.
• Whisk flour, salt, cinnamon, and remaining 2 tablespoons cocoa in a bowl.
• Beat butter and dark-brown sugar with a mixer on medium speed until fluffy. Add eggs, one at a time, beating after each addition (batter will look curdled).
• Stir baking soda into reserved uncovered date puree. On low speed, beat flour mixture into egg mixture in 2 additions, alternating with the date mixture. Beat in chocolate. Transfer batter to prepared pan, and smooth top.
• Bake until a toothpick inserted into center of cake comes out clean, about 1 hour. Let cool in pan on a wire rack for 30 minutes. Run a knife around edge of pan to loosen, and invert cake onto rack. Remove parchment, turn cake right side up, and let cool completely.
• Make the glaze: Bring butter, light-brown sugar, corn syrup, water, and salt to a boil in a saucepan over medium-low heat, stirring occasionally. Boil 3 minutes. Remove from heat. Whisk in cream. Add chocolate, and whisk until smooth. Whisk in brandy. Let cool until thickened, 15 to 20 minutes.
• Assemble the cake: Using a serrated knife, trim rounded top of cake so it is flat. Place cake on stand. Spread remaining 3/4 cup date puree over top of cake. Pour glaze over top, letting some drip down sides. Garnish with halved dates.

Steps:

• Prepare and bake cake according to package directions, using a greased 13x9-in. baking pan. Cool on a wire rack. , Using the handle of a wooden spoon, poke holes in cake. Pour 3/4 cup caramel topping into holes. Spoon remaining caramel over cake. Top with whipped topping. Sprinkle with candy. Refrigerate for at least 2 hours before serving.

Steps:

• Prepare and bake cake in a 9x13" baking pan as directed on back of cake mix. Let cake cool. Using a fork, poke holes all over the top of the cake. Mix together the sweetened condensed milk and caramel topping and pour all over the cake, letting it sink down into the holes. Spread whipped topping over the caramel layer and sprinkle with crushed Heath bars.
• I keep this cake in the fridge- it's delicious cold!