Chocolate cake with chocolate cream cheese frosting and toffee
This is a twist on Beatty's chocolate cake. I used cream cheese icing with homemade toffee that was supposed to be caramel. It gives nice crunch.
Chocolate cake with chocolate cream cheese frosting and toffee
This is a twist on Beatty's chocolate cake. I used cream cheese icing with homemade toffee that was supposed to be caramel. It gives nice crunch.
Cooking Instructions
- 1
Preheat oven to 350°F Fahrenheit.
- 2
Butter 2- 8 inch cake pans. Line pans with parchment or wax paper. Mix 1 tbsp of flour with 1 tbsp of cocoa powder and lightly dust the pans.
- 3
Put all dry ingredients in electric mixer bowl with whip attachment and sift on low speed till blended. Scrape bowl.
- 4
In separate bowl add all the wet ingredients and mix well. On low speed add the wet ingredients to the dry. Add the coffee until just blended.
- 5
Pour batter into prepared pans and bake for 35 - 40 mins or until a toothpick inserted in the center comes out clean. Cool on wire rack.
- 6
Chocolate cream cheese icing
- 7
Place cream cheese and butter in mixing bowl with paddle attachment on low speed till blended. Slowly add confectioner's sugar and cocoa powder a little at a time. Increase speed and whip until fluffy.
- 8
Place one layer on a cake pedestal. Spread cream cheese mixture on top of cake. Dust with crystallized toffee. Top with the next layer. Spread frosting evenly. Dust with toffee crystals. *A coarse seive may be used for dusting.
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