How to Make Chocolate-Toffee Crunch Layer Cake
What can be better than a Chocolate-Toffee cake on X-mas? Yes, you are right; two Chocolate-Toffee cakes. So let’s discover how to make it ourselves. This layer cake is pure dark chocolate. You can get an extra dose of chocolate by adding chocolate pudding before baking. Really good, from-scratch dark chocolate buttercream frosting covers all three layers of the cake. Do you know what is the special addition that takes this dessert to the next level? A crunch of caramel pieces sprinkled with frosting between layers of cake and then piled on top of the cake. For even more fun, we added frosting stars around the top edges of the cake! This is a truly gorgeous chocolate dessert that makes a beautiful centerpiece and will delight any chocolate-loving guest.
Ingredients for the Cake
1 Box of Betty Crocker™ Super Moist Dark Chocolate Cake Mix
1 Teaspoon of Vanilla
Water, Vegetable Oil, and Eggs Are Needed In The Cake Mix Package
1 Jell-O™ Instant Pudding & Pie Filling Chocolate Flavor 3.9 Oz Package (Dry)
2 3/4 Cup Granulated Sugar
Crispy Caramel Pieces
1/3 Cup of Dark Chocolate Chips
1/3 Cup of Roasted Salted Almonds
1/3 Cup of Sweets Frosting
3/4 Cup of Dark Chocolate Chips
1 1/4 Glass of Soft Butter
2 Spoons of Milk
How to make the Cake
Preheat oven to 350°F (325°F for dark brown or non-stick pans). Spray the bottom and sides of 3 (8-inch) round cake pans with cooking spray.
Step 2 In a large bowl, beat the cake ingredients with an electric mixer on medium speed for 2 minutes, scraping the bowl occasionally. Pour 1 2/3 cups of batter into each pan. divide equally.
Bake for 18 to 22 minutes or until a toothpick inserted in the center comes out clean. Let cool for 10 minutes. Remove from baking sheets to cool wire racks. Cool completely, about 1 hour.
Meanwhile, in a small microwave-safe bowl, heat 1/3 cup chocolate chips, uncovered, on High for 30 seconds; Deletion. Continue microwaving in 15-second intervals, turning after each so the fries are easy to toss together. Add the almonds to a bowl. My heart until the almonds are homogeneous with the chocolate. Spread out on waxed paper-lined with parchment paper. Refrigerate for at least 30 minutes until the chocolate has set.
Chop the chocolate-covered nuts into large pieces and place them in the bowl of a food processor. Cover the mixture and let it stand until coarsely chopped. Place in a small bowl and adds the pieces of caramel. sit aside.
In a small microwave-safe bowl, heat 3/4 cup chocolate chips, uncovered, for 60 seconds; mix in the middle. Continue microwaving in 15-second increments until potatoes can be mixed evenly; cool for 10 minutes. In a large bowl, beat butter and melted chocolate with an electric mixer on medium speed until smooth. On low speed, add granulated sugar, milk, and vanilla, scraping down the sides of the bowl occasionally, until smooth and creamy.
Place one layer of cake on a serving plate. Spread 2/3 cup frosting over top; Sprinkle 2 tablespoons of caramel crunch over the frosting. Cover with the second layer of cake. Spread 2/3 cup frosting over top; Sprinkle 2 tablespoons of candy over frosting; Place the third cake layer on top. Packaged in a decorative medium-sized spirit bag; Fill with 3/4 cup frosting. sit aside.
Cover the sides with a thin layer of frosting so that the sides are covered but the cake is still visible. Spread the remaining amount of decoration on the face. Using a piping bag, pipe the stars onto the top of the cake. Fill the center with the remaining pieces of caramel. Put the cake in the fridge for 30 minutes. If you plan to refrigerate the cake for more than 30 minutes, let it rest for 10 minutes at room temperature before cutting. Store loosely covered in the fridge.
Time to enjoy the cake!