Deliciously Decadent Chocolate Toffee Cake
Deliciously Decadent Chocolate Toffee Cake
Tip: For a creamier frosting, use milk instead of water, but note that you must refrigerate it, as well as any cakes filled or iced with it. Let it come to room temperature before using, and whip briefly by hand to refresh it. Makes about 4 cups, enough to fill and ice one 9-inch cake.
Ingredients
1. Put the butter in the bowl of a stand mixer fitted with the paddle attachment and mix on low speed until butter is smooth with no lumps. With the motor running, add the sugar, 1 cup at a time, only adding the next cup after the first addition has been integrated into the mixture.
2. Stop the machine and add the vanilla and salt. Paddle on low-medium speed until completely smooth, approximately 2 minutes. Add the water and continue to mix until light and fluffy, 2 to 3 minutes.
3. The frosting can be kept in an airtight container at room temperature for up to 2 days.
CAKE BOSS: STORIES AND RECIPES FROM MIA FAMIGLIA, BY BUDDY VALASTRO, COPYRIGHT © 2010 BY DISCOVERY LICENSING, INC., PUBLISHED AT $25.99 BY FREE PRESS, A DIVISION OF SIMON & SCHUSTER, INC., 1230 AVE. OF THE AMERICAS, NEW YORK, NEW YORK 10020
photos by Julie Hodges
I made this deliciously decadent chocolate toffee cake for my husband's birthday. He asked for a toffee cake and toffee is what he got. This cake is covered inside and out with toffee. I made a Duncan Hines Triple Chocolate Cake Mix (it almost tastes like a brownie.) and stirred in Heath bar toffee bits into the batter before I baked it. I made some homemade vanilla whip cream (recipe is on a previous post check my archives) and put the vanilla whip cream and more toffee bits between the cake layers. I made Buddy Valastro the Cake Boss's Vanilla frosting and stirred in mini chocolate chips and Heath bar toffee bits. After I frosted the cake, I crushed up a piece of Boehms Candies English Toffee from our local candy store/factory here in Issaquah, WA. They make the best English toffee I have ever tasted. It is so buttery, chocolaty, sweet, and is covered in almonds. Their English toffee was my inspiration for this cake. The crushed English toffee is in the middle of the cake and sprinkled over the swirls of frosting. Boehms' toffee has way more flavor than the Heath bars but the reason I didn't use the Bohems' toffee in the frosting and cake because it is so expensive but if you want to spend the money it would be even more flavorful. (Recipe for the vanilla frosting is below.) All the photos are of my finished cake.
The Cake Boss’s Vanilla Frosting Recipe
An easy white frosting from the Cake Boss.
By Buddy Valastro
Tip: For a creamier frosting, use milk instead of water, but note that you must refrigerate it, as well as any cakes filled or iced with it. Let it come to room temperature before using, and whip briefly by hand to refresh it. Makes about 4 cups, enough to fill and ice one 9-inch cake.
Ingredients
- 2 1⁄2 cups (5 sticks) unsalted butter, softened at room temperature
- 5 cups powdered (10x) sugar
- 1 tablespoon pure vanilla extract
- 1⁄4 teaspoon fine sea salt
- 3 tablespoons lukewarm water
1. Put the butter in the bowl of a stand mixer fitted with the paddle attachment and mix on low speed until butter is smooth with no lumps. With the motor running, add the sugar, 1 cup at a time, only adding the next cup after the first addition has been integrated into the mixture.
2. Stop the machine and add the vanilla and salt. Paddle on low-medium speed until completely smooth, approximately 2 minutes. Add the water and continue to mix until light and fluffy, 2 to 3 minutes.
3. The frosting can be kept in an airtight container at room temperature for up to 2 days.
CAKE BOSS: STORIES AND RECIPES FROM MIA FAMIGLIA, BY BUDDY VALASTRO, COPYRIGHT © 2010 BY DISCOVERY LICENSING, INC., PUBLISHED AT $25.99 BY FREE PRESS, A DIVISION OF SIMON & SCHUSTER, INC., 1230 AVE. OF THE AMERICAS, NEW YORK, NEW YORK 10020
photos by Julie Hodges
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