Chocolate toffee speckled cake
1 layer cake
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Cake flour; sifted |
| 1¼ | teaspoon | Baking soda |
| ½ | teaspoon | Salt |
| ½ | cup | Butter; unsalted & softened |
| 1½ | cup | Brown sugar |
| ¼ | cup | Sour cream |
| 18 | ounces | Milk chocolate:finely grated |
| 1 | cup | Toffee-chocolate candy; |
| 6 | Egg yolks | |
| 2 | teaspoons | Vanilla |
| ¾ | cup | Milk; room temperature |
| 2 | tablespoons | Milk; room temperature |
| 6 | ounces | Semisweet chocolate; finely grated |
| 1½ | cup | Heavy cream chopped |
Directions
CAKE
CHOCOLATE GANACHE
TOPPING
Preheat the oven to 350. Butter two 9" cake pans. Line the bottoms with circles of wax paper, then butter and flour the paper. In a medium bowl, whisk together the flour, baking powder, baking soda and salt. In a medium bowl with an electric mixer, cream the butter and sugar. Beat in the sour cream. Beat in the yolks one at a time. Beat in the vanilla. In three additions, alternately stir in the flour mixture and the milk, beating well after each addition. Fold in the semisweet chocolate. Spread the batter in the prepared pans and bake for 30 to 35 minutes. Cool the cakes in the pans on a rack for 20 minutes. Then invert the cakes onto the racks to cool completely.
For ganache, place the milk chocolate in a medium bowl. In a small saucepan, bring the cream to a boil. Pour over the chocolate. Let stand, covered, for 5 minutes, then stir until smooth. Chill in the refrigerator for 1 hour. To assemble: With an electric mixer, slowly beat the ganache until thickened and smooth; be carefull not to overbeat or it will separate. Spread 1½ cups of teh ganache over the bottom cake layer. Sprinkle with half of teh chopped toffee. Top with the second cake layer. Frost with the remaining ganache.
Sprinkle the top of the cake with the remaining toffee. Refrigerate until ready to serve. Source: Mrs Fields I Love Chocolate Cookbook Submitted By MEG ANTCZAK On 04-08-95