Chocolate Toffee Crunch Layer Cake Food

CHOCOLATE-TOFFEE CRUNCH LAYER CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms and sides of 3 (8-inch) round cake pans with cooking spray.
• In large bowl, beat Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour 1 2/3 cups batter in each pan. Spread evenly.
• Bake 18 to 22 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour.
• Meanwhile, in small microwavable bowl, microwave 1/3 cup chocolate chips uncovered on High 30 seconds; stir. Continue to microwave in 15-second increments, stirring after each, until chips can be stirred smooth. Add almonds to bowl; stir until almonds are coated evenly with chocolate. Spread on waxed paper-lined cookie sheet. Refrigerate at least 30 minutes until chocolate is firm.
• Break chocolate-coated nuts into large pieces, and place in bowl of food processor. Cover and process until coarsely chopped. Place in small bowl; stir in toffee bits. Set aside.
• In small microwavable bowl, microwave 3/4 cup chocolate chips uncovered on High 60 seconds; stir halfway through. Continue to microwave in 15-second increments until chips can be stirred smooth; cool 10 minutes. In large bowl, beat butter and melted chocolate with electric mixer on medium speed until blended. On low speed, beat in powdered sugar, milk and vanilla, scraping side of bowl occasionally, until smooth and creamy.
• Place one cake layer on serving plate. Spread 2/3 cup of the frosting on top; sprinkle 2 tablespoons of the toffee bits crunch over top of frosting. Top with second cake layer. Spread 2/3 cup frosting on top; sprinkle 2 tablespoons of the toffee bits crunch over top of frosting; top with third cake layer. Fit decorating bag with medium star piping tip; fill with 3/4 cup of the frosting. Set aside.
• Frost sides with thin layer of frosting so sides are covered but cake still shows through. Spread remaining frosting on top. Using decorating bag, pipe stars on top edge of cake. Fill center with remaining toffee bits crunch. Refrigerate cake 30 minutes. If refrigerating cake longer than 30 minutes, let cake stand 10 minutes at room temperature before cutting. Store loosely covered in refrigerator.

BLACKOUT CAKE WITH CHOCOLATE CRUNCH

Steps:

• Make the cake: Preheat the oven to 350 degrees F. Butter two 8-by-2-inch-round cake pans and dust with flour, tapping out the excess. Combine the chocolate, milk and 1/2 cup water in a microwave-safe bowl. Microwave in 30-second intervals, stirring, until the chocolate is melted; whisk until smooth, then let cool. Meanwhile, sift the flour, cocoa powder, baking powder, baking soda and salt into a large bowl; set aside.
• Beat the butter in a large bowl with a mixer on medium speed until creamy, about 4 minutes. Add the vegetable oil, brown sugar, granulated sugar and vanilla; beat until fluffy, about 4 more minutes. Add the eggs, one at a time, beating until incorporated. Reduce the mixer speed to low and add the flour mixture in three batches, alternating with the melted chocolate mixture; beat until just incorporated.
• Divide the batter between the prepared pans and smooth the tops. Bake until a toothpick inserted into the centers comes out clean, 45 to 50 minutes. Let cool 20 minutes in the pans, then run a knife around the edges and invert onto a rack to cool completely.
• Reheat the oven to 350 degrees F. Line a rimmed baking sheet with foil. Using a long serrated knife, cut each cake in half crosswise to make 4 layers. Crumble one of the layers into small pieces on the baking sheet. Bake until dry, about 20 minutes; let cool completely. Cover with parchment paper and crush with the bottom of a saucepan to make coarse crumbs; set aside.
• Make the frosting: Combine the chocolate, corn syrup and 1/2 cup hot water in a large heatproof bowl set over a pot of simmering water; stir until melted, about 5 minutes. Remove the bowl from the pot and let cool 10 minutes. Transfer to a stand mixer fitted with the whisk attachment and start beating on high speed; beat in the vanilla, then the butter, 1 tablespoon at a time, until fluffy. Gradually add the confectioners' sugar and beat until creamy. Refrigerate, stirring occasionally, until thick enough to spread, about 10 minutes. (If the frosting is too thick, microwave in 10-second intervals for up to 30 seconds to soften.)
• Put one cake layer on a platter; spread 1 heaping cup frosting on top. Add another cake layer, more frosting and the last cake layer. Cover the top and sides with the remaining frosting. Press the reserved cake crumbs all over the cake.

CHOCOLATE CRUNCH LAYER CAKE WITH MILK CHOCOLATE FROSTING

Steps:

• Position rack in center of oven and preheat to 350°F. Butter two 9-inch-diameter cake pans with 1 3/4-inch-high sides. Line bottoms of pans with waxed paper; butter paper. Dust pans with flour; tap out excess. Combine chocolate and 1/2 cup hot water in small saucepan. Stir over low heat until melted and smooth. Cool to lukewarm, stirring often.
• Whisk flour, baking soda and salt in medium bowl to blend. Using electric mixer, beat butter in large bowl until fluffy. Gradually beat in sugar. Beat in eggs 1 at a time, then vanilla extract. Beat in chocolate mixture. Add flour mixture in 3 additions alternately with milk in 2 additions, beating just to blend after each addition. Divide batter equally beween pans. Bake cakes until tester inserted into center comes out clean and cake just begins to pull away from sides of pan, about 35 minutes. Cool cakes in pans on racks 5 minutes. Cut around pan sides. Turn cakes out onto racks; peel off waxed paper. Cool cakes completely.
• Combine cream, corn syrup and butter in heavy large saucepan. Whisk over medium heat until mixture begins to simmer. Add chopped chocolate. Reduce heat to low and whisk until frosting is smooth, about 1 minute; transfer to large bowl.
• Fill another large bowl with ice. Set bottom of bowl with frosting atop ice. Whisk until frosting is cool and begins to thicken, about 8 minutes. Place bowl of frosting on work surface. Using electric mixer, beat until color lightens and just until frosting becomes thick enough to hold peaks when beaters are lifted, about 2 minutes (frosting will continue to thicken as it stands).
• Place 1 cake layer, flat side up, on 8-inch-diameter tart pan bottom or cardboard round. If desired, place pan bottom with cake atop 8-inch-diameter cake pan to make simple decorating stand. Top layer with 1 1/2 cups frosting, spreading to edge. Sprinkle evenly with diced toffee. Top with second cake layer, flat side down; press slightly to adhere. Spread thin layer of frosting over top and sides of cake to seal and set crumbs. Spread remaining frosting over top and sides of cake (if frosting becomes stiff, stir gently with spatula to loosen).
• Stand chocolate bar on 1 short end. Using vegetable peeler and starting at top edge of 1 side, run peeler down length of bar (chocolate will come away from side of chocolate bar in curls). Pile chocolate curls atop cake. Chill at least 2 hours. (Can be made 2 days ahead. Cover with cake dome and keep chilled. Let stand at room temperature 1 hour before serving.)

CHOCOLATE TOFFEE CRUNCH ICE CREAM CAKE

Steps:

• Preheat oven to 350 degrees.
• Combine cake mix, eggs, butter, and water.
• Pour into a well greased 13x9 pan. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
• Allow cake to cool completely.
• When cake is fully cooled, using a serrated knife, cut cake in half lengthwise.
• Place the bottom half of the cake back in the pan. Top with the softened ice cream, and spread it evenly over the cake. Sprinkle the toffee chips in an even layer over the ice cream. Place the top layer of the cake on the toffee chips/ice cream. Spread the softened Cool Whip over the top of the cake.
• Freeze 2 or more hours before serving.

CHOCOLATE CARAMEL TOFFEE CRUNCH CAKE

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!

LAYERED TOFFEE CAKE

Steps:

• In a bowl, beat cream just until it begins to thicken. Gradually add the ice cream topping and vanilla, beating until soft peaks form. Cut cake horizontally into three layers. Place the bottom layer on a serving plate; spread with 1 cup cream mixture and sprinkle with 1/2 cup candy bar. Repeat. Place top layer on cake; frost top and sides with remaining cream mixture and sprinkle with the remaining candy bar. Store in the refrigerator.

CHOCOLATE TOFFEE CAKE

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.

COFFEE-TOFFEE CRUNCH TORTE

Steps:

• For crust:
• Preheat oven to 350°F. Grind nuts with ground cookies and toffee in processor. Add 5 tablespoons butter; blend until nuts are finely chopped. To moisten crumbs, if necessary, blend in 1 tablespoon butter. Using plastic wrap as aid, press mixture onto bottom an dup sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Freeze 15 minutes.
• Bake crust until golden, about 12 minutes. Freeze crust.
• For ganache:
• Bring cream and corn syrup to simmer in heavy medium saucepan. Remove from heat. Add chocolate; whisk until melted and smooth. Cool to room temperature.
• For mousse:
• Whisk sugar, yolks, 1/3 cup water and espresso powder in large metal bowl. Set bowl over saucepan of simmering water (do not allow bowl to touch water); whisk until candy thermometer registers 160°F, about 3 minutes. Remove bowl from over water. Add nutmeg. Using electric mixer, beat egg mixture until cool and thick, about 5 minutes.
• Beat 2 1/2 cups cream, liqueur and vanilla in another large bowl until stiff peaks form. Fold cream mixture and toffee into egg mixture. Spoon half of mousse into crust. Drizzle 1/4 cup ganache over. Using tip of knife, swirl mixtures together. Carefully spoon remaining mousse over; smooth top. Cover and freeze torte overnight. Cover remaining ganache; chill.
• Rewarm remaining ganache over low heat, whisking just until slightly softened but not melted. If necessary, let stand until firm enough to pipe. Spoon ganache into pastry bag fitted with star tip. Run sharp knife around torte pan sides. Release pan sides. Pipe ganache in lattice design atop torte. Pipe ganache in star shapes around border. Garnish with almonds. (Can be prepared 1 week ahead. Freeze until lattice sets, then cover and keep frozen.)

CHOCOLATE TOFFEE CAKE

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.