Description
A rich and moist chocolate cake layered with homemade buttery toffee shards and topped with a decadent chocolate glaze. The perfect balance of bitter cocoa and sweet caramel notes.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1.5 cups granulated sugar
- 3 large eggs
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour
- 3/4 cup Dutch-processed cocoa powder
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1 cup boiling water
- 1/2 cup butter (for toffee)
- 1 cup brown sugar (for toffee)
- 1/4 teaspoon sea salt (for toffee)
- 4 oz dark chocolate (for ganache)
- 1/2 cup heavy cream (for ganache)
Instructions
- Combine 1/2 cup butter and 1 cup brown sugar in a saucepan over medium heat. Stir until it reaches 300°F, pour onto parchment, sprinkle with sea salt, and cool until hard. Break into shards.
- Preheat oven to 350°F and grease a 9-inch round cake pan, lining the bottom with parchment paper.
- Cream 1 cup softened butter and 1.5 cups granulated sugar until light and fluffy.
- Beat in eggs one at a time, then stir in vanilla extract.
- Whisk together flour, cocoa powder, baking powder, and salt; gradually fold into the butter mixture.
- Stir in buttermilk and boiling water until the batter is smooth.
- Gently fold in half of the toffee shards.
- Pour batter into the pan and bake for 30-35 minutes or until a toothpick comes out with a few moist crumbs.
- Allow cake to cool completely. Melt dark chocolate and heavy cream together to make a ganache.
- Pour ganache over the cooled cake and press the remaining toffee shards into the top.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American