Toffee German Chocolate Cake

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Preheat oven to 350 degrees. Grease and flour two 9 inch round pans and set aside.

 

CAKE

4 ounces German sweet chocolate

1/2 cup water

4 eggs separated, room temperature

2 cups flour

1 tsp Baking soda

1/4 tsp salt

1 cup butter, softened to room temperature

2 cups Sugar

2 tsp vanilla

1 cup milk, room temperature

 

In a microwave safe bowl, add chocolate and water. Microwave in intervals of 30 seconds at a time stirring in between until chocolate is melted. Set aside and let cool.

Beat egg whites until still peaks form and set aside.

Mix flour, baking soda and salt in a small bowl and set aside.

In bowl of mixer with paddle attachment cream together Butter and sugar till light in color and fluffy.

Add melted chocolate and vanilla and beat until combined with creamed butter and sugar.

Alternate flour mixture and milk beat until just combined after each addition starting and ending with flour.

Gently stir in egg whites.

Pour into prepared pans and bake at 350 degrees 25-30 minutes. Or until toothpick inserted in center comes out clean. Remove from oven and still in pans let cool 10 minutes. Flip out of pans and let cool completely on racks.

FILLING

1 can dulce de leche

1/2 bag Heath English toffee bits

In a small bowl mix dulce de leche and toffee bits

COCONUT PECAN FROSTING

1- 12 ounce can evaporated milk

4 egg yolks

2 tsp vanilla

3/4 cup butter

1-1/2 cups sugar

3 cups coconut

1-1/2 cups chopped pecans

In a large sauce pan whisk evaporated milk, egg yolks and vanilla over medium heat until combined and smooth.

Add butter and sugar stirring constantly on medium heat for about 15 minutes, until golden in color and thick.

Remove from heat and stir in coconut and pecans. Place in a 9×13 pan and let cool completely before you frost your cake.

CHOCOLATE CARAMEL FROSTING

1 cup Butter, softened

1/2 cup unsweetened cocoa powder

4 cups powdered sugar

1/4 caramel sauce

6 Tbsp heavy whipping cream

Place butter in bowl of mixer add cocoa powder, powdered sugar, caramel and whipping cream. Beat with paddle attachment until smooth and creamy.

 

ASSEMBLY

Place one layer of cake on cake board. Fill with your dulce de leche and toffe bit filling. Stack Second layer of cake on top. Frost completely with Coconut pecan frosting. Use the chocolate caramel frosting to decorate and then top with the other half of bag of English toffee bits.

ENJOY!! 🙂

 

 

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