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I almost completely forgot to post this rich chocolate toffee covered cake! Back in September, my daughter asked me to make a dessert for a picnic that her and her friends were going on. This small cake, made in a 6-inch springform pan, was the perfect size for them. Covered in mini chocolate chips and big chunks of chocolate covered toffee, it’s a sweet treat that’s perfect any time of the year.
The original recipe for this cake was actually for cupcakes. I adapted it to fit this cake pan, and only made a few slight changes in baking time and temperature to adjust for it. I wasn’t able to cut into it or try it, but my daughter assured me that it was quite good.
Note: While I prefer homemade frosting, Kristen prefers the can, so that’s what I used here. She also prefers chocolate over vanilla, so I adapted that as well.
Toffee Mocha Cake
adapted from Toffee Mocha Cupcakes
2 tablespoons instant espresso granules
1 cup boiling water
1/2 cup butter-flavored shortening
1-1/4 cups sugar
2 eggs
1-3/4 cups all-purpose flour
1/4 cup cocoa
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup HEATH® Milk Chocolate Toffee Bits
FROSTING:
1 can (16 ounces) chocolate frosting
2 teaspoons instant espresso granules
1/3 cup HERSHEY’®S Mini Chips Semi-Sweet Chocolate Chips
1/4 cup HEATH® Milk Chocolate Toffee Bits
Dissolve espresso granules in boiling water; cool. In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, cocoa, baking powder, baking soda and salt; add to creamed mixture alternately with espresso mixture and mix well. Fold in toffee bits.
Grease then line the bottom of a 6-inch springform pan with parchment paper. Grease the parchment paper as well. Place pan on a baking sheet.
Pour batter into prepared pan and bake for 45 minutes at 350 F. Reduce the temperature to 325 F and bake an additional 8 minutes. Remove cake and cool on a wire rack. When cake has cooled, run an icing spatula around the sides of the cake and carefully remove the outside of the springform pan.
In a large bowl, combine frosting and espresso granules. Frost cake; sprinkle with chocolate chips and toffee bits.
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Wow, that does look rich, but so good. That frosting is to die for.
oh how i was hoping to see the inside of the cake? this is just so fabulous.
Amanda! Your cake looks awesome. Gorgeous!
always love your cakes
Oh my gosh, Amanda, this cake looks amazing! I bet the girls all loved it!
I'm certainly glad you found it! Looks yummy!
I am in! I love toffee!
That looks heavenly! I am a huge fan of toffee and not so much cake, but I think I could do this one.
Now this is chocolate toffee heaven, really!
This sounds crazy good! And the recipe looks super easy too.
Gorgeous cake
I think you need to make this again so you can try it….and you have my address. ;) hehe jk
I may have stared at that picture a wee bit too long….but it looks soooo good. Beautiful job!
Amanda this cake looks absolutely delicious and sinful. My son always has a group of friends stay over on Friday nights, will make for the perfect snack. Thanks for sharing!
This cake looks gorgeous. I really wish we could see the inside too!! How'd you manange to keep the cake plate so clean though?
That's one of those cardboard cake circles. I just used a damp paper towel to wipe it clean once I was done decorating :)
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