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
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
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.
(If you enjoyed this post, I’d truly appreciate a stumble, Digg, facebook share, whatever you like! :) )
NEW! Be sure to subscribe to my newsletter, Foodie in the Craftroom, to receive updates and tips from both Amanda’s Cookin’ and Crafts by Amanda! Visit http://www.amandascookin.com/p/subscribe-to-newsletter.html