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
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