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Receta Speckled Toffee Cake
by Homemade & Yummy

Speckled Toffee Cake

The flavours of toffee and chocolate merge together to make this awesome Speckled Toffee Cake.  Perfect for those special celebrations.

Calificación: 4/5
Avg. 4/5 1 voto
Tiempo de Prep: Canada Canadian
Tiempo para Cocinar: Raciónes: 1

Ingredientes

  • For the cake:
  • 3 cups cake flour (sifted)
  • 1 1/4 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1/2 cup butter (unsalted, room temperature)
  • 1 1/2 cups brown sugar (packed)
  • 1/4 cup greek yogurt
  • 5 extra large egg yolks
  • 3/4 tsp. English Toffee oil (LorAnn Oils)
  • 3/4 cup milk
  • 6 ounces of semisweet chocolate (grated)
  • 2 bags of toffee bits
  • For the ganache:
  • 18 ounces milk chocolate (finely chopped)
  • 1 1/2 cups whipping cream

Direcciones

  1. Preheat oven to 350ºF
  2. Butter and line two 9 inch round cake pans
  3. For the cake: Whisk flour, baking powder, baking soda and salt
  4. In another bowl cream butter and sugar
  5. Beat in yogurt
  6. Beat in yolks (one at a time)
  7. Add flavoured oil
  8. Add 1/2 the flour mixture and beat well
  9. Add the yogurt and beat well
  10. Add the rest of the flour mixture and beat well
  11. Fold in the grated chocolate
  12. Spread batter between 2 pans and bake 30-35 minutes, or until done
  13. Cool cakes in pans, then remove and finish cooling on racks
  14. For the ganache: Place milk chocolate in bowl
  15. Bring whipping cream to a boil in a saucepan
  16. Pour hot cream over chocolate
  17. Let stand for 5 minutes to melt chocolate
  18. Stir until smooth
  19. Chill in fridge for 60 minutes
  20. Slowly beat chilled ganache with a mixer until thick and smooth (DO NOT over beat)
  21. To assemble: Place one cake on a cake board
  22. Spread a nice thick layer of ganache over cake
  23. Pile on toffee bits
  24. Top with the other cake
  25. Frost the outside of the cake with the remaining ganache
  26. Decorate top edge of cake with toffee bits
  27. Trim bottom of cake with toffee bits
  28. Chill until ready to serve
  29. Bring to room temperature before slicing