MOCHA TOFFEE CRUNCH CAKE RECIPE
INGREDIENTS
FOR THE CÁKE
- 2 cups (400g) gránuláted sugár
- 2 3/4 cup (322g) áll-purpose flour
- 1 cup (82g) unsweetened cocoá (lightly spoon into cup then sift)
- 2 teáspoons ((10g) báking sodá
- 1/2 teáspoon (2g) báking powder
- 1/2 teáspoon (2g) sált
- 1 cup (2 sticks) (226g) unsálted butter, softened (do not soften in microwáve) I cut the butter into 1 inch pieces onto wáxed páper leáving on the countertop for 8 to 10 minutes it will still be quite cool when ádding to the dry ingredients. If it becomes too soft, just refrigeráte á few minutes
- 1/4 cup (54g) vegetáble oil
- 4 lárge eggs át room temperáture
- 1 cup (220g) milk
- 1 teáspoon (4g) vánillá extráct
- 1 cup (220g) hot coffee, it cán be instánt or brewed (we used instánt espresso)
- 1 cup (93g) pecáns, chopped
- 1 cup (145g) toffee bits — I used Heáth English Toffee Bits
FOR THE MOCHÁ BUTTERCREÁM FROSTING
- 3 sticks (339g) unsálted butter, slightly softened
- 9 cups (1035g) powdered sugár (icing sugár in UK)
- 1 Táblespoon (7g) unsweetened cocoá (sifted)
- 1 teáspoon (3g) sált
- 1/2 teáspoon (2g) vánillá extráct
- 1 Táblespoon + 1 teáspoon (5g) instánt espresso coffee
- 1/4 cup (60g) hot wáter
DIRECTIONS
FOR THE CÁKE
- Preheát oven to 350 degrees
- Greáse ánd flour THREE 8 inch cáke páns
- In á mixing bowl, ádd the dry ingredients: sugár, flour, cocoá, báking sodá, báking powder, ánd sált. Whisk for 1 minute to blend.
- Ádd softened butter á few pieces át á time while the mixer is on low speed. Mix until the dry ingredients look like coárse sánd ánd the dry ingredients áre moistened. Scrápe the bottom ánd sides of the bowl.
- In á sepáráte bowl whisk the eggs, milk , oil ánd vánillá until blended.
- Method is importánt when using the Reverse Creáming Method. With the mixer on low speed, SLOWLY ádd ápproximátely 1/2 of the egg mixture to the dry ingredients. Increáse the speed to medium ánd mix for 1 1/2 minutes át medium speed. Don't mix ábove medium speed. Scrápe the bottom ánd sides of bowl. Ádd the remáining egg mixture in 2 pourings, beáting for 20 seconds áfter eách pour. Scrápe the sides ánd bottom of bowl.
- Slowly ádd the cup of hot coffee ánd mix ánother 30 seconds until blended. The bátter will be very runny. Don't worry!
- Pour into 3 prepáred 8" páns
- Once the bátter is in the páns, sprinkle ábout 1/2 of the pecáns ánd toffee bits over the top of the bátter. The remáining pecáns ánd toffee will be sprinkled over the mochá buttercreám filling when ássembling the cáke. You cán increáse the ámount used if you would like more crunch.
- báke át 350 degrees for 25 to 30 minutes or until the center of the cáke springs báck to the touch ánd á toothpick comes out cleán.
- Cool the cákes 10 minutes on á ráck ánd then turn out of the páns.
- *Yields ápprox 9 cups of bátter.
- Máking cupcákes? Check out our Clássic Chocoláte Cupcáke Recipe (conventionál method of mixing for fluffier cupcákes) Holds up well to fondánt
FOR THE MOCHÁ BUTTERCREÁM
- Mix the instánt espresso coffee into the 1/4 cup of hot wáter, set áside to cool slightly
- Beát the butter on medium speed until smooth. Blend in the vánillá ánd cocoá powder ánd sált.
- Ádd hálf of the powdered sugár ánd hálf of the coffee. Beát át medium speed until the powdered sugár is incorporáted.
- Ádd the remáining powdered sugár ánd coffee ánd mix át medium speed ánother 3 to 6 minutes scráping the sides of the bowl occásionálly.
- This recipe mákes 6 cups of frosting. This is enough to fill, frost ánd ádd á moderáte ámount of decorátive piping on á 3 láyer 8 inch cáke.
- If your consistency is too thin, ádd more powdered sugár. If too thick, ádd á bit more wáter or milk, á teáspoon át á time.