The flavoring is spot on, but the icing didn't set up like I would have liked (very runny) and the cake itself was on the dry side. If I could find a way to fix those little glitches, I'd definitely make again for a special occasion.
Toffee Crunch Cake
James Carrier
Toffee and coarsely chopped almonds put the crunch in this chocolate cake recipe. The four layers make for an impressive presentation.
Yield: Makes 12 to 16 servings
Recipe from
More From Sunset
Nutritional Information
Amount per serving
- Calories: 665
- Calories from fat: 60%
- Protein: 7.8g
- Fat: 44g
- Saturated fat: 18g
- Carbohydrate: 64g
- Fiber: 2g
- Sodium: 352mg
- Cholesterol: 109mg
Ingredients
- Double-layer chocolate cake
- 2 cups finely crushed toffee candy (such as Heath Bars; about 12 oz. total)
- Caramel crème fraîche
- About 1/2 cup toasted almonds
Preparation
- Split the layers of the double-layer chocolate cake, making four. Fold toffee candy into 2 cups caramel crème fraîche; spread a third of the mixture on each of the first three cake layers. Frost the outside of the cake with remaining caramel crème fraîche; sprinkle top with almonds.
Toffee Crunch Cake Recipe at a Glance
- COURSE: Desserts, Cakes/Frostings
- MAIN INGREDIENT: Chocolate, Nuts
- COOKING METHOD: Bake
- PUBLICATION: Sunset
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