Rating: 3.5 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

Toffee and coarsely chopped almonds put the crunch in this chocolate cake recipe. The four layers make for an impressive presentation.

This Story Originally Appeared On sunset.com

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Credit: James Carrier

Recipe Summary

Yield:
Makes 12 to 16 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

665 calories; calories from fat 60%; protein 7.8g; fat 44g; saturated fat 18g; carbohydrates 64g; fiber 2g; sodium 352mg; cholesterol 109mg.
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