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.
Cake was a little dry and frosting amount wasn't enough to frost it completely but it was very very delicious!! I would use 2 cups of heavy whipping cream. Whip the heavy cream first then add the creme fraiche. When that has high peaks fold in caramel then whip a little again. I will make this again :)
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.