James Carrier
Yield:
Makes 12 to 16 servings

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

How to Make It

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.

Ratings & Reviews

valajul's Review

Ashliz
January 18, 2014
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 :)

Ashliz's Review

Patty46
January 22, 2011
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.

Patty46's Review

valajul
June 17, 2010
Could someone please make this for me and bring it over! Looks fabulous! Not much of a baker and looks like a lot of work.