Chocolate Ganache Toffee Cake
I made this cake for Juliette’s first birthday and it’s quite lovely. I have since made it for a couple occasions and gotten rave reviews on it.
Ingredients
rich chocolate cake mix
vanilla yogurt
1 pound dark chocolate, chopped
2 1/2 cups heavy whipping cream
Toffee pieces
Preparation Instructions
Follow the instructions on the cake box replacing the oil with vanilla yogurt. Bake as directed into two 9” inch round layers. To make the frosting, place the chocolate in the bowl of a stand mixer. In a medium saucepan over medium heat, bring the heavy cream to a boil. Pour over chocolate and stir with a spatula until smooth. Allow to cool to room temperature, stirring occasionally. Reserve 3/4 cup of the ganache, set aside. Whip the remaining chocolate mixture until it is light and fluffy. Place the first layer of cake on whatever tray you want to use and top with half the reserved, unwhipped ganache. Place the second layer on top and frost the whole cake with the whipped ganache, reserving a small amount, about a 1/2 cup for piping. Once you have frosted it, pour the rest of the reserved, unwhipped ganache over the top so there is a layer of it over the top but not the sides. Pipe the edges and bottom of the cake. Top with chopped toffee pieces and serve with vanilla ice cream and caramel sauce.
Tuesday, November 23, 2010
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