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MOCHA TOFFEE CRUNCH CAKE RECIPE


INGREDIENTS

FOR THE CAKE

  • 2 cups (400g) granulated sugar
  • 2 3/4 cup (322g) all-purpose flour
  • 1 cup (82g) unsweetened cocoa (lightly spoon into cup then sift)
  • 2 teaspoons ((10g) baking soda
  • 1/2 teaspoon (2g) baking powder
  • 1/2 teaspoon (2g) salt
  • 1 cup (2 sticks) (226g) unsalted butter, softened (do not soften in microwave) I cut the butter into 1 inch pieces onto waxed paper leaving on the countertop for 8 to 10 minutes it will still be quite cool when adding to the dry ingredients. If it becomes too soft, just refrigerate a few minutes
  • 1/4 cup (54g) vegetable oil
  • 4 large eggs at room temperature
  • 1 cup (220g) milk
  • 1 teaspoon (4g) vanilla extract
  • 1 cup (220g) hot coffee, it can be instant or brewed (we used instant espresso)
  • 1 cup (93g) pecans, chopped
  • 1 cup (145g) toffee bits — I used Heath English Toffee Bits

FOR THE MOCHA BUTTERCREAM FROSTING

  • 3 sticks (339g) unsalted butter, slightly softened
  • 9 cups (1035g) powdered sugar (icing sugar in UK)
  • 1 Tablespoon (7g) unsweetened cocoa (sifted)
  • 1 teaspoon (3g) salt
  • 1/2 teaspoon (2g) vanilla extract
  • 1 Tablespoon + 1 teaspoon (5g) instant espresso coffee
  • 1/4 cup (60g) hot water

DIRECTIONS

FOR THE CAKE

  1. Preheat oven to 350 degrees
  2. Grease and flour THREE 8 inch cake pans
  3. In a mixing bowl, add the dry ingredients: sugar, flour, cocoa, baking soda, baking powder, and salt. Whisk for 1 minute to blend.
  4. Add softened butter a few pieces at a time while the mixer is on low speed. Mix until the dry ingredients look like coarse sand and the dry ingredients are moistened. Scrape the bottom and sides of the bowl.
  5. In a separate bowl whisk the eggs, milk , oil and vanilla until blended.
  6. Method is important when using the Reverse Creaming Method. With the mixer on low speed, SLOWLY add approximately 1/2 of the egg mixture to the dry ingredients. Increase the speed to medium and mix for 1 1/2 minutes at medium speed. Don't mix above medium speed. Scrape the bottom and sides of bowl. Add the remaining egg mixture in 2 pourings, beating for 20 seconds after each pour. Scrape the sides and bottom of bowl.
  7. Slowly add the cup of hot coffee and mix another 30 seconds until blended. The batter will be very runny. Don't worry!
  8. Pour into 3 prepared 8" pans
  9. Once the batter is in the pans, sprinkle about 1/2  of the pecans and toffee bits over the top of the batter.  The remaining pecans and toffee will be sprinkled over the mocha buttercream filling when assembling the cake.  You can increase the amount used if you would like more crunch.
  10. bake at 350 degrees for 25 to 30 minutes or until the center of the cake springs back to the touch and a toothpick comes out clean.
  11. Cool the cakes 10 minutes on a rack and then turn out of the pans.
  12. *Yields approx 9 cups of batter.
  13. Making cupcakes? Check out our Classic Chocolate Cupcake Recipe (conventional method of mixing for fluffier cupcakes) Holds up well to fondant

FOR THE MOCHA BUTTERCREAM

  1. Mix the instant espresso coffee into the 1/4 cup of hot water, set aside to cool slightly
  2. Beat the butter on medium speed until smooth. Blend in the vanilla and cocoa powder and salt.
  3. Add half of the powdered sugar and half of the coffee. Beat at medium speed until the powdered sugar is incorporated.
  4. Add the remaining powdered sugar and coffee and mix at medium speed another 3 to 6 minutes scraping the sides of the bowl occasionally.
  5. This recipe makes 6 cups of frosting. This is enough to fill, frost and add a moderate amount of decorative piping on a 3 layer 8 inch cake.
  6. If your consistency is too thin, add more powdered sugar. If too thick, add a bit more water or milk, a teaspoon at a time.
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