This Triple Layer Chocolate Toffee Cake has three scrumptious layers of chocolate cake which sandwich a rich, fudgy buttercream frosting plus a bonus of toffee bits to add a sweet crunch.
Triple Layer Chocolate Toffee Cake
With Valentine’s Day and the beginning of Lent converging on the same Wednesday, I knew I’d have to treat the family to an, especially decadent dessert ahead of the holiday. Since I usually give up something like cookie dough or chocolate, it was definitely the time for a splurge. This triple-layer chocolate toffee cake sounded just about right!
Chocolate Layer Cake
I have loved English toffee since my first bite as a girl at our annual Christmas Day visit to our neighbors around the corner. Now if there’s any excuse to add toffee to a recipe, I’m all for it. The hubby, though, is not a fan. He did comment that this cake would be better without the crunchy stuff. Sigh.
He thought they were nuts, which I immediately denied claiming it was just sugary candy. Those Heath bits may say they have almonds in them, but you’d need a microscope to find any evidence. He seemed to accept that explanation and ate his fair share of this decadent chocolate layer cake.
I’d call that a positive endorsement. Do you like toffee? How about nuts in your desserts? My vote is yes!
Two Sweetie Pies
Thanks again to my lovely friend, Danielle, for another magnificent recipe! She is my go-to blogger for decadent treats. I promise you will love whatever you try from her blog!!! We share a recipe from each other’s sites every second Monday of the month.
More Toffee Desserts You’ll Love:
- Caramel Apple Pie Toffee Bars
- Marshmallow Toffee Blondies from Two Peas and Their Pod
- Classic English Toffee
- Toffee Snickerdoodles from Beyond Frosting
- Brown Butter Toffee Cookies
- Bourbon Spice Toffee Layer Cake from Life, Love and Sugar
Used in This Recipe:
- 8-inch Round Cake Pans (I have 3 of each the 8-inch, 9-inch and 10-inch cake pans)
- Stand mixer (Makes beating buttercream frosting for 5 full minutes SO much easier!)
- Whisk (I love using this instead of sifting my dry ingredients together)
- 3/4 cup cocoa powder
- 1 cup boiling water
- 1 3/4 cup flour
- 1 1/2 teaspoons baking soda
- 1/4 teaspoon salt
- 1/2 cup plus 2 tablespoons butter, at room temperature
- 2 cups sugar
- 3 eggs
- 1 teaspoon vanilla
- 3/4 cup whole milk
- 1/4 cup sour cream
- 1 1/2 cups (3 sticks) butter, at room temperature
- 4 cups powdered sugar
- 3/4 cup cocoa powder
- 2 teaspoons vanilla extract
- A pinch of salt
- 1/4 cup heavy cream
- 1 bag Heath bar bits
Preheat the oven to 350°. Spray 3 8-inch round baking pans with non-stick cooking spray, line bottoms with parchment paper, spray again and set aside.
In small bowl whisk together the cocoa and boiling water until smooth. Cool.
In medium bowl whisk together flour, baking soda and salt. Set aside.
In a mixer, beat butter and sugar until fluffy. Add eggs, one at a time and then mix in vanilla. Slowly add the cocoa mix.
Add a third of the flour mix, then the milk. Then another third of flour and the sour cream. Then, add the remaining flour and mix until well combined.
Divide the batter equally between the pans. Bake for 28-30 minutes or until a toothpick inserted into the middle comes out clean.
Cool for about 10-15 minutes, then remove from pans to cooling racks. Remove parchment and let cool to room temperature. You can wrap and freeze at this time to finish cake at a later date.
To make the frosting, beat the butter and powdered sugar in a stand mixer for about 5 minutes. Add cocoa powder, vanilla and salt.
Slowly mix in heavy cream, a little at a time, then beat for 3-5 minutes on high or until frosting is fluffy.
To assemble, place one layer on cake plate. Pipe or spread on one third the frosting time. Sprinkle on Heath bits (as many or as little as you want).
Top with second layer and repeat toppings. Top with the third layer and pipe on remaining frosting (I used a star tip and topped with swirls of frosting) and sprinkle with more Heath bits.
Serving Size:1 slice
Amount Per Serving: Calories: 470 Total Fat: 9g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 63mg Sodium: 267mg Carbohydrates: 93g Net Carbohydrates: 0g Fiber: 3g Sugar: 72g Sugar Alcohols: 0g Protein: 6g