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.
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.