MOCHA TOFFEE CRUNCH CAKE RECIPE

If you are a fan of the combination of chocolate and coffee, you are going to fall in love with this moist and flavorful Mocha Toffee Crunch Cake!

Once upon a time we posted a recipe for a simple Coffee Toffee Ice Cream Cake. I’ve made this ice cream cake more times than I can count over the years, and with it’s heavenly combination of coffee, toffee, and chocolate, it is ALWAYS a crowd pleaser.

We are so excited to now have a cake that incorporates this same fantastic combination of flavors.

Our Mocha Toffee Crunch Cake consists of rich chocolate cake layers sprinkled with pecans and toffee, and a Mocha Buttercream that has just the right balance of espresso and chocolate!

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. ..............................

for full recipes please see : www.mycakeschool.com

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