Chocolate Cake Toffee Sauce Recipes

CHOCOLATE TOFFEE CAKE

Steps:

• Combine the toffee bits, chips and brown sugar; set aside., In a large bowl, cream butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition (mixture will appear curdled). Beat in vanilla. Combine the flour, baking powder, salt and baking soda; add to the creamed mixture alternately with buttermilk, beating well after each addition., Pour a third of the batter into a greased and floured 10-in. fluted tube pan. Sprinkle with a third of the toffee mixture. Repeat layers twice. Bake at 350° for 55-65 minutes or until a toothpick inserted in the center comes out clean., Cool for 10 minutes before removing from pan to wire rack to cool completely. For icing, in a small saucepan, melt butter. Stir in flour until smooth; gradually add evaporated milk and brown sugar. Bring to a boil; cook and stir for 4-5 minutes or until thickened. Cool. Drizzle over cake.

TOFFEE SAUCE

Steps:

• In a medium saucepan over medium heat, melt butter. Stir in brown sugar, corn syrup, water and condensed milk. Cook and stir until thickened. Remove from heat and stir in vanilla.

CHOCOLATE-TOFFEE CRUNCH LAYER CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms and sides of 3 (8-inch) round cake pans with cooking spray.
• In large bowl, beat Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour 1 2/3 cups batter in each pan. Spread evenly.
• Bake 18 to 22 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour.
• Meanwhile, in small microwavable bowl, microwave 1/3 cup chocolate chips uncovered on High 30 seconds; stir. Continue to microwave in 15-second increments, stirring after each, until chips can be stirred smooth. Add almonds to bowl; stir until almonds are coated evenly with chocolate. Spread on waxed paper-lined cookie sheet. Refrigerate at least 30 minutes until chocolate is firm.
• Break chocolate-coated nuts into large pieces, and place in bowl of food processor. Cover and process until coarsely chopped. Place in small bowl; stir in toffee bits. Set aside.
• In small microwavable bowl, microwave 3/4 cup chocolate chips uncovered on High 60 seconds; stir halfway through. Continue to microwave in 15-second increments until chips can be stirred smooth; cool 10 minutes. In large bowl, beat butter and melted chocolate with electric mixer on medium speed until blended. On low speed, beat in powdered sugar, milk and vanilla, scraping side of bowl occasionally, until smooth and creamy.
• Place one cake layer on serving plate. Spread 2/3 cup of the frosting on top; sprinkle 2 tablespoons of the toffee bits crunch over top of frosting. Top with second cake layer. Spread 2/3 cup frosting on top; sprinkle 2 tablespoons of the toffee bits crunch over top of frosting; top with third cake layer. Fit decorating bag with medium star piping tip; fill with 3/4 cup of the frosting. Set aside.
• Frost sides with thin layer of frosting so sides are covered but cake still shows through. Spread remaining frosting on top. Using decorating bag, pipe stars on top edge of cake. Fill center with remaining toffee bits crunch. Refrigerate cake 30 minutes. If refrigerating cake longer than 30 minutes, let cake stand 10 minutes at room temperature before cutting. Store loosely covered in refrigerator.

STICKY TOFFEE PUDDING WITH TOFFEE SAUCE

Steps:

• Cake: Preheat oven to 325 degrees. Butter and flour a 2 1/2-quart baking dish. Place dates in a bowl, pour coffee over dates, and let soak 15 minutes. Stir in baking soda.
• Whisk together flour, baking powder, and salt. Beat together butter and sugar with a mixer on medium-high speed until pale and fluffy, about 3 minutes. Reduce speed to medium and beat in eggs, one at a time, until thoroughly incorporated.
• Reduce speed to low, and add half the flour mixture, beating until combined. Add date mixture and remaining flour mixture, and beat until just combined. (Do not overmix.) Transfer batter to dish, and bake until cake is puffed and springs back in center when gently pressed with a finger, about 25 minutes.
• Sauce: Meanwhile, combine butter, sugar, and cream in a medium saucepan and bring to a boil over high heat. Reduce heat to medium (so sauce does not boil over) and boil, stirring frequently, until sauce thickens and darkens slightly, about 4 minutes.
• Remove cake from oven and pierce holes at 1-inch intervals to bottom of cake with a wooden skewer. Pour half of hot sauce over cake and let soak 20 minutes. Serve warm with remaining sauce. Cake soaked in sauce and remaining toffee sauce can be stored at room temperature up to 1 day. Before serving, warm cake in a 300 degrees oven 10 minutes, and sauce in a small saucepan over medium heat.

CHOCOLATE CAKE & TOFFEE SAUCE

Steps:

• Preheat the oven to 160C/ 325F/ Gas 3.
• Lightly butter a 25cm spring form cake tin, then line the base with a circle of baking parchment.
• Break the chocolate into a bowl and add the butter. Rest over a pan of simmering water, making sure that the bowl does not touch the water. Leave to melt, stirring until it is smooth and glossy, then remove and set aside.
• Put the sugar and egg yolks into a large bowl. Whisk together until the mixture becomes pale and thick and leaves a trail on the surface for a few seconds. You can't overwork the yolks and sugar here. Once thoroughly mixed, gently fold into the melted chocolate.
• Next, whisk the egg whites into soft peaks - the tips of the peaks should just fold over, not stand upright. Fold the whites into the chocolate mixture very gently. Pour into the tin and bake for approx 45 minutes. It will souffle up during cooking and just crack when it's ready but then collapse once you bring it out of the oven. Don't worry; this is just the way it should be. Once removed from the oven, leave it to cool in the tin.
• For the toffee sauce, place the sugar, butter and cream in a medium saucepan over a medium heat and stir until dissolved. Bring to the boil and simmer until it thickens to the texture of a thick, sticky custard.
• Once the cake is cold, carefully remove it from the tin and peel off the paper. Dust with icing sugar, cut the cake into wedges and serve with the toffee sauce poured over and a dallop of creme fraiche on the side.

CHOCOLATE CHIP CAKE WITH TOFFEE SAUCE, CHOCOLATE GANACHE AND VANILLA ICE CREAM BUTTERCREAM

Steps:

• For the cake: Preheat the oven to 350 degrees F and grease two 8-inch round cake pans.
• Whip the granulated sugar and eggs with a stand mixer fitted with the whisk attachment. Meanwhile, put the coffee, butter, vinegar and 1/2 cup of the chocolate chips into a microwave-safe bowl. Microwave until the chocolate and butter are melted, about 3 minutes; then whisk together until well-blended. In a separate mixing bowl, add the flour, cocoa powder, baking soda and salt; whisk together. Add the oil and sour cream to the bowl with the chocolate mixture and mix well.
• Add a third of the flour mixture to the egg mixture and mix well to incorporate. Then mix in half of the chocolate mixture. Continue to alternate with the flour and chocolate mixtures, scraping down the sides of the bowl occasionally and finishing with the flour. Divide the batter between the prepared cake pans. Fill each pan slightly below the top edge (you may not use all the batter). Sprinkle the remaining 1/2 cup chocolate chips over the top of each. Bake until the centers bounce back when touched, 30 to 35 minutes.
• For the toffee sauce: Melt together the butter and brown sugar in a heavy saucepot and cook until simmering. Remove from the heat, then add the heavy cream and vanilla, and stir. Return to the heat and allow the sauce to boil for another 3 minutes. Remove from the heat and pour into a metal mixing bowl. Cool completely, then refrigerate.
• For the chocolate ganache: Place the chocolate chips, heavy cream and butter in a microwave-safe bowl and microwave for 3 minutes. Stir until all the chocolate is melted and the ingredients are incorporated. Cool in the fridge until the consistency is like a paste.
• For the buttercream: Add the egg yolks to a mixing bowl and whip with an electric mixer until light.
• In the meantime, mix the sugar and 1/2 cup water in a heavy saucepan and bring to a boil. Wet a pastry brush with water and wash down the sides of the pan to avoid crystallization. Continue to cook until the sugar syrup registers 235 degrees F (softball stage) on a candy thermometer. Remove from the heat and, with your mixer running constantly at medium speed, immediately but slowly pour the hot sugar into the egg yolks in a steady stream.
• Continue to beat with the mixer until the mixture cools down completely. Add the butter, vanilla extract and vanilla bean seeds. Continue to beat until all of the butter is incorporated and the icing is smooth, glossy and spreadable (see Cook's Note). Add some buttercream to a pastry bag.
• To assemble the cake: Place 1 cake layer on a cake plate. With the pastry bag, pipe a border around the top edge of the cake layer for a "frosting dam" to hold in the toffee sauce. Poke holes into the top of the cake layer and pour at least 1/4 cup toffee sauce (or more to taste) over the top so that it penetrates the cake. Then spread a thin layer (about 1/8-inch thick) of ganache over the top. Put in the freezer for 5 minutes to make the ganache solidify. Then spread a layer of buttercream over the top of the chilled ganache. Generously sprinkle some English toffee bits over the buttercream and drizzle with more toffee sauce and ganache. Place the second cake layer on top and ice with the buttercream. Drizzle the top with more ganache and toffee sauce, then sprinkle toffee bits over the top. Serve immediately or refrigerate, covered. Take out of the fridge 1 hour prior to serving, to bring to room temperature.

CHOCOLATE TOFFEE COOKIES I

Steps:

• Preheat the oven to 350 degrees F (180 degrees C).
• In a large bowl, combine the cake mix, oil, and eggs Beat with an electric beater for 3 to 4 minutes, until well blended. With a spoon, stir in the chopped candy.
• Drop by teaspoonfuls 2 inches apart on to cookie sheets that have been coated with nonstick baking spray. Bake for 9 to 11 minutes, or until the cookies are firm. Remove the cookies to a wire rack to cool completely.

TOFFEE CAKE WITH CARAMEL SAUCE

Steps:

• Butter an 8- or 9-inch square pan; set aside.
• Put dates, rum and water in a small saucepan over medium-high heat; bring to a boil, stirring frequently, then reduce heat and simmer until dates are soft (about 5 minutes).
• Puree dates in a blender or food processor; let cool 15 minutes.
• Preheat oven to 350°F.
• While your "date" is cooling his heels (hahah), in a medium bowl, stir together flour, powder, salt, cinnamon and soda; set aside.
• In another bowl, cream butter and sugar until fluffy, then add eggs (one at a time).
• Reduce mixer speed to low, alternate adding flour mixture and pureed dates.
• Pour batter into prepared pan, smooth top, then pop into the oven; bake for 25 minutes (set the timer).
• At end of 25 minutes, turn heat down to 325°F and bake an additional 15-20 minutes. Cake tester should come out clean.
• Cool in pan on wire rack for 5 minutes (set the timer).
• Run a knife around the edges of the pan to loosen; place a large serving plate over the top of the pan, invert the pan/plate.
• Make the sauce: In a medium saucepan, combine cream, brown sugar and butter.
• Over medium-high heat, bring to a boil and cook for 3 minutes, stirring constantly. Add the remaining rum, cook 1 more minute.
• Pour warm sauce over cake.
• SUBSTITUTIONS: To make this more kid-friendly, substitute water or apple juice.

DARK CHOCOLATE BANANA CAKE WITH DELICATE LIME TOFFEE SAUCE

Steps:

• Preheat oven to 180 degrees Celcius.
• Grease and place grease-proof paper in one 13 x 9 inch baking pan.
• Melt the chocolate in a double boiler or use a small dish standing in a saucepan of boiling water that comes half way up the sides on low heat.
• Mash the bananas on a plate.
• In a large bowl mix together flour, sugar, cocoa, baking soda, salt and baking powder.
• In a separate bowl mix together milk, eggs, coffee (2 tsps to one measuring cup of boiling water, don't use your favourite coffee cup !), oil, vanilla and cider vinegar.
• Add the milk mixture, the mashed banana and the melted chocolate to the flour mixuture stirring thouroughly with a wooden spoon until combined. The batter will be thin.
• Pour into prepared pan.
• Bake until top of cake springs back when pressed and cake tester inserted comes out clean. (About 35 - 40 minutes.).
• Let cool then turn out onto wire rack.
• Delicate Lime Toffee Sauce.
• Put water and extra sugar in saucepan and melt on a low heat.
• Turn heat up to medium and cook until sugar reaches soft crack stage. (drip a little of syrup into cold water, if it sets firmly but doesn't quite break with a snap its ready) (About 5 - 6 minutes).
• Stir in the lime juice and cook for 30 seconds to 1 minute then remove from heat.
• To serve cut cake into 4 inch squares, one per person. Place on dessert plate with one rolled scoop of vanilla icecream. Pour a little lime sauce over icecream and half of the slice of cake. Decorate with lime zest to garnish.

CHOCOLATE-DATE CAKE WITH CHOCOLATE STICKY TOFFEE GLAZE

Steps:

• For the cake: Preheat oven to 350 degrees. Butter a 9-by-3-inch round cake pan. Line with parchment, and butter parchment.
• Bring water to a boil in a saucepan. Meanwhile, combine dates, brandy, coffee, and 2 tablespoons cocoa in a heatproof bowl. Stir in boiling water. Let cool, stirring occasionally. Puree cooled date mixture in a food processor (you should have about 2 1/2 cups). Place 3/4 cup puree in a small bowl, and press plastic wrap directly on surface; reserve. Place remaining puree in a large bowl.
• Whisk flour, salt, cinnamon, and remaining 2 tablespoons cocoa in a bowl.
• Beat butter and dark-brown sugar with a mixer on medium speed until fluffy. Add eggs, one at a time, beating after each addition (batter will look curdled).
• Stir baking soda into reserved uncovered date puree. On low speed, beat flour mixture into egg mixture in 2 additions, alternating with the date mixture. Beat in chocolate. Transfer batter to prepared pan, and smooth top.
• Bake until a toothpick inserted into center of cake comes out clean, about 1 hour. Let cool in pan on a wire rack for 30 minutes. Run a knife around edge of pan to loosen, and invert cake onto rack. Remove parchment, turn cake right side up, and let cool completely.
• Make the glaze: Bring butter, light-brown sugar, corn syrup, water, and salt to a boil in a saucepan over medium-low heat, stirring occasionally. Boil 3 minutes. Remove from heat. Whisk in cream. Add chocolate, and whisk until smooth. Whisk in brandy. Let cool until thickened, 15 to 20 minutes.
• Assemble the cake: Using a serrated knife, trim rounded top of cake so it is flat. Place cake on stand. Spread remaining 3/4 cup date puree over top of cake. Pour glaze over top, letting some drip down sides. Garnish with halved dates.

FLOURLESS CHOCOLATE CAKE WITH CARAMEL SAUCE

Steps:

• For cake:
• Preheat oven to 350°F. Butter 10-inch-diameter springform pan. Line bottom with waxed paper. Stir butter and chocolate in heavy large saucepan over low heat until melted. Mix sugar and cocoa in large bowl. Add eggs; whisk until well blended. Whisk in chocolate-butter mixture. Pour batter into prepared pan. Bake until tester inserted into center comes out clean, about 45 minutes. Cool cake completely in pan on rack. Run knife around pan sides to loosen cake. Release pan sides. (Can be made 1 day ahead. Cover and refrigerate.)
• For caramel sauce:
• Stir sugar, water, and lemon juice in heavy medium saucepan over low heat until sugar dissolves. Increase heat; boil without stirring until syrup is deep amber color, about 7 minutes. Remove from heat. Add in cream (mixture will bubble vigorously). Return to low heat; stir until any bits of caramel dissolve. Add butter; whisk until smooth. (Can be made 1 day ahead. Cover and chill.)
• Cut cake into wedges. If desired, arrange wedges on baking sheet and rewarm in 350°F oven 10 minutes. Rewarm caramel sauce over medium-low heat, stirring often. Place 1 cake wedge on each plate. Drizzle with warm caramel sauce. Serve with ice cream.

OVER-THE-TOP CHOCOLATE CAKE

Steps:

• Line a 13x9-in. baking pan with foil and grease the foil with 1 teaspoon butter; set aside., In a large heavy saucepan, combine the sugar, water, salt and remaining butter. Cook and stir over medium heat until a candy thermometer reads 300° (hard-crack stage). Remove from the heat; stir in pecans and vanilla. Immediately pour into prepared pan. Let stand until set, about 1 hour. Break into small pieces., In a large bowl, beat the sugar, water, milk, oil, eggs and vanilla until well blended. Combine the flour, cocoa, baking powder, baking soda and salt; gradually beat into sugar mixture until blended. Transfer to three greased and floured 9-in. round baking pans., Bake at 350° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a large bowl, beat whipping cream until stiff peaks form. In a another bowl, beat cheeses until smooth; add the chocolate, confectioners' sugar and vanilla. Fold in whipped cream and 1/2 cup dulce de leche., Place bottom cake layer on a serving plate; spread with 2 cups frosting and sprinkle with 1/4 cup toffee. Repeat layers once. Top with remaining cake layer. Spread remaining frosting over top and sides of cake., Drop remaining dulce de leche by teaspoonfuls over top of cake; cut through frosting with a knife to swirl. Press remaining toffee into top and sides of cake. Refrigerate leftovers.

CHOCOLATE CARAMEL TOFFEE CRUNCH CAKE

Steps:

• Prepare and bake cake in a 9x13" baking pan as directed on back of cake mix. Let cake cool. Using a fork, poke holes all over the top of the cake. Mix together the sweetened condensed milk and caramel topping and pour all over the cake, letting it sink down into the holes. Spread whipped topping over the caramel layer and sprinkle with crushed Heath bars.
• I keep this cake in the fridge- it's delicious cold!