Mocha Toffee Crunch Cake

This cake, oh does this cake have a lot of meaning. My oldest daughter really, really, really, really wanted to make me a birthday cake for my birthday. But not just make it, do the whole thing by herself with no help from me, well only if she needed it she said.

To be honest, the idea of that made me really nervous. I love to bake. Baking is fun for me and giving up control of baking is hard for me. But I realized that I needed to learn to give up control of baking every once in awhile and let her try.

She took a few liberties with this cake. Instead of sprinkling toffee on the frosting in between the layers she sprinkled them all over the cake, very generously all over the cake. But she did a fantastic job! The cake was the perfect texture and had the right amount of chocolate flavor. The frosting was delicious with the best mocha flavor. This cake was definitely a win! For her first cake she did awesome and the only part I had to help her with was turning the cakes out of the pans, she was afraid to do that and help with leveling the tops of the cakes.

Mocha Toffee Crunch Cake

Ingredients:

Mocha Cake

• 2 cups granulated sugar
• 2 3/4 cups all purpose flour
• 1 cup unsweetened cocoa powder
• 2 teaspoons baking soda
• 1/2 teaspoon baking powder
• 1 cup unsalted butter, softened
• 1/4 cup canola oil
• 4 eggs, room temperature
• 1 cup milk
• 1 teaspoon vanilla extract
• 1 cup hot water
• 1 tablespoon espresso powder
• 1 1/4 cups toffee bits, divided

Mocha Buttercream

• 1 1/4 cups unsalted butter, softened
• 1/2 teaspoon vanilla extract
• 1 tablespoon unsweetened cocoa
• 1 tablespoon espresso powder
• 4 cups powdered sugar

Directions:

Mocha Cake

1. Preheat to oven to 350º F. Grease and flour 3- 8 inch cake pans.
2. In the bowl of a stand mixer, add in the sugar, flour, cocoa powder, baking soda and baking powder. Whisk for 1 minute.
3. Using the paddle attachment, with the mixer on low speed, add in the butter a few pieces at a time. Mix until the dry ingredients are moistened and the mixture looks like coarse sand. Scrape the sides of the bowl as needed.
4. In a separate bowl, whisk together the eggs, milk, oil and vanilla extract until well blended.
5. With the mixer on low speed, slowly add in 1/2 of the egg mixture. Increase the speed to medium and mix for 1 1/2 minutes. Scrape the sides of the bowl.
6. With the mixer on low add in the remaining egg mixture in two batches, beating for 20 seconds after each addition. Scrape the sides of the bowl.
7. Combine the hot water and espresso together.
8. With the mixer still on low, slowly add in the coffee mixture and mix for 30 seconds or until blended. Don't over mix the batter, the batter will be runny.
9. Evenly divide the batter between the three prepared pans and sprinkle 1/4 cup toffee bits over the batter in each pan.
10. Bake for 25-30 or until an inserted toothpick comes out clean.
11. Cool the cakes in the pans on a cooling rack for 10 minutes. Turn the cakes out of the pans, place on cooling racks and allow to cool completely.

Mocha Buttercream

1. In the bowl of a stand mixer, beat the butter on medium speed until smooth.
2. Mix in the vanilla and cocoa powder.
3. Add in the espresso powder and half of the powdered sugar. Beat on medium speed until the powdered sugar is completely incorporated.
4. Add in the remaining powdered sugar and mix on medium speed until light and fluffy, about 3-6 minutes.
5. If the frosting is too thick add in a little bit of milk. If the frosting is too thin add in more powdered sugar.
6. Once the frosting reaches your desired consistency, place one cake layer on a cake stand or platter and spread some frosting on top. Sprinkle 1/4 cup toffee over the frosting. Place another cake on top and repeat this process.
7. Place the last cake layer on top and frost the entire cake. Decorate as desired.