Chocolate cake with chocolate cream cheese frosting and toffee. Great recipe for Chocolate cake with chocolate cream cheese frosting and toffee. This is a twist on Beatty's chocolate cake. I used cream cheese icing with homemade toffee that was supposed to be caramel.

A toffee bits crunch that's sprinkled among the frosting in between the cake layers, and then piled atop the cake. For an extra-fun touch, we added small frosting stars piped around the edges of the top of the cake! It's a truly over-the-top chocolate dessert that makes a gorgeous centerpiece, and makes any chocolate-loving guest very happy. You can cook Chocolate cake with chocolate cream cheese frosting and toffee using 19 ingredients and 8 steps. Here is how you cook it.

Ingredients of Chocolate cake with chocolate cream cheese frosting and toffee

You need of Batter.
Prepare 1 3/4 cup of all-purpose flour.
You need 2 cup of sugar.
It's 3/4 cup of Hershey's cocoa powder.
You need 2 tsp of baking soda.
Prepare 1 tsp of baking powder.
Prepare 1 tsp of kosher salt.
You need 1 cup of buttermilk - shaken.
It's 1/2 cup of vegetable oil.
You need 2 of each extra large eggs- room temperature.
Prepare 1 tsp of black vanilla extract.
It's 2 lb of cream cheese at room temperature.
Prepare 1 cup of Freshly brewed hot coffee.
Prepare of Frosting.
It's 1/2 cup of Hershey's cocoa powder.
You need 1/2 stick of unsalted butter at room temperature.
It's 1 lb of confectioner's sugar.
Prepare 1 cup of toffee.
Prepare 1 tsp of Black Vanilla.

In a small bowl, whisk together the espresso and the warm water until combined. Using your standing mixer, whisk together the flour, sugar, cocoa powder, baking soda, baking powder and salt until combined. In a large mixing bowl, combine the sugar, vegetable oil, eggs and vanilla extract. Beat on medium speed until the eggs and oil are well incorporated and the batter is lighter in color.

Chocolate cake with chocolate cream cheese frosting and toffee instructions

Preheat oven to 350°F Fahrenheit..
Butter 2- 8 inch cake pans. Line pans with parchment or wax paper. Mix 1 tbsp of flour with 1 tbsp of cocoa powder and lightly dust the pans..
Put all dry ingredients in electric mixer bowl with whip attachment and sift on low speed till blended. Scrape bowl..
In separate bowl add all the wet ingredients and mix well. On low speed add the wet ingredients to the dry. Add the coffee until just blended..
Pour batter into prepared pans and bake for 35 - 40 mins or until a toothpick inserted in the center comes out clean. Cool on wire rack..
Chocolate cream cheese icing.
Place cream cheese and butter in mixing bowl with paddle attachment on low speed till blended. Slowly add confectioner's sugar and cocoa powder a little at a time. Increase speed and whip until fluffy..
Place one layer on a cake pedestal. Spread cream cheese mixture on top of cake. Dust with crystallized toffee. Top with the next layer. Spread frosting evenly. Dust with toffee crystals. *A coarse seive may be used for dusting..

Next mix in the sour cream and beat until well combined. Combine flour and baking soda; whisk into beer mixture until smooth. Cool completely in pan on a wire rack. Remove cake from the pan and place on a platter or cake stand. In a large bowl, beat cream cheese until fluffy.