Sour Cream Toffee Fudge Cake
Ready In: 50 mins
Serves: 8
Ingredients
CAKE
- 1 lb unsalted butter
- 3 1⁄2 teaspoons unsalted butter
- 2 cups unsweetened cocoa powder
- 2 cups hot brewed coffee (we used Cuban coffee)
- 1 cup sour cream
- 1 1⁄2 tablespoons pure vanilla extract
- 2 1⁄2 cups all-purpose flour
- 1 1⁄2 teaspoons baking soda
- 1 teaspoon baking powder
- 3 1⁄2 cups sugar
- 4 large eggs
CHOCOLATE ICING
- 4 1⁄2 cups heavy cream
- 1 1⁄2 cups unsalted butter
- 1⁄2 cup plus 2 tablespoons unsweetened cocoa powder
- 1⁄2 cup light corn syrup
- 2 lbs semisweet chocolate, chopped into pieces
- 1 tablespoon pure vanilla extract
- 1 teaspoon almond extract
BUTTER TOFFEE
- 8 tablespoons unsalted butter
- 1 1⁄2 cups granulated sugar
- 1 packed cup light brown sugar
- 3⁄4 cup plus 2 tablespoons heavy cream
- 1⁄2 teaspoon pure vanilla extract
Directions
- CAKE:
- Preheat the oven to 350°F Grease three 10-inch cake pans with the 2 teaspoons of the butter. Line each with parchment paper and butter with 1/2 teaspoon butter; set aside.
- Place the cocoa in a bowl and slowly add the hot coffee, whisking until smooth & set aside to cool.
- In a large bowl, whisk together the sour cream and vanilla.
- Whisk in the cooled coffee mixture.
- Sift the flour, baking soda, and baking powder together onto a sheet of wax paper or into a bowl.
- In a large bowl, with an electric mixer, cream the remaining pound butter and the sugar.
- Add the eggs one at a time, beating well after each addition.
- On low speed, add the flour mixture alternately with the coffee-sour cream mixture; beat until glossy.
- Divide the batter among the 3 prepared pans.
- Bake until a cake tester comes out clean, 30 to 35 minutes.
- Let cool completely in the pans on a wire rack.
- CHOCOLATE ICING:
- Combine the cream, butter, cocoa, and corn syrup in a large saucepan, and bring to a simmer over medium heat; remove from the heat.
- Put the chopped chocolate in a large bowl.
- Add the hot cream mixture and let sit for 2 minutes, then whisk until the chocolate is melted and smooth.
- Add the vanilla and almond extracts and whisk to blend.
- Cover and refrigerate until needed.
- *(The icing will keep refrigerated for up to 3 days.).
- BUTTER TOFFEE:
- Line a baking sheet with parchment or wax paper.
- Combine the butter, granulated sugar, and brown sugar in a medium heavy saucepan and cook over low heat, stirring occasionally, until the sugar dissolves.
- Continue to cook until the mixture reaches 300° F, or the hard-crack stage (a drop of boiling syrup immersed in cold water crackles); be very careful not to allow the mixture to boil.
- Remove from the heat, add the vanilla, and stir.
- Pour onto the prepared sheet and let cool completely.
- Crack the toffee into large shards with a rolling pin.
- Place the pieces in a large deep pot and break into smaller pieces with the end of the rolling pin.
- **(Store in an airtight container until ready to use).
- ASSEMBLY:
- Remove the cakes from the pans and peel off the parchment paper.
- Using a long serrated knife, trim off the rounded top from each to make a flat surface.
- Place the first cake layer on a cake plate or stand.
- Spread about 1 1/2 cups of the chocolate icing across the top, out to the edge of the cake, and sprinkle with about 3/4 cup crushed butter toffee.
- Repeat with the second layer and another 1 1/2 cups icing and 3/4 cup crushed toffee.
- Place the third layer upside-down on top.
- Frost the top and sides of the cake with the remaining icing, and press the remaining crushed toffee onto the sides and top of the cake.
- Serve & enjoy!
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