Description

A rich, moist chocolate layer cake topped with glossy ganache and crunchy toffee bits. This impressive yet easy-to-make dessert is perfect for celebrations or last-minute dinner parties.

Ingredients

Scale

2 cups (250g) all-purpose flour
1 ½ cups (300g) granulated sugar
¾ cup (75g) Dutch-process cocoa powder
1 cup (240ml) hot coffee or hot water
½ cup (115g) butter, softened
3 large eggs, room temperature
1 tsp baking powder
1 ½ tsp baking soda
1 tsp salt
1 cup (240ml) heavy cream
2 cups (340g) semi-sweet chocolate chips
2 tbsp butter
1 tsp vanilla extract
1 cup (100g) toffee bits or chopped Heath bars
Extra toffee bits for garnish
Chocolate shavings for garnish (optional)

Instructions

Preheat oven to 350°F (175°C). Grease two 8-inch or 9-inch round cake pans and dust with flour, or line bottoms with parchment paper.
In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt until no lumps remain.
In a large bowl, beat softened butter and sugar together until light and fluffy, about 3-4 minutes.
Add eggs one at a time, beating well after each addition. Mix in vanilla extract. Scrape down the sides of the bowl.
Alternately add the dry ingredients and hot coffee to the butter mixture, starting and ending with the dry ingredients. Mix on low speed until just combined. Do not overmix.
Pour batter evenly into prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Let cakes cool in pans for 10 minutes, then turn out onto a wire rack to cool completely.
Heat heavy cream in a saucepan until it just starts to simmer. Pour over chocolate chips in a heatproof bowl and let sit for 5 minutes. Stir until smooth.
Stir in 2 tbsp butter and vanilla extract into the ganache. Let cool to room temperature until spreadable.
Place one cake layer on a serving plate. Spread a layer of ganache on top and sprinkle with toffee bits. Add the second layer.
Pour remaining ganache over the top, allowing it to drip down the sides. Sprinkle with extra toffee bits and chocolate shavings if desired.
Chill for 20-30 minutes to set the ganache before slicing. Serve at room temperature.

Notes

For best results, ensure all ingredients are at room temperature. Do not overmix the batter to keep the cake tender. The hot coffee enhances the chocolate flavor but does not make the cake taste like coffee. For clean slices, chill the cake before cutting and use a hot, dry knife.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice (1/12th of c
Calories: 450
Sugar: 35
Sodium: 350
Fat: 25
Saturated Fat: 15
Carbohydrates: 55
Fiber: 3
Protein: 5

Keywords: chocolate cake, toffee cake, layer cake, ganache, easy dessert, party cake, chocolate toffee, homemade cake