Chocolate Caramel Toffee Cake
This is an adaptation of the ever-popular, always delicious “better than anything” poke cake, which is traditionally prepared and served in a 9x13 inch pan. This four-layer cake is amazing wrapped in the Chocolate Truffle Frosting, or you can keep the sides bare.
Chocolate Cake
Prepare a batch of Hershey's Perfectly Chocolate Chocolate Cake baked in two 8-inch pans. Cool cakes and then split each to make a total of 4 cake layers. Prepare Caramel Sauce, Whipped Cream, and Chocolate Truffle Frosting.
Caramel Sauce
¾ cup sugar
¼ cup water
½ cup heavy cream
1 tablespoon butter
½ teaspoon vanilla
½ teaspoon sea salt (optional)
Add the water and sugar to a medium saucepan. Cook over medium-high heat and stir until the sugar dissolves. When the mixture comes to a boil, stop stirring. Allow mixture to cook until it reaches a deep amber color. Remove from heat and add cream and butter, taking care to avoid splatters as the mixture bubbles up. Stir smooth and return to heat. Continue cooking and stirring until the caramel is smooth. Remove from heat and add vanilla and sea salt.
Stabilized Whipped Cream
1 ½ cups heavy cream
2 tablespoons instant vanilla or white chocolate pudding
3 tablespoons powdered sugar
½ teaspoon vanilla
Whip cream until soft peaks form. Add pudding mix, powdered sugar, and vanilla. Beat on low to incorporate; then beat on medium-high until stiff.
Chocolate Truffle Frosting
12 ounces Guittard semi sweet chocolate chips
1 ½ cups heavy cream
¼ cup corn syrup
Place the chocolate chips, cream, and corn syrup in a microwaveable dish. Heat in microwave for about 1 to 2 minutes and then stir until very smooth and glossy. Allow the ganache mixture to cool until it is almost of spreadable thickness (1 to 2 hours in refrigerator). Place in bowl and with electric mixer, beat until just barely light and fluffy.
To assemble the Cake
Place first cake layer on a serving plate. Spread a third of the caramel sauce over cake layer. Next, spread a fourth of the whipped cream over cake layer. Top with next cake layer and repeat until cake is filled and stacked. Frost sides and top of cake with chocolate truffle frosting. Spread, or pipe with a pastry bag, remaining whipped cream over top of cake. Garnish with chopped toffee candy bar or chocolate shavings. Chill for at least two hours before serving.
Chocolate Cake
Prepare a batch of Hershey's Perfectly Chocolate Chocolate Cake baked in two 8-inch pans. Cool cakes and then split each to make a total of 4 cake layers. Prepare Caramel Sauce, Whipped Cream, and Chocolate Truffle Frosting.
Caramel Sauce
¾ cup sugar
¼ cup water
½ cup heavy cream
1 tablespoon butter
½ teaspoon vanilla
½ teaspoon sea salt (optional)
Add the water and sugar to a medium saucepan. Cook over medium-high heat and stir until the sugar dissolves. When the mixture comes to a boil, stop stirring. Allow mixture to cook until it reaches a deep amber color. Remove from heat and add cream and butter, taking care to avoid splatters as the mixture bubbles up. Stir smooth and return to heat. Continue cooking and stirring until the caramel is smooth. Remove from heat and add vanilla and sea salt.
Stabilized Whipped Cream
1 ½ cups heavy cream
2 tablespoons instant vanilla or white chocolate pudding
3 tablespoons powdered sugar
½ teaspoon vanilla
Whip cream until soft peaks form. Add pudding mix, powdered sugar, and vanilla. Beat on low to incorporate; then beat on medium-high until stiff.
Chocolate Truffle Frosting
12 ounces Guittard semi sweet chocolate chips
1 ½ cups heavy cream
¼ cup corn syrup
Place the chocolate chips, cream, and corn syrup in a microwaveable dish. Heat in microwave for about 1 to 2 minutes and then stir until very smooth and glossy. Allow the ganache mixture to cool until it is almost of spreadable thickness (1 to 2 hours in refrigerator). Place in bowl and with electric mixer, beat until just barely light and fluffy.
To assemble the Cake
Place first cake layer on a serving plate. Spread a third of the caramel sauce over cake layer. Next, spread a fourth of the whipped cream over cake layer. Top with next cake layer and repeat until cake is filled and stacked. Frost sides and top of cake with chocolate truffle frosting. Spread, or pipe with a pastry bag, remaining whipped cream over top of cake. Garnish with chopped toffee candy bar or chocolate shavings. Chill for at least two hours before serving.
