Toffee Cake! I have a love affair with caramel! So when you can combine chocolate and caramel goodness, how can you go wrong? My girls were so thrilled when they came home from their activities and found that I had actually made a treat, and it was Toffee Cake!
This is so good…..I seriously couldn’t stop eating this. The best thing is that it’s semi-homemade so it comes together super easy but trust me, you need the homemade caramel and chocolate frosting!
1 package Devils Food Cake
1 cup chopped almonds
1 cup mini chocolate chips
1 cup white sugar
6 Tablespoons salted butter, cut up into 6 pieces
1/2 cup heavy cream
1 teaspoon salt
1 1/2 cups butter, softened
1 cup unsweetened cocoa
3 to 4 cups powdered sugar
1/2 cup milk
2 teaspoons vanilla
Cake: Bake cake according to the package instructions.
Caramel: Heat white sugar in a medium saucepan over medium heat, stirring constantly with a high heat resistant rubber spatula or wooden spoon.
Sugar will form clumps and eventually melt into a thick brown, amber-colored liquid as you continue to stir. Be careful not to burn.
Once sugar is completely melted, immediately add the butter. Be careful in this step because the caramel will bubble rapidly when the butter is added.
Stir the butter into the caramel until it is completely melted, about 2 to 3 minutes. Very slowly, drizzle in 1/2 cup heavy cream while stirring. Since the heavy cream is colder than the caramel, the mixture will rapidly bubble when added.
Allow the mixture to boil for 1 minute. It will rise in the pan as it boils. Remove from the heat and stir in salt. Let completely cool.
Frosting: Add cocoa to a large bowl. Whisk through to remove any lumps. Cream together butter and cocoa powder until well-combined.
Add the sugar and milk to the cocoa mixture by adding 1 cup of sugar followed by about a tablespoon of milk. After each addition has been combined, turn the mixer onto a high speed for about a minute. Repeat until all sugar and milk have been added. If it’s dry add more milk.
Assemble Cake: Punch holes in the top of the cake using the handle of a wooden spoon.
Pour caramel over the top of the cake. Spread to make sure it gets into all of the holes. Put the cake in the fridge for 1 hour. Frost cake with chocolate frosting.
Add nuts and chocolate chips on top. Drizzle with caramel syrup.