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Coffee Toffee Strawberry Chocolate Cake

By: Lyndsay // Coco Cake Land
Makes: 16 slices

ingredients

For the cake

  • cups all-purpose flour, plus more for pans
  • 2 cups sugar
  • 1 cup of Dutch process cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 1 cup buttermilk, shaken
  • ½ cup vegetable oil
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup freshly brewed hot coffee, I used two shots of espresso topped up with hot water equal to 1 cup

For the toffee

  • 1/2 cup unsalted butter
  • 1 cup granulated sugar
  • 1 teaspoon salt

For the Coffee Buttercream

  • 2 cups unsalted butter, room temperature
  • 4 cups icing sugar
  • 2 teaspoons pure coffee extract
  • pinch of salt

For the Strawberry Buttercream

  • 1 cup unsalted butter, room temperature
  • 2 cups icing sugar
  • 1/2 cup high quality strawberry jam, such as Bonne Maman

instructions

Make the Cake

  • Preheat the oven to 350 degrees. Prep three 8 x 2 inch round cake pans by spritzing with vegetable oil and lining with parchment paper circles.
  • Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined.
  • In another bowl, combine the buttermilk, oil, eggs, and vanilla.
  • With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula.
  • Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean.
  • Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.

Make the toffee

  • Line a baking sheet with parchment paper.
  • In a small saucepan, combine the butter, sugar and salt. Cook over medium-high heat, whisking occasionally, until golden and bubbly – this may take anywhere between 7 and 10 minutes. Pour onto prepared baking sheet.
  • Allow the toffee to cool completely before breaking into smaller jagged pieces for the garnish, and also chopping it up into fine, crunchy toffee bits for the filling!
  • Leftovers can be sprinkled onto ice cream, used in another cake or stored in an airtight container in a cool, dry place for up to two weeks!

Make the coffee buttercream

  • In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugar, coffee extract and pinch of salt on high speed until light and fluffy, about two minutes.

Make the strawberry buttercream and assemble cake

  • In the bowl of a stand mixer, beat the butter, sugar and jam on high speed until light and fluffy, about two minutes.
  • Making sure the cake layers are completely cooled, place the first layer on a cake board or cake plate, using a dab of coffee buttercream to adhere. Using a serrated knife, trim off any dome that may have formed (save for snacking.) Add a generous dollop of coffee buttercream and spread over the layer using an offset spatula. Evenly sprinkle a large handful of toffee bits on top and gently press down into the buttercream.
  • Trim the second layer as needed and place cut-side-down on top of the first layer, pressing gently to adhere. Spread a generous amount of strawberry buttercream on top of the layer, again adding the toffee bits.
  • Add the final trimmed cake layer, cut-side-down, on top of the strawberry buttercream, pressing gently to adhere.
  • Using the coffee buttercream, frost the the entire cake using your offset spatula. Use a cake smoother to smooth the sides and top if desired. Chill the cake in freezer for ten minutes to set the buttercream.
  • Add a final coat of coffee buttercream to the cake, smoothing to your desired finish.
  • Using a piping bag fitted with your favourite open star tip, pipe the entire top of the cake with strawberry buttercream drop stars. Add larger angular toffee bits on top as decoration, as well as freeze dried strawberries, sprinkles and edible tea flowers, if desired!
  • Serve cake at room temperature. Leftovers can be refrigerated in an airtight container for three days, bring to room temperature before enjoying!

notes

Cake recipe adapted slightly from The Barefoot Contessa
Toffee recipe from the Erin Bakes Cake cookbook!