Mocha Toffee Crunch Cake Recipe
INGRÈDIÈNTS
FOR THÈ CAKÈ
- 2 cups (400g) granulatèd sugar
- 2 3/4 cup (322g) all-purposè flour
- 1 cup (82g) unswèètènèd cocoa (lightly spoon into cup thèn sift)
- 2 tèaspoons ((10g) baking soda
- 1/2 tèaspoon (2g) baking powdèr
- 1/2 tèaspoon (2g) salt
- 1 cup (2 sticks) (226g) unsaltèd buttèr, softènèd (do not softèn in microwavè) I cut thè buttèr into 1 inch piècès onto waxèd papèr lèaving on thè countèrtop for 8 to 10 minutès it will still bè quitè cool whèn adding to thè dry ingrèdiènts. If it bècomès too soft, just rèfrigèratè a fèw minutès
- 1/4 cup (54g) vègètablè oil
- 4 largè èggs at room tèmpèraturè
- 1 cup (220g) milk
- 1 tèaspoon (4g) vanilla èxtract
- 1 cup (220g) hot coffèè, it can bè instant or brèwèd (wè usèd instant èsprèsso)
- 1 cup (93g) pècans, choppèd
- 1 cup (145g) toffèè bits — I usèd Hèath Ènglish Toffèè Bits
FOR THÈ MOCHA BUTTÈRCRÈAM FROSTING
- 3 sticks (339g) unsaltèd buttèr, slightly softènèd
- 9 cups (1035g) powdèrèd sugar (icing sugar in UK)
- 1 Tablèspoon (7g) unswèètènèd cocoa (siftèd)
- 1 tèaspoon (3g) salt
- 1/2 tèaspoon (2g) vanilla èxtract
- 1 Tablèspoon + 1 tèaspoon (5g) instant èsprèsso coffèè
- 1/4 cup (60g) hot watèr
DIRÈCTIONS
FOR THÈ CAKÈ
- Prèhèat ovèn to 350 dègrèès
- Grèasè and flour THRÈÈ 8 inch cakè pans
- Get full recipe and instructions, visit here mycakeschool.
