Anniversary Chocolate-Buttermilk Layer Cake With Toffee And Toasted Almonds
Serves: 4
Presley Zulauf
1 January 1970
Based on User reviews:
50
Spice
51
Sweetness
58
Sourness
44
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1 cup
Granulated Sugar1 cup
Dark Brown Sugar3
Eggs1 tsp
Vanilla Extract2.5 cups
Cake Flour1 pinch
Salt1.5 tsps
Baking Soda1 tsp
Baking Powder2 tbsps
Buttermilk (plus more if needed)2 cups
Heavy Cream (divided)110 g
Cream Cheese (softened)1 tsp
Lemon Juice (fresh)1 cup
Almond (sliced, toasted)Directions:
1
Preheat oven to 350 degrees F
2
Grease and flour three 9-inch cake pans
3
Cut parchment paper circles to fit the bottoms of the pans and fit into the bottom of the cake pans
4
In a free standing mixer, add both sugars and butter until light and creamy
5
Beat in eggs, vanilla, and tomatoes
6
In a separate large bowl, combine cocoa, cake flour, salt, baking soda, and baking powder
7
Beat cocoa mixture into butter mixture alternately with the buttermilk, in 3 additions
8
Pour into prepared pans
9
Bake cakes for 32 to 35 minutes, or until toothpick inserted into center of cake comes out clean and tops of cake spring back at the touch
10
Cool cakes for 15 minutes
11
Carefully remove from pans and cool completely on racks
12
Meanwhile, Prepare whipped ganache filling: In a large saucepan, heat 1 cup cream to boiling
13
Stir in chocolate
14
Cover and let sit for 5 minutes
15
Whisk until smooth
16
Cool ganache completely
17
In a separate bowl, whisk remaining 1 cup cream until soft peaks form
18
Stir in ganache mixtue, stirring gently to not deflate cream
19
Refrigerate until assembly time
20
Prepare frosting by combining butter and cream cheese in a large bowl
21
Beat until fluffy
22
Stir in buttermilk, salt, vanilla, and lemon juice
23
Beat in enough powdered sugar in 1/2 cup increments until light and fluffy, adding more buttermilk if necessary
24
To assemble cake, trim tops of cake with a serrated knife so that they are perfectly even and flat
25
Place 1 cake layer on cake platter
26
Spread with half of ganache filling, not quite to the edges
27
Sprinkle with 1/3 cup almonds, and 1/3 cup toffee bits
28
Repeat with next layer
29
Top with final cake layer
30
Frost entire tops and outsides of cake with cream cheese frosting
31
Sprinkle tops of cake with remaining toffee and almonds, and garnish with chocolate curls
32
Serve immediately, or refrigerate up to 24 hours before serving