MOCHA TOFFEE CRUNCH CAKE RECIPE

MOCHA TOFFEE CRUNCH CAKE RECIPE

INGREDIENTS

FOR THE CAKE
  • 2 cups (400g) granulated sugar
  • 2 3/4 cup (322g) all-purpose flour
  • 1 cup (82g) unsweetened cocoa (lightly spoon into cup then sift)
  • 2 teaspoons ((10g) baking soda
  • 1/2 teaspoon (2g) baking powder
  • 1/2 teaspoon (2g) salt
  • 1 cup (2 sticks) (226g) unsalted butter, softened (do not soften in microwave) I cut the butter into 1 inch pieces onto waxed paper leaving on the countertop for 8 to 10 minutes it will still be quite cool when adding to the dry ingredients. If it becomes too soft, just refrigerate a few minutes
  • 1/4 cup (54g) vegetable oil
  • 4 large eggs at room temperature
  • 1 cup (220g) milk
  • 1 teaspoon (4g) vanilla extract
  • 1 cup (220g) hot coffee, it can be instant or brewed (we used instant espresso)
  • 1 cup (93g) pecans, chopped
  • 1 cup (145g) toffee bits — I used Heath English Toffee Bits
FOR THE MOCHA BUTTERCREAM FROSTING
  • 3 sticks (339g) unsalted butter, slightly softened
  • 9 cups (1035g) powdered sugar (icing sugar in UK)
  • 1 Tablespoon (7g) unsweetened cocoa (sifted)
  • 1 teaspoon (3g) salt
  • 1/2 teaspoon (2g) vanilla extract
  • 1 Tablespoon + 1 teaspoon (5g) instant espresso coffee
  • 1/4 cup (60g) hot water

NEXT INSTRUCTIONS CLICK HERE





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