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Slice of chocolate toffee cake on a plate
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Chocolate toffee cake

A single layer treat, this chocolate toffee crunch cake has a simple chocolate cake with a rich and decadent toffe mascarpone frosting layered on thick.
Course Dessert
Cuisine American
Keyword cake, chocolate, dulce de leche, mascarpone frosting, snack cake
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings 8 people
Calories 161kcal
Author Katie Beck

Ingredients

For the cake

  • 1 cup flour
  • 1 cup sugar
  • ¼ cup cocoa powder
  • 1 tablespoon cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 2 eggs
  • ½ cup vegetable oil
  • ½ cup buttermilk
  • ½ cup hot coffee if you don't have coffee or like coffee, just use hot water
  • 1 teaspoon vanilla extract

For the frosting

  • ¾ cup heavy whipping cream
  • ½ of an 8 oz. container of mascarpone cheese
  • ½ cup of dulce de leche most times I purchase ready made dulce de leche and use half of the 13 oz. can
  • pinch of salt
  • one large or four mini heath bars crushed up

Instructions

To make the cake

  • Heat oven to 350, grease an 8-inch cake round and line the bottom with parchment and grease that too.
  • In a large mixing bowl, whisk together flour, sugar, cocoa, baking soda, baking powder, and salt.
  • Add egg, oil, and buttermilk all together and whisk well. Then add the hot water and whisk until the batter is smooth, it will be runny - that is ok. Pour into the greased bundt pan. Since this is a runnier batter, lightly tap the pan on the counter - this will bring any bubbles to the top and get rid of them.
  • Bake for about 25, maybe 30  minutes. The cake will be pulled away from the sides, and a toothpick inserted to the center will come out clean. Let it cool completely

To make the frosting

  • Beat the cream with the whisk attachment, a hand mixer or wire whisk until it is whipped cream (don't overmix or you'll get butter). Add the mascarpone, dulce de leche and pinch of salt and continue beating until thoroughly combined and fluffy (a few tips...be careful not to over mix this and make sure your mascarpone is cold, don't bring to room temperature, mascarpone can split and get gross).
  • Spread the frosting nice and high on the cooled cake and sprinkle with crushed heath bars. Since this is a whipped cream and cheese based frosting, keep cake in fridge and pull out 15 - 20 minutes before serving.

Notes

Since the frosting is made with mascarpone cheese, this cake needs to be kept  covered or wrapped, in the refrigerator. You can keep it for up to five days.

Nutrition

Calories: 161kcal | Carbohydrates: 39g | Fat: 1g