Golden Toffee Crunch Chocolate Cake

For the Chocolate Cake:

• 1 ½ cup coffee (or water)
• ¾ cup unsalted butter
• ½ cup unsweetened Dutch-processed cocoa powder
• 3 large eggs
• ¾ cup buttermilk
• 2 tablespoons grapeseed or canola oil
• 2 teaspoon vanilla extract
• 3 cups all-purpose flour
• 2 cups granulated sugar
• 1 ½ teaspoons baking soda
• ½ teaspoon baking powder
• 1 teaspoon salt
• 1 teaspoon cinnamon

For the Milk Chocolate Buttercream:

• 6 large egg whites
• 2 cups granulated sugar
• 3 cups unsalted butter, softened
• 2 teaspoons vanilla extract
• 5 ounces chocolate, melted and cooled

For the Toffee Crunch:

• 4 tablespoons unsalted butter
• ½ cup granulated sugar
• ½ teaspoon cinnamon
• ¼ teaspoon salt

For the Cinnamon Simple Syrup:

• ½ cup granulated sugar
• ½ cup water
• 1 cinnamon stick, crushed

Instructions

Make the Chocolate Cake:

1. Preheat your oven to 350°F (175°C). Prepare three 8-inch round cake pans by greasing and lightly flouring them. Set aside.
2. In a medium saucepan, combine the coffee (or water), unsalted butter, and unsweetened Dutch-processed cocoa powder. Heat over medium-low heat, stirring occasionally, until the butter is completely melted and the mixture is smooth. Remove from heat.
3. In a separate bowl, gently whisk together the large eggs, buttermilk, grapeseed or canola oil, and vanilla extract. Set this liquid mixture aside.
4. In a large mixing bowl, whisk together the dry ingredients: all-purpose flour, granulated sugar, baking soda, baking powder, salt, and cinnamon. Pour the warm cocoa mixture into the dry ingredients and stir until just combined. Next, add the buttermilk mixture to the batter and whisk thoroughly until the batter is smooth and lump-free.
5. Evenly distribute the prepared cake batter among the three greased and floured 8-inch round pans. Bake in the preheated oven for 30 to 35 minutes, or until a wooden skewer or toothpick inserted into the center of the cakes comes out clean.
6. Once baked, remove the cakes from the oven and allow them to cool on a wire rack for 15 to 20 minutes before inverting and removing them from their pans. It is crucial for the cakes to cool completely before proceeding with filling and frosting to prevent melting.

Make the Milk Chocolate Buttercream (Swiss Meringue style):

1. In the bowl of an electric stand mixer, combine the large egg whites and granulated sugar. Whisk gently by hand until just combined.
2. Create a double-boiler by placing the mixing bowl over a saucepan of simmering water, ensuring the bottom of the bowl does not touch the water. Constantly whisk the egg mixture as it heats until it registers 160°F (71°C) on a candy thermometer. Once the temperature is reached, carefully transfer the bowl back to the stand mixer fitted with the whisk attachment.
3. Whip the egg mixture on high speed for 8 to 10 minutes, or until you achieve stiff, glossy peaks and the outside of the mixing bowl has returned to room temperature. This step creates a stable meringue base.
4. Switch to the paddle attachment. With the mixer running on low speed, gradually add the softened unsalted butter, a couple of tablespoons at a time, allowing each addition to be fully incorporated before adding the next. Continue mixing until all butter is added and the buttercream comes together.
5. Add the vanilla extract. Increase the mixer speed to medium and whip for about 3 to 5 minutes, until the buttercream is silky smooth and light.
6. Finally, pour in the melted and cooled chocolate and mix on low speed until the chocolate is fully incorporated and the buttercream is uniformly smooth and chocolatey.

Make the Toffee Crunch:

1. Prepare a baking sheet by lining it with a piece of parchment paper or a silicone mat. Set aside.
2. In a saucepan, melt the unsalted butter over medium heat. Stir in the granulated sugar and bring the mixture to a boil. Continue whisking constantly for approximately 5 minutes, or until the mixture turns a rich golden color, indicating the toffee is ready.
3. Remove the saucepan from the heat immediately. Stir in the cinnamon and salt. Quickly pour the hot toffee mixture onto the prepared baking sheet and, using an offset spatula, spread it into a thin, even layer before it begins to set. Allow the toffee to cool completely and harden, then break it into tiny, irregular pieces for the crunch.

Make the Cinnamon Simple Syrup:

1. In a small saucepan, combine the granulated sugar and water. Bring the mixture to a boil over medium-high heat, stirring until the sugar is fully dissolved.
2. Reduce the heat to a low simmer and add the crushed cinnamon stick. Allow the syrup to simmer gently for 5 to 10 minutes, infusing it with cinnamon flavor. Remove from heat and let it cool. Strain out the cinnamon stick before using the syrup.

Assemble the Cake:

1. Once the cake layers are completely cool, gently brush each layer with the warm cinnamon simple syrup. If needed, reheat the syrup slightly in the microwave to make it more pliable. This step adds moisture and a subtle hint of cinnamon to the cake.
2. Place the first cake layer on your chosen cake board or serving dish. Dollop approximately ¾ cup of the chocolate buttercream onto the layer and spread it evenly with an offset spatula. Sprinkle a generous amount of the prepared toffee bits (about 1/3 cup) over the buttercream, gently pressing them in. Add a small dollop of buttercream (about ¼ cup) on top of the toffee and spread it lightly to help secure the toffee bits and create a stable base for the next layer. Carefully place the second cake layer on top and repeat the process. Add the third cake layer and prepare for the final frosting.
3. Apply a crumb coat to the entire cake with a thin layer of the remaining frosting. Chill for 15-20 minutes to set. Then, smoothly frost the entire cake with the rest of the chocolate buttercream. For decoration, use various star and round piping tips to create different patterns, mimicking the cozy texture of knit fabric on the sides of the cake. Let your creativity shine as you bring this beautiful cake to life!

Additional Tips for Piping Success:

Achieving those beautiful, intricate piped details can be a highlight of your baking journey. Here are some extra pointers to help you along the way:

• DO: Have fun and get creative! Don’t be afraid to experiment with different tips and designs. Each cake is a canvas for your artistic expression.
• DON’T: Drink a ton of coffee ahead of time. A steady hand is crucial for precise piping. Opt for a calming beverage instead.
• DO: Score lines with the edge of your offset spatula for straighter piping. This technique provides a subtle guide, ensuring your piped lines are even and uniform.
• DON’T: Stress too much if it’s not perfect. Homemade charm often comes from slight imperfections. Embrace them!
• DO: Kneel or sit down so that you are eye level with the cake while piping. This helps with perspective and control, making it easier to create symmetrical patterns.
• DO: Practice with different piping tips and patterns on a piece of parchment before piping on the cake. This warm-up exercise builds confidence and helps you understand how each tip performs.