So, let's talk about a few things I learned from this cake before delving into the recipe this week:
The cake recipe was originally posted here and the frosting recipe is from here.
I wanted to be a professional and do a recipe with metric measurements. Note to future me: you are dumb, do not do this anymore. For some reason, when everything is in grams I think I am making way less. FALSE. This recipe made a lot of cake. Like a lot, so now I just have a bag of leftover cake chilling in my fridge.
Anyway, if you want to make this recipe user-friendly, just pop those measurements into a metric converter and you will be good to go. If you want to be European, it will help to have a kitchen scale. Nothing fancy, just something that can weigh ingredients in grams or ounces.
This recipe looked easy when I first found it. Normal ingredients, only about 5 lines of instructions, how bad could it possibly be? One day, I'll be able to laugh about it. Today is not that day. The first line is easy enough. Mix all the dry ingredients. SO EASY. Next up, "using your fingers, rub the diced butter into the flour mixture until no large chunks remain." What? There were unfortunately no pictures on the original recipe to guide me, so I took off my rings and started mushing that butter into the flour. It was basically the same thing as kneading and mixing a meatloaf. Mix until everything is one big clump.
Then add the dissolved instant coffee mixture and all the wet ingredients. Pretty easy stuff. Now, when I bake, it's typically for just me and my boyfriend, so I used two 6in cake pans. These took way longer to bake than I anticipated. The original recipe said 22-25 minutes, which will work for an 8 or 9 in pan. The 6in pan took about 30-35 minutes, but that is the price I must pay for cake. And I can live with that.
Now the frosting. This recipe is SUPER easy. Melt the stuff then beat in the stuff. And BOOM frosting. I love Sally's Baking Addiction. Her recipes are so easy to follow and enjoyable to read! One caveat with the frosting: since it is basically caramel plus powdered sugar, it will harden relatively fast, which I wasn't expecting. And when I say fast, I mean like, I put it on the cake and it was stiffening. That fast. The original recipe used this frosting on top of cupcakes, so the frosting process would have been a lot faster.
Last, but not least, the toffee topping. My local grocery store did not have any straight toffee, so I made due with the next best choice: a chocolate candy bar with toffee bits. Still delicious toffee, but with the added bonus of chocolate!
Now you've waited long enough and you deserve to gaze upon the monstrosity that is my cake. My sweet ugly cake.
While the outside might not be anything special, the inside looked lovely:
And, most importantly, this cake was DELICIOUS. The cake was flavorful and moist, and the frosting was the perfect complement.
All in all, I would make this cake again, just with some slight change, mainly cutting the recipe in half because, seriously, it made a lot of cake.
Phew! You made it to the end of this post. Congratulations! I hope it was a fun read!
Happy baking :)