Wonderfully Tender and Moist Toffifee Chocolate Cake

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Wonderfully Tender and Moist Toffifee Chocolate Cake

If you’re looking for a quick and decadent dessert that impresses with both flavor and texture, this Toffifee-inspired chocolate cake is your new go-to. It features a soft, moist chocolate sponge layered with silky caramel, a creamy filling, and a rich chocolate topping. Perfect for special occasions or an indulgent treat any day of the week.

Ingredients

For the Cake Batter:

  • 5 large eggs
  • A pinch of salt
  • 8 g (1 teaspoon) vanilla sugar
  • 150 g (¾ cup) granulated sugar
  • 120 g (¾ cup) all-purpose flour
  • 30 g (2½ tablespoons) cocoa powder
  • 1 teaspoon baking powder
  • 50 g (3½ tablespoons) boiling water
  • Baking pan (28 × 18 cm)

For the Caramel Layer:

  • 200 g (1 cup) granulated sugar
  • 120 g (about ½ cup) hot heavy cream (33% fat)
  • 50 g (3½ tablespoons) butter

For the Cream Layer:

  • 200 g (1 cup) heavy cream (33% fat)
  • 600 g (2½ cups) cream cheese

Note: Let this layer chill in the refrigerator for at least 4 hours before assembling.

For the Chocolate Topping:

  • 120 g dark or milk chocolate
  • 60 g (4 tablespoons) butter

Instructions

1. Prepare the Cake Base:

  1. Preheat your oven to 180°C (350°F). Grease and line your baking pan.
  2. In a large mixing bowl, beat the eggs with a pinch of salt until light and frothy.
  3. Gradually add vanilla sugar and granulated sugar, continuing to beat until the mixture is pale and thick.
  4. Sift in the flour, cocoa powder, and baking powder. Gently fold into the egg mixture.
  5. Add the boiling water and stir just until incorporated.
  6. Pour the batter into the prepared pan and bake for about 20–25 minutes, or until a toothpick inserted comes out clean.
  7. Let the cake cool completely.

2. Make the Caramel:

  1. In a saucepan over medium heat, melt the sugar until it becomes a golden-brown caramel.
  2. Carefully stir in the hot cream (it may bubble), and then add the butter.
  3. Stir until smooth and glossy. Let it cool slightly before pouring it evenly over the cooled cake base.

3. Whip the Cream Layer:

  1. In a mixing bowl, beat the heavy cream until soft peaks form.
  2. In a separate bowl, whisk the cream cheese until smooth.
  3. Gently fold the whipped cream into the cream cheese.
  4. Spread the mixture over the cooled caramel layer and refrigerate for at least 4 hours or until set.

4. Finish with Chocolate:

  1. Melt the chocolate with the butter in a double boiler or microwave.
  2. Stir until smooth, then pour over the chilled cream layer.
  3. Spread evenly and refrigerate until the chocolate is firm.

Serving Tips

Slice with a warm knife for clean cuts. This cake pairs beautifully with a cup of espresso or a tall glass of cold milk.

 

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