Mocha Toffee Crunch Cake

Mocha Toffee Crunch Cake

Ingredients

Light Cocoa Cake :

• 21⁄ 2 cups unbleached or regular all-purpose flour, plus more for the pan
• 1⁄4 cup Dutch-processed cocoa powder
• 21⁄ 2 teaspoons baking powder
• 1⁄ 2 teaspoon baking soda
• 1⁄ 2 teaspoon fine sea salt
• 1⁄ 2 cup sour cream
• 1⁄ 3 cup cold brewed espresso, or 11⁄ 2 teaspoons instant espresso dissolved in 1⁄ 3 cup boiling water, cooled
• 16 tablespoons (2 sticks) unsalted butter, at room temperature, plus more for the pan
• 11⁄ 2 cups granulated sugar
• 5 large eggs, at room temperature, beaten
• 1 teaspoon vanilla extract
• 2⁄ 3 cup semisweet chocolate chips

Chocolate Glaze :

• 2 tablespoons Dutch-processed cocoa powder
• 2 tablespoons cold brewed espresso, or 1⁄ 2 teaspoon instant espresso dissolved in 2 tablespoons boiling water, cooled
• 11⁄ 2 cups crushed Creamy English Toffee

Cooking Instructions: 

1. Position a rack in the lower third of the oven and preheat to 350°F.
2. Lightly butter and flour a 10-inch tube (angel food cake) pan, tapping out the excess flour.
3. To make the cake, sift together the flour, cocoa powder, baking powder, baking soda, and salt. 
4. Whisk together the sour cream and espresso to combine. 
5. Beat the butter and sugar in a large bowl with an electric mixer at high speed until the mixture is light and fluffy, about 3 minutes. 
6. Gradually beat in the beaten eggs, stopping to scrape down the sides of the bowl as needed. 
7. Beat in the vanilla. Reduce the mixer speed to low. Starting with the flour mixture, add three equal portions of the flour mixture alternating with two equal additions of the sour cream mixture. 
8. After each addition, scrape down the sides of the bowl and increase the mixer speed to high for a few seconds. 
9. When the batter is smooth, increase the speed to high and beat for 30 seconds. 
10. Fold in the chocolate chips. Spread the batter evenly in the pan and smooth the top.
11. Bake until a wooden skewer inserted deep in the cake comes out clean, 50 to 60 minutes.
12. Transfer to a wire cake rack and let stand for about 15 minutes. Run a thin knife around the inside of the cake and the tube to loosen the cake.
13. Invert and unmold the cake onto the rack and let cool completely, bottom side up.
14. Meanwhile, make the chocolate glaze. Sift the confectioners’ sugar and cocoa together into a medium-size bowl. 
15. Gradually stir in the espresso to make a thick, pourable glaze. Pour and spread the glaze over the cake, letting the excess drip down the sides. 
16. Press the crushed toffee into the glaze. Let stand until the glaze firms, about 2 hours.
17. Transfer to a serving platter and serve at room temperature.