Toffee and Chocolate Cake
Recipe for a birthday cake with toffee and chocolate and isomalt decoration
Today I invite you to my birthday toffee and chocolate cake with mascarpone cream and chocolate, decorated with an isomalt decoration. I layered delicate sponge cake with a light cream, which is intertwined with a layer of delicious toffee with nuts and a thick layer of chocolate. Additionally, a beautiful decoration made of isomalt, which resembles a splash of milk frozen in motion, makes the cake not only tasty but also beautiful. If you want to learn how to make such an isomalt splash, read my tips below the recipe :)
Table of Contents
Toffee and Chocolate Cake recipe step by step
If you are looking for a unique cake for a special occasion, prepare this cake with toffee and nut cream and chocolate cream. I am convinced that everyone will love this cake!
Cake with dulce de leche and chocolate recipe
Wyposażenie
- 16 cm diameter baking pan.
Składniki
ingredients for the cake sponge
- 3 egg whites (- from size L eggs)
- 3 egg yolks
- 75 g wheat flour – all-purpose (- half a glass)
- 25 g potato flour (- 1 heaped tablespoon)
- 100 g sugar (- half a glass)
ingredients for the cake soak punch
- 250 ml water
- 2 teaspoons sugar
- 1 teaspoon lemon juice
ingredients for the cream frosting for the cake
- 250 ml heavy cream (well chilled)
- 200 g mascarpone cheese (cold)
- 50 g powdered sugar (1/3 cup)
ingredients for the chocolate layer for the cake
- 100 g dark chocolate
- 100 ml heavy cream
ingredients for the dulce de leche and nut layer
- 100 g sugar
- 50 g butter
- 100 ml heavy cream
- 50 g nuts (I used salted peanuts )
ingredients for the cake frosting
- 125 g butter (softened)
- 125 g condensed milk (sweetened – at room temperature)
- 250 g mascarpone cheese (at room temperature)
Instrukcja
How to make a chocolate-dulce de leche cake sponge
- Whip the egg whites with sugar into a thick, very fluffy and white mass.3 egg whites, 100 g sugar
- Meanwhile, sift both flours through a sieve.75 g wheat flour – all-purpose, 25 g potato flour
- Add the egg yolks to the whipped egg whites and gently mix.3 egg yolks
- Add the flour and gently mix with a spoon.
- Line the bottom of a 16 cm diameter baking pan with parchment paper – leave the sides clean.
- Transfer the batter, level it.
- Bake at 170 degrees (convection mode) for approximately 40 minutes – until a dry skewer comes out clean.
- After baking, cool the sponge cake.
- Cut the sponge cake into 4 layers.
How to make cream frosting for the cake
- Mix the cold heavy cream with powdered sugar.250 ml heavy cream, 50 g powdered sugar
- Add the mascarpone cheese spoon by spoon without stopping mixing – mix until the cream is thick and smooth.200 g mascarpone cheese
How to make the chocolate layer for the cake
- Heat the heavy cream in a saucepan.100 ml heavy cream
- Add the broken chocolate to the hot cream – mix until dissolved.100 g dark chocolate
- Set aside the chocolate to cool completely.
How to make dulce de leche with nuts for a cake
- Prepare all necessary ingredients in advance – measured. Chop the nuts.50 g nuts
- Pour sugar into the bottom of a pan or saucepan and add a tablespoon of water.100 g sugar
- Heat until the sugar dissolves and turns an amber color.
- Add butter and stir gently until it dissolves – be careful as the mixture is hot.50 g butter
- Pour in the heavy cream in a thin stream – be careful, as the caramel may boil up!100 ml heavy cream
- Cook until the dulce de leche is smooth.
- Add chopped nuts, mix and set aside to cool completely.
Dulce de leche and chocolate cake assembly
- Place one sponge cake layer on a cake stand, secure the cake ring around it.
- Soak the cake with a punch made of water mixed with sugar and lemon juice.250 ml water, 2 teaspoons sugar, 1 teaspoon lemon juice
- Transfer some of the cream cheese frosting to a piping bag and cut off the corner.
- Spread some cream cheese frosting evenly over the cake.
- Using the cream transferred to the piping bag, create a border along the edge of the cake ring.
- Fill the center of the created well with half of the dulce de leche with nuts.
- Cover with the second sponge cake layer and gently press down.
- Soak the cake, spread some cream cheese frosting, level it, and create a border with the cream from the piping bag. Place the cooled chocolate in the center.
- Place the third cake layer – soak it, spread the rest of the cream cheese frosting, and create a border with the cream from the piping bag.
- Spread the dulce de leche with nuts in the center.
- Gently soak the last layer and place it on top of the cake – gently press down.
- Refrigerate the cake for approximately 2 hours.
- During this time, you can prepare the frosting for covering the cake.
How to make frosting for covering a cake
- Beat the soft butter on high speed with a mixer – beat for approximately 10 minutes.125 g butter
- When the butter becomes fluffy and almost white, alternately add sweetened condensed milk and mascarpone cheese (remember that everything should be at room temperature).125 g condensed milk, 250 g mascarpone cheese
- If the cream curdles, you can try to save it – place the bowl with the cream over a pot of boiling water and stir with a spoon until the cream reaches the desired consistency.
- Remove the chilled cake from the refrigerator and carefully remove the cake ring.
- Frost the sides and top of the cake with buttercream (I colored part of the cream with a bit of food coloring and made a two-color coating).
- Refrigerate the cake again for about 2 hours.
- Before serving, decorate the cake as desired.
Wartości Odżywcze
Toffee Cream and Whipped Cream Cake – notes
Another year has passed, and with it another birthday that required a cake. So that it wouldn’t be said that the shoemaker goes barefoot, I made the cake myself! This time I prepared a toffee and chocolate cake with peanuts. I showed the cake on Facebook and Instagram, and it was so popular that I prepared a detailed recipe for you. Besides, the cake is worth remembering because it is delicious. White sponge cake layered with a simple cream based on whipping cream and mascarpone. And a layer of toffee with salted peanuts and a layer of chocolate with cream. The cake is additionally topped with the so-called 3M cream – a cream made of butter, condensed milk, and mascarpone. Such a cream is definitely less sweet than traditional buttercream, and also much less greasy, because part of the butter is replaced by mascarpone cheese. For decoration, I used sugar pearls, meringues (brushed with a little gold powder dye), gilded chocolate balls, and an isomalt splash.
What is isomalt?
Isomalt is a low-calorie sweetener with low hygroscopicity, easily crystallizing. It provides good clarity, prevents candies from sticking, and allows for a long shelf life. It is a synthetic sweetener. Additionally, isomalt is half as sweet as sugar. It melts easily and cools quickly.
How to prepare an isomalt splash for a cake?
You will need about 100 g of isomalt – half a cup. Pour it into a saucepan and heat it – be careful, as it gets very hot. Once dissolved, isomalt is transparent and will remain transparent when it cools. You can color it by adding food coloring – I used a little white. When the isomalt starts to thicken, pour it onto a silicone mat (I also did it on baking paper, and it worked, but it was less convenient). Place the mat on a tall glass and shape the mat so that the isomalt flows down “picturesquely”. Leave it to cool completely, then very carefully remove the splash – be careful, as it breaks easily. It is best to store such a decoration in a dry, airtight container, as it absorbs moisture. For testing, I put it in the refrigerator for a whole day, and everything was fine with it, so if necessary, a finished cake with such a decoration can be stored in the refrigerator. I hope my tips help you and you prepare such a decoration for your cakes yourselves.
And I highly recommend this toffee and chocolate cake to you – it’s delicious and looks beautiful.
Be sure to try my other cake recipes and birthday recipes.
I also warmly invite you to follow my Instagram profile, where you can easily save my recipes for later.
Recommended cake recipes
Be sure to try my other recipes for delicious homemade cakes with unusual flavors. Here I recommend, among others, three such cakes:
Popularne Przepisy
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Toffee and Chocolate Cake Recipe
Today I invite you to a very tasty and at the same time impressive cake with chocolate cream and toffee filling. The base of this cake is a light and fluffy traditional white sponge cake. In addition, a light and simple cream made from whipping cream and mascarpone cheese. However, the additions to this cake "do all the work". My cake was additionally layered with chocolate ganache and homemade caramel with chopped salted peanuts. In this way, I obtained a nice, slightly crunchy salted caramel sauce. Preparing such a sauce at home is not difficult! Just read my instructions described in the recipe just above and see for yourselves.
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If you like salted caramel, you will also love this salted caramel cake. These flavors are perfectly matched, so the cake is not too sweet or bland. The cake is perfect for birthdays and various family occasions. You can also prepare a simple isomalt decoration for it. In the post above the photos, I described how to make such an isomalt decoration, so I invite you to read it. Splash cakes are a hit lately, and I'm not surprised! Relatively simple to prepare, but a WOW effect is guaranteed :) You will surely surprise everyone with such a splash decorated cake. Highly recommended! I also encourage you to try my other cake recipes perfect for all occasions :D
