Ingredients

The following ingredients have 8 Servings
  • Cake
  • 3 cups cake flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp kosher salt
  • 8 oz unsalted butter (softened)
  • 3/4 cup sugar
  • 1 cup light brown sugar
  • 3 eggs
  • 1 cup buttermilk
  • 2 tsp vanilla extract
  • Brown Sugar Soak
  • 1/2 cup water
  • 1/4 cup light brown sugar
  • 1 tsp vanilla
  • Chocolate Frosting Filling
  • 4 oz unsalted butter (softened)
  • 1/4 cup cocoa powder
  • 3 cups confectioners sugar
  • 1/3 cup whole milk
  • Brown Sugar Swiss Meringue Buttercream
  • 5 large egg whites
  • 1 cup light brown sugar
  • 14 oz unsalted butter (softened and chopped into 1 inch pieces)
  • 1/2 tsp kosher salt
  • 2 tsp vanilla
  • 4-5 5.3 oz bags of Lindt toffee bites or a similar candy

Instruction

  • Cake: Preheat oven to 350 degrees and coat 2 - 8 inch round baking pans with non-stick spray. Measure and cut parchment rounds to fit in the bottom of each pan and place in bottom.
  • Beat the butter with an electric mixer on high. Gradually add in the sugars and beat until fluffy, about 2 mins.
  • Add the eggs one at a time, beating well after each addition. Alternate adding the flour mixture and the buttermilk, beginning and ending with the flour. Beat until just combined after each addition. Don't overmix.
  • Stir in the vanilla.
  • Pour into prepared pans and bake for about 30 minutes or until a toothpick inserted into the center comes out clean.
  • Cool cake in pans for about 5 minutes, then remove from pan, peel off the parchment rounds and finish cooling on a wire rack.
  • Brown Sugar Soak: Bring water and sugar to a boil over medium heat. Stir to dissolve and remove from the heat. Stir in the vanilla and cool to room temperature.
  • Chocolate Frosting Filling: Combine the butter, cocoa powder, confectioners sugar in a bowl and beat with an electric mixer. Add the milk in a steady stream while beating on low speed.
  • Beat on med/high speed for 1-2 mins until smooth.
  • Brown Sugar Swiss Meringue Buttercream: Combine sugar and eggs whites in the bowl from your electric mixer or a large metal bowl.
  • Place over a pan of simmering water and cook, whisking frequently, until sugar is completely dissolved and isn't grainy when you rub it between two fingers, about 5-7 mins.
  • Remove from heat and using your electric mixer, beat on high with the whisk attachment until the meringue is thick and glossy and the bottom of the bowl no longer feels warm, about 7-8 minutes.
  • Add the butter, piece by piece, and mix until incorporated. Add the salt and the vanilla and continue to beat until light and fluffy, 1-2 more mins.
  • *Buttercream will appear curdled when you first add the butter. Never fear! It will come back together and become light and fluffy after all the butter is added.
  • Putting it all together: Slice the top off of each cake to create a nice, flat surface.
  • Divide each cake in half to create four layers.
  • Place one layer (save your best for the top layer) on a cake plate and brush the top with some of the brown sugar soaking syrup.
  • Take one third of the chocolate frosting and spread it over the cake layer. Repeat two more times with the cake, soak and frosting. Top with the last cake layer, but do not put any of the soaking liquid on the top.
  • Ice the cake with the brown sugar swiss meringue buttercream icing, carefully smoothing the top and sides.
  • Place the toffee bites around the sides of the cake and in concentric circles on the top. Slice and enjoy!