Are you obsessed with chocolates, coffee and anything that looks like a toffee? Ever since my childhood, I fantasized relishing the divine tastes of the most luxuriant quality of chocolates and toffees and nothing delights me more than a well brewed cup of hot, dark espresso and an exotic mug of pristinely bubbling white chocolate! The very idea of a frosty winter morning and a mug of steaming cappuccino, I often wish to spend the rest of my life in bespoken anonymity, feasting ceaselessly on the wondrous taste of the chocolates and coffee!
I never worry much about premediating desserts and other types of flavorsome foods and simply derive a recipe with the items on my hands, or use a recipe builder using ingredients and getting a recipe that seems to invoke my interest. I usually lead a solemnly quiet lifestyle, living alone with my mother near the eclectic parish of Eguisheim, where the flow of time seems to tick in the most serene manner and while it snows heavily burying our little cottage under piles of snow, I bask my frosty hands near the fireplace and the oven, baking my favorite cake recipes and lots of delicious food for us.
Today, I will share the recipe to make the most delightful Chocolate Coffee Toffee Cake, and this is one of my best pantry recipes. The recipes using pantry ingredients are an utmost delight, as one never needs to toil, hunting around the town for rarely found ingredients and it barely takes any time to be prepared and served.
Courtesy: the cake blog
- 1/2 cup of Kisan margarine
- 1/2 cup of sugar
- 1 teaspoon of almond extract
- 2 large eggs
- 2 cups of multipurpose flour
- 1 1/2 teaspoons of baking powder
- 1 pinch of baking soda
- 1 cup of sour cream
- 1 cup of semi-sweet chocolate chips
- 1/2 cup of toffee pieces
- 1/4 cup of sliced almonds
- 3 tablespoons of sliced almonds
- 2 tablespoons of toffee bits
- 2 tablespoons of powdered sugar
- Kisan margarine
Heat the oven to 350°F beforehand, grease the 9-inch round cake pan and set it aside.
Combine the Kisan margarine, sugar and almond extract in a large sized baking bowl. Beat these ingredients at a moderate speed, scraping the bowl now and then, till it achieves a creamy texture. Continue beating it, adding one egg at a time, until all of the mixture is well blended. Now, add some flour, baking powder and baking soda, on the other hand with sour cream, beating at really low speed until all the ingredients combine well.
Spread half of the cake batter into a pre-prepared pan. Scatter all the filling of the ingredients evenly over the cake batter. Scoop the remaining batter over the filling and spread till it covers all of it appropriately. Apart from the powdered sugar, sprinkle all topping ingredients over the cake batter evenly.
As a last step, bake the batter for almost forty minutes and as a cake test, use a small toothpick to insert in the center till it comes out clean. Cool the cake for up to 10 minutes and finally, remove it from the pan. Depending upon your taste, serve it either warm or cold; I usually like to taste the exquisitely warm taste of the coffee toffee chocolate cake immediately as soon as it is baked!
To add an innovative touch, sprinkle the cake with powdered sugar a minute before serving it and empty it onto a splendidly designed cake dish, if desired, and enjoy it with a heartwarming mug of frothy creamy latte! You’re going to love this Chocolate Coffee Toffee Cake absolutely. It’s a deliciously gooey candy like cake which is often garnished with a syrupy brown sugar caramel sauce and topped with the best of chocolate witchcraft and some divine English toffee!
Whilst the holidays last, try this recipe and serve it with sundry topping choices, such as caramel sauce, chocolate almond toffee and a scoop of double chocolate ice cream to delight your bemused guests! You can also add a sprinkling of spicy cinnamon powder and dollop of peanut butter to give a crunchy taste!
Enjoy while it lasts!