Chocolate toffee cake

Chocolate toffee cake

By
From
Baking
Serves
6-8
Photographer
Vanessa Levis

Ingredients

Quantity Ingredient
125g butter, softened
150g firmly packed brown sugar
2 eggs
75g self-raising flour, sifted
1/2 cup ground almonds
75g dark chocolate, grated
extra grated chocolate, (optional)

Toffee icing

Quantity Ingredient
60g butter
150g firmly packed brown sugar
2 tablespoons golden syrup
1/2 cup cream
sifted icing sugar, (optional)

Method

  1. Preheat the oven to 180°C. Grease a 20 cm cake tin and line the base and sides with baking paper.
  2. Using an electric mixer, cream the butter with the sugar until light and fluffy. Beat in the eggs one at a time, then fold in the flour, ground almonds and chocolate.
  3. Spoon into the prepared tin and bake for 1 1/4 hours or until firm to a light touch. Leave in the tin for 5 minutes, then turn carefully onto a wire rack to cool.
  4. To make the toffee icing, put the butter, brown sugar and syrup into a saucepan. Stir over a gentle heat until the sugar has dissolved. Bring to the boil, reduce the heat immediately and simmer, without stirring, for 5 minutes.
  5. Remove from the heat and slowly pour in the cream in a steady stream, beating well with a wooden spoon. Leave to cool and thicken.
  6. If you prefer a thicker icing, add sufficient icing sugar to give the desired consistency. Spread over the cake and swirl the surface with a spoon. Decorate with extra grated chocolate, if wished.
Tags:
baking
bakery
margaret
fulton
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