This Toffifee chocolate cake is a delightful treat that combines the moistness and richness of a classic chocolate cake with the unique caramel, nougat, and hazelnut flavors of Toffifee candies. It’s wonderfully tender, incredibly moist, and surprisingly easy to make. Here’s how you can create this delicious dessert in no time.
Ingredients:
- 1 cup all-purpose flour: The base of your cake, providing structure.
- 1/2 cup unsweetened cocoa powder: For that deep chocolate flavor.
- 1 teaspoon baking powder & 1/2 teaspoon baking soda: Leavening agents that ensure your cake rises and becomes fluffy.
- 1/4 teaspoon salt: Enhances the flavors of the other ingredients.
- 1/2 cup granulated sugar & 1/2 cup brown sugar: A mix of sugars for sweetness and moisture. Brown sugar adds a hint of caramel.
- 1/3 cup vegetable oil: Keeps the cake moist. You can use any neutral oil.
- 2 large eggs: Bind the ingredients together and contribute to the cake’s structure.
- 1 teaspoon vanilla extract: Adds aroma and flavor depth.
- 1/2 cup buttermilk: Adds acidity to the batter, tenderizing the gluten for a softer texture. It also reacts with baking soda for leavening.
- 1/2 cup hot water: Enhances the cocoa flavor, making the cake more chocolatey and moist.
- 12 pieces Toffifee candies (halved): For a delicious surprise in every bite, adding texture and a burst of caramel, chocolate, and hazelnut flavor.
Instructions:
- Preheat Your Oven:
- Heat the oven to 350°F (175°C). Grease and flour an 8-inch round cake pan, or line it with parchment paper for easy removal.
- Combine Dry Ingredients:
- In a large bowl, sift together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. This ensures there are no lumps and incorporates air into the mix.
- Mix Wet Ingredients:
- In another bowl, whisk together the granulated sugar, brown sugar, and vegetable oil until well combined. Add the eggs, one at a time, fully incorporating after each addition. Stir in the vanilla extract.
- Combine Wet and Dry Mixtures:
- Gradually add the dry ingredients to the wet mixture, alternating with buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Add Hot Water:
- Slowly mix in the hot water until the batter is smooth and thin. The batter will be liquidy, but this is what makes the cake moist.
- Prepare for Baking:
- Pour the batter into the prepared cake pan. Gently press the halved Toffifee candies into the batter, distributing them evenly.
- Bake:
- Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs.
- Cool and Serve:
- Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. The Toffifee candies will create gooey, flavorful pockets throughout the cake.
Tips:
- Serving Suggestion: For an extra indulgent treat, serve the cake with a dollop of whipped cream, a drizzle of caramel sauce, or a scoop of vanilla ice cream.
- Storing: Keep the cake covered at room temperature for up to 3 days or refrigerate for longer storage.
Enjoy this quick and easy Toffifee chocolate cake, a perfect blend of moist chocolate cake and the delightful crunch of Toffifee candies, for a dessert that’s sure to impress.