Our Funkee Monkee blend is a hit for those who love a little depth for the palate. And what goes better with English toffee, Mexican liqueur, and whiskey in your coffee cup than the delicious crunch of this Toffee Almond Crunch cake from FoodAndWine.com?
Here’s what you’ll need
• 1 1/2 cups all-purpose flour
• 1 cup unsweetened cocoa powder
• 2 teaspoons baking powder
• 2 teaspoons baking soda
• 1/4 teaspoon kosher salt
• 2 cups sugar
• 1 cup buttermilk, at room temperature
• 4 large eggs, at room temperature
• 1 cup strong brewed coffee, cooled
• 1 stick (4 ounces) unsalted butter, melted and cooled
• 2 teaspoons pure vanilla extract
Frosting
• 1/2 pound bittersweet chocolate, coarsely chopped
• 1/4 pound unsweetened chocolate, coarsely chopped
• 1 pound unsalted butter, at room temperature
• 1/4 teaspoon kosher salt
• 1 tablespoon dark rum
• 2 teaspoons pure vanilla extract
• 3 1/4 cups confectioners’ sugar
• 3/4 cup sour cream, at room temperature
• 1 1/2 cups sliced almonds
• 1 cup coarsely chopped chocolate-covered toffee bars
What you’ll need to do:
Preheat your oven to 350°. Butter a 12×16 inch baking sheet, and line the bottom with wax paper. In a large bowl, mix cocoa, flour, baking powder, salt, and baking soda. Now stir in your sugar! In a another bowl, whisk the buttermilk with the eggs, coffee, butter and vanilla. Blend your wet and dry ingredients together, and pour the batter onto your baking sheet. Smooth with a spatula, and bake for 22 minutes. Allow to cool for 30 minutes, and then freeze until firm
Next, simmer 1 inch of water in a saucepan. Incorporate the bittersweet and unsweetened chocolate in a heatproof bowl and set the bowl over the simmering water to liquify the chocolate. Beat the butter and salt in a medium bowl at medium speed until smooth. Add in your rum, vanilla, and melted chocolate until fully blended. Mix in the confectioners’ sugar one-third at a time, and then stir in sour cream until fully mixed. Refrigerate frosting until you’re ready to use.
Fan out almonds on a baking sheet, and bake for 8 minutes. Then let them cool in a bowl. Filet your now frozen cake in half and place on a separate plate. Spread one-third of your frosting on the cake and then top with the other half. Refrigerate for 30 minutes. Spread the remaining frosting evenly over the top and sides of the cake. Replace in fridge for one additional hour. Now chop your cooled almonds and gently press into the top and sides of the cake.
Last step: slice and serve!
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