When I think back to the many gatherings with family and friends, there is always one dessert that stands out – the Mocha Toffee Crunch Cake. It was a staple at every celebration, from birthdays to anniversaries. The rich, chocolatey flavor combined with the crunch of toffee and pecans made it an instant hit. I remember my grandmother making this cake with such precision, and now, every time I bake it, I am flooded with those cherished memories.
This recipe isn’t just a cake; it’s a trip down memory lane. The key to its perfection lies in the balance of flavors and textures. The deep, intense mocha flavor of the cake layers, the crunch from the toffee and pecans, and the silky, smooth mocha buttercream frosting create a delightful symphony of taste.
One of the things I love most about this recipe is its versatility. You can easily customize it to suit your preferences. For instance, if you’re not a fan of pecans, you can substitute them with walnuts or almonds. If you’re looking for a bit more crunch, adding an extra handful of toffee bits on top of the frosting can give you that perfect bite.
Another variation I enjoy is adding a hint of cinnamon to the batter, giving the cake a warm, spicy undertone that complements the mocha flavor beautifully. You can also experiment with different types of coffee for the hot coffee ingredient. Using a dark roast or even a flavored coffee can add a unique twist to the cake.
One time, during a summer barbecue, I decided to make this cake into cupcakes for easier serving. They were an absolute hit! The small, individual portions were perfect for guests to enjoy without needing a plate or fork. It’s little tweaks like these that make this recipe a favorite in my baking repertoire.
Every time I make this Mocha Toffee Crunch Cake, I am reminded of the joy it brought to my family and friends. It’s a recipe that not only satisfies the sweet tooth but also brings people together, creating new memories with every slice.
How to Make Mocha Toffee Crunch Cake
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Ingredients
- 2 cups white sugar
- 2 3/4 cups plain flour
- 1 cup sifted cocoa powder, unsweetened
- 2 teaspoons bicarbonate of soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon table salt
- 2 sticks softened unsalted butter
- 1/4 cup vegetable oil
- 4 large eggs at room temperature
- 1 cup milk
- 1 teaspoon vanilla essence
- 1 cup hot coffee, brewed or instant
- 1 cup chopped pecans
- 1 cup toffee bits
- 3 sticks softened unsalted butter
- 9 cups powdered sugar
- 1 tablespoon sifted cocoa powder, unsweetened
- 1 teaspoon table salt
- 1/2 teaspoon vanilla essence
- 1 tablespoon plus 1 teaspoon instant espresso powder
- 1/4 cup hot water
Directions
- Heat the oven to 350°F. Grease and flour three 8-inch cake pans.
- In a large mixing bowl, combine the sugar, flour, sifted cocoa powder, baking soda, baking powder, and salt. Whisk for 1 minute.
- On low speed, mix in the softened butter a few pieces at a time until the mixture has a sandy texture. Scrape the sides and bottom of the bowl.
- In another bowl, whisk together the eggs, milk, vegetable oil, and vanilla essence until well mixed.
- Gradually add about half of the egg mixture to the dry ingredients, mixing on low speed. Increase to medium speed and mix for 1 1/2 minutes. Scrape the bowl, then add the remaining egg mixture in two parts, mixing for 20 seconds after each addition. Scrape the bowl again.
- Slowly add the hot coffee and mix for 30 seconds until well combined. The batter will be thin.
- Distribute the batter evenly among the prepared pans. Sprinkle half of the chopped pecans and toffee bits over the top of the batter in each pan. Save the remaining pecans and toffee bits for later.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool the cakes in the pans for 10 minutes, then transfer to wire racks to cool completely.
- For the Mocha Buttercream Frosting, dissolve the instant espresso powder in the hot water and let it cool slightly.
- Beat the softened butter on medium speed until smooth. Add the vanilla essence, sifted cocoa powder, and salt, mixing until combined.
- Gradually mix in half of the powdered sugar and half of the coffee mixture on medium speed until incorporated.
- Add the remaining powdered sugar and coffee mixture, continuing to beat on medium speed for 3-6 minutes, occasionally scraping the sides of the bowl.
- If the frosting is too thin, add more powdered sugar. If it’s too thick, add a bit more hot water or milk, a teaspoon at a time.
- This recipe provides enough frosting to fill, frost, and decorate a three-layer 8-inch cake.
FAQs:
How do I prevent my cake layers from sticking to the pans?
Ensure you properly grease and flour your cake pans before adding the batter. You can also use parchment paper on the bottom of the pans for extra assurance.
Can I substitute the pecans with another nut?
Yes, you can substitute pecans with walnuts, almonds, or even hazelnuts. Choose a nut that you prefer or have on hand.
Why is my frosting too runny?
If your frosting is too runny, it might be due to warm butter or too much liquid. Chill the frosting slightly and add more powdered sugar to thicken it.
How do I store leftover Mocha Toffee Crunch Cake?
Store any leftover cake in an airtight container at room temperature for up to three days or refrigerate for up to a week. Ensure it’s covered to prevent the cake from drying out.
Can I make this cake in advance?
Yes, you can bake the cake layers in advance and freeze them. Wrap each layer tightly in plastic wrap and foil, then freeze for up to two months. Thaw them at room temperature before frosting.
Is it necessary to use instant espresso powder for the frosting?
While instant espresso powder adds a rich coffee flavor, you can use finely ground regular coffee if you don’t have espresso powder. Dissolve it in hot water as directed.
Mocha Toffee Crunch Cake
Ingredients
- 2 cups granulated sugar
- 2 3/4 cups all-purpose flour
- 1 cup unsweetened cocoa powder sifted
- 2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 sticks unsalted butter softened
- 1/4 cup vegetable oil
- 4 large eggs room temperature
- 1 cup milk
- 1 teaspoon vanilla extract
- 1 cup hot coffee instant or brewed
- 1 cup chopped pecans
- 1 cup toffee bits
- 3 sticks unsalted butter softened
- 9 cups powdered sugar
- 1 tablespoon unsweetened cocoa powder sifted
- 1 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1 tablespoon plus 1 teaspoon instant espresso coffee
- 1/4 cup hot water
Instructions
For the Cake
- Preheat the oven to 350°F. Grease and flour three 8-inch cake pans.
- In a large bowl, whisk together the sugar, flour, cocoa powder, baking soda, baking powder, and salt for 1 minute.
- With the mixer on low speed, add the softened butter a few pieces at a time until the mixture resembles coarse sand. Scrape the sides and bottom of the bowl.
- In a separate bowl, whisk together the eggs, milk, vegetable oil, and vanilla extract until well combined.
- Gradually add about half of the egg mixture to the dry ingredients while mixing on low speed. Increase the speed to medium and mix for 1 1/2 minutes. Scrape the bowl, then add the remaining egg mixture in two additions, mixing for 20 seconds after each addition. Scrape the bowl again.
- Slowly add the hot coffee and mix for another 30 seconds until blended. The batter will be runny.
- Divide the batter evenly among the prepared pans. Sprinkle half of the chopped pecans and toffee bits over the top of the batter in each pan. Reserve the remaining pecans and toffee bits for later.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool the cakes in the pans for 10 minutes, then turn out onto wire racks to cool completely.
For the Mocha Buttercream Frosting
- Dissolve the instant espresso coffee in the hot water and set aside to cool slightly.
- Beat the softened butter on medium speed until smooth. Add the vanilla extract, cocoa powder, and salt, and mix until combined.
- Gradually add half of the powdered sugar and half of the coffee mixture, beating on medium speed until incorporated.
- Add the remaining powdered sugar and coffee mixture, and continue to beat on medium speed for 3-6 minutes, scraping the sides of the bowl occasionally.
- If the frosting is too thin, add more powdered sugar. If too thick, add a bit more hot water or milk, a teaspoon at a time.
- This recipe makes enough frosting to fill, frost, and decorate a three-layer 8-inch cake.
