This cake turned out well, with a few adjustments. 1st, the cook time for me was WAY off. I ended up cooking it for about 95min at 250° after the 15min at 400°. 2nd, I would definitely use a 10in. pan, because with the 9in. it was literally to the brim (which had a lot to do with the lengthened cooking time, I’m sure). Finally, I would highly recommend using only half the chocolate/caramel layer on the bottom. I used only half and after cutting the cake it was about a ½in. layer of the chocolate/caramel mixture and the toffee pieces on the bottom. I used the other half to top the cake. I melted the chocolate and caramel separately, each with a little heavy cream, drizzled them on top and finished it with the toffee pieces. It was impressive looking. Personally, the filling was a bit “cakey” for my taste – I prefer a much creamier cake. I’m actually baking a 2nd one now that I have made with a much creamier filling and some other adjustments because this is too good not to be perfect.
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This cake turned out well, with a few adjustments. 1st, the cook time for me was WAY off. I...