CHOCOLATE CHIP CAKE WITH TOFFEE SAUCE, CHOCOLATE GANACHE AND VANILLA ICE CREAM BUTTERCREAM
Steps:
- For the cake: Preheat the oven to 350 degrees F and grease two 8-inch round cake pans.
- Whip the granulated sugar and eggs with a stand mixer fitted with the whisk attachment. Meanwhile, put the coffee, butter, vinegar and 1/2 cup of the chocolate chips into a microwave-safe bowl. Microwave until the chocolate and butter are melted, about 3 minutes; then whisk together until well-blended. In a separate mixing bowl, add the flour, cocoa powder, baking soda and salt; whisk together. Add the oil and sour cream to the bowl with the chocolate mixture and mix well.
- Add a third of the flour mixture to the egg mixture and mix well to incorporate. Then mix in half of the chocolate mixture. Continue to alternate with the flour and chocolate mixtures, scraping down the sides of the bowl occasionally and finishing with the flour. Divide the batter between the prepared cake pans. Fill each pan slightly below the top edge (you may not use all the batter). Sprinkle the remaining 1/2 cup chocolate chips over the top of each. Bake until the centers bounce back when touched, 30 to 35 minutes.
- For the toffee sauce: Melt together the butter and brown sugar in a heavy saucepot and cook until simmering. Remove from the heat, then add the heavy cream and vanilla, and stir. Return to the heat and allow the sauce to boil for another 3 minutes. Remove from the heat and pour into a metal mixing bowl. Cool completely, then refrigerate.
- For the chocolate ganache: Place the chocolate chips, heavy cream and butter in a microwave-safe bowl and microwave for 3 minutes. Stir until all the chocolate is melted and the ingredients are incorporated. Cool in the fridge until the consistency is like a paste.
- For the buttercream: Add the egg yolks to a mixing bowl and whip with an electric mixer until light.
- In the meantime, mix the sugar and 1/2 cup water in a heavy saucepan and bring to a boil. Wet a pastry brush with water and wash down the sides of the pan to avoid crystallization. Continue to cook until the sugar syrup registers 235 degrees F (softball stage) on a candy thermometer. Remove from the heat and, with your mixer running constantly at medium speed, immediately but slowly pour the hot sugar into the egg yolks in a steady stream.
- Continue to beat with the mixer until the mixture cools down completely. Add the butter, vanilla extract and vanilla bean seeds. Continue to beat until all of the butter is incorporated and the icing is smooth, glossy and spreadable (see Cook's Note). Add some buttercream to a pastry bag.
- To assemble the cake: Place 1 cake layer on a cake plate. With the pastry bag, pipe a border around the top edge of the cake layer for a "frosting dam" to hold in the toffee sauce. Poke holes into the top of the cake layer and pour at least 1/4 cup toffee sauce (or more to taste) over the top so that it penetrates the cake. Then spread a thin layer (about 1/8-inch thick) of ganache over the top. Put in the freezer for 5 minutes to make the ganache solidify. Then spread a layer of buttercream over the top of the chilled ganache. Generously sprinkle some English toffee bits over the buttercream and drizzle with more toffee sauce and ganache. Place the second cake layer on top and ice with the buttercream. Drizzle the top with more ganache and toffee sauce, then sprinkle toffee bits over the top. Serve immediately or refrigerate, covered. Take out of the fridge 1 hour prior to serving, to bring to room temperature.
TOFFEE ANGEL FOOD CAKE
Chopped toffee bits and whipped cream make the sweet flavor and light, moist texture of angel food even more indulgent. For best results, refrigerate the cake for at least an hour before serving. -Collette Gaugler, Fogelsville, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h35m
Yield 16 servings.
Number Of Ingredients 13
Steps:
- Place egg whites in a large bowl; let stand at room temperature 30 minutes., Meanwhile, place oven rack in the lowest position and remove upper rack if needed. Preheat oven to 325°. Sift confectioners' sugar and cake flour together twice., Add cream of tartar, vanilla and salt to egg whites; beat on medium speed until soft peaks form. Gradually add superfine sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form. Gradually fold in flour mixture, about 1/2 cup at a time., Gently transfer to an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on lowest rack until top crust is golden brown and cracks feel dry, 50-60 minutes. Immediately invert pan; cool completely in pan, about 1-1/2 hours. , Run a knife around sides and center tube of pan. Remove cake to a serving plate. Using a long serrated knife, cut cake horizontally into 3 layers. In a large bowl, beat cream until it begins to thicken. Gradually add caramel topping and vanilla; beat until soft peaks form., Place 1 cake layer on a serving plate; spread with 1 cup whipped cream mixture. Sprinkle with a third of the chopped candies. Repeat layers. Top with remaining cake layer. Frost top and sides of cake with remaining whipped cream mixture; sprinkle with remaining candy. If desired, sprinkle chocolate curls over top and around bottom of cake.
Nutrition Facts : Calories 315 calories, Fat 14g fat (9g saturated fat), Cholesterol 36mg cholesterol, Sodium 117mg sodium, Carbohydrate 44g carbohydrate (36g sugars, Fiber 0 fiber), Protein 5g protein.
ULTIMATE TOFFEE ICE CREAM CAKE
Ice cream + chocolate chip cookies + toffee = happiness. I invented this concoction based on my intuition. I simply use store-bought cookie dough for ease.
Provided by bridge
Categories Ice Cream Cake
Time 1h
Yield 12
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Slice cookie dough and arrange in the bottom of a 9x13-inch baking pan to make crust.
- Bake cookie crust in the preheated oven until golden brown, 10 to 14 minutes. Remove from oven and allow to cool, about 30 minutes.
- Spread ice cream over cookie crust. Sprinkle half of the toffee bits over the ice cream. Cover with a layer of chocolate shell topping. Sprinkle remaining toffee bits over the topping before it sets.
Nutrition Facts : Calories 440.7 calories, Carbohydrate 52 g, Cholesterol 50.5 mg, Fat 24.7 g, Fiber 1.6 g, Protein 5.1 g, SaturatedFat 12 g, Sodium 173.3 mg, Sugar 24 g
LAYERED TOFFEE CAKE
This is a quick and yummy way to dress up a purchased angel food cake. To keep the plate clean while assembling this pretty layered dessert, cut two half circles of waxed paper to place under the bottom layer and remove them after frosting the cake and sprinkling on the toffee. -Pat Squire Alexandria, Virginia
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 12-14 servings.
Number Of Ingredients 5
Steps:
- In a bowl, beat cream just until it begins to thicken. Gradually add the ice cream topping and vanilla, beating until soft peaks form. Cut cake horizontally into three layers. Place the bottom layer on a serving plate; spread with 1 cup cream mixture and sprinkle with 1/2 cup candy bar. Repeat. Place top layer on cake; frost top and sides with remaining cream mixture and sprinkle with the remaining candy bar. Store in the refrigerator.
Nutrition Facts :
ICE CREAM CRUNCH CAKE
This is always a winner at Christmas time, of course in Aus it's hot at Christmas, so its ideal as a sub for a hot dessert. SO good. Cooking time doesn't include time taken to soften ice cream, or overnight freezing.
Provided by Droopy Drawers
Categories Frozen Desserts
Time 15m
Yield 1 Loaf Cake, 8 serving(s)
Number Of Ingredients 9
Steps:
- Grease a 7cm deep, 9cm x 25.5cm (base) loaf pan, Line base and sides with greaseproof paper, allowing a 5cm overhang at both ends.
- Break cookies into small pieces. Combine ice cream, cookies, chocolate, nuts, coconut and licorice in a bowl.
- Spoon into prepared pan. Level top with a spatula, making sure to pack it down well, to avoid air pockets forming.
- Cover and freeze overnight, or until firm.
- To serve: Stand at room temperature for 5 minutes to soften slightly before turning on to a plate. Top with raspberries, sprinkle with icing sugar. Cut into slices with a hot knife.
- Enjoy.
Nutrition Facts : Calories 445, Fat 27.6, SaturatedFat 14.3, Cholesterol 67.6, Sodium 138.2, Carbohydrate 46.4, Fiber 2.9, Sugar 40.8, Protein 6.8
CHOCOLATE TOFFEE CRUNCH ICE CREAM CAKE
I was perusing the ice cream cake recipes here and couldn't find what I had in mind so I made this one up. At our house we use gluten free cake mix, lactose free ice cream, and sugar free Cool Whip so please feel free to adapt this recipe to meet your dietary needs. The cake ingredients included are for the gluten free mix I make. If your cake calls for more or less, eggs, water, or oil, make sure to use the necessary changes. Cook time is partly freezing time.
Provided by DreamoBway
Categories Frozen Desserts
Time 3h20m
Yield 16 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Combine cake mix, eggs, butter, and water.
- Pour into a well greased 13x9 pan. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
- Allow cake to cool completely.
- When cake is fully cooled, using a serrated knife, cut cake in half lengthwise.
- Place the bottom half of the cake back in the pan. Top with the softened ice cream, and spread it evenly over the cake. Sprinkle the toffee chips in an even layer over the ice cream. Place the top layer of the cake on the toffee chips/ice cream. Spread the softened Cool Whip over the top of the cake.
- Freeze 2 or more hours before serving.
COFFEE-TOFFEE ICE CREAM CAKE
I make this quite often in the summertime, it is one of the most delicious frozen ice cream cakes that you will ever have. Note: plan ahead, this ice cream cake needs to be frozen for 8 hours or overnight before serving. Prep time includes freezer time.
Provided by Kittencalrecipezazz
Categories Frozen Desserts
Time P1D
Yield 1 cake
Number Of Ingredients 7
Steps:
- Layer bottom of an 8-inch springform pan with 1-1/4 cups macaroon crumbs.
- Spread the chocolate ice cream evenly over the crumbs.
- Sprinkle 4 crushed Heath bars over the chocolate ice cream.
- Dribble with 3 Tbsp chocolate syrup, and 2 tbsp liqueur.
- Cover with the remaining 1 cup macaroons.
- Layer the vanilla ice cream over the macaroons.
- Top with remaining 4 Heath bars, 1 Tbsp chocolate syrup (or more if desired), and the 1 Tbsp coffee liqueur.
- Cover, and freeze at least 8 hours, or overnight.
- When ready to serve, run a blade of a kitchen knife around the edges of the pan.
- Remove the sides, and place the ice cream cake on a platter.
- For presentation, more crushed heath bars may be sprinkled on top before serving if desired, but it is not necessary.
- Slice and serve-- Yummy!
ULTIMATE TOFFEE ICE CREAM CAKE
Ice cream + chocolate chip cookies + toffee = happiness. I invented this concoction based on my intuition. I simply use store-bought cookie dough for ease.
Provided by bridge
Categories Ice Cream Cake
Time 1h
Yield 12
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Slice cookie dough and arrange in the bottom of a 9x13-inch baking pan to make crust.
- Bake cookie crust in the preheated oven until golden brown, 10 to 14 minutes. Remove from oven and allow to cool, about 30 minutes.
- Spread ice cream over cookie crust. Sprinkle half of the toffee bits over the ice cream. Cover with a layer of chocolate shell topping. Sprinkle remaining toffee bits over the topping before it sets.
Nutrition Facts : Calories 440.7 calories, Carbohydrate 52 g, Cholesterol 50.5 mg, Fat 24.7 g, Fiber 1.6 g, Protein 5.1 g, SaturatedFat 12 g, Sodium 173.3 mg, Sugar 24 g
ULTIMATE TOFFEE ICE CREAM CAKE
Ice cream + chocolate chip cookies + toffee = happiness. I invented this concoction based on my intuition. I simply use store-bought cookie dough for ease.
Provided by bridge
Categories Ice Cream Cake
Time 1h
Yield 12
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Slice cookie dough and arrange in the bottom of a 9x13-inch baking pan to make crust.
- Bake cookie crust in the preheated oven until golden brown, 10 to 14 minutes. Remove from oven and allow to cool, about 30 minutes.
- Spread ice cream over cookie crust. Sprinkle half of the toffee bits over the ice cream. Cover with a layer of chocolate shell topping. Sprinkle remaining toffee bits over the topping before it sets.
Nutrition Facts : Calories 440.7 calories, Carbohydrate 52 g, Cholesterol 50.5 mg, Fat 24.7 g, Fiber 1.6 g, Protein 5.1 g, SaturatedFat 12 g, Sodium 173.3 mg, Sugar 24 g
INDIAN ICE CREAM CAKE
I scream, you scream, we all scream for Exotic Ice cream---Indian Kulfi Ice cream Cake for your next party.
Provided by MMs4949
Categories Ice Cream
Time 1h10m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl combine the cookie crumbs, elaichi and butter. Press 1 cup onto the bottom of a greased glass dish that is flat bottomed.
- You could also use a 9 inch springform pan. Spoon the mango ice-cream into the pan smoothen the surface with a spatula.
- Freeze this for an hour until firm.
- Meanwhile melt the sugar, brown sugar with a little water to make a light brown caramel. Drop in the slivered almonds and toss well.
- Spread onto a greased sheet or foil so that it does not form a lump. Cool. Crush lightly without powdering the almonds.
- Remove the pre-prepared frozen layer in the pan from the freezer.
- Repeat layers with remaining cookie crumbs and pour the lightly softened Malai Kulfi onto it. Spread evenly.
- Spread with whipped topping. Sprinkle with the toffee almond that you caramelized and has cooled completely by now.
- Cover with saran wrap and freeze overnight or until firm.
- To use the frozen cake- Remove from the freezer 10-15 minutes before serving and drizzle with caramel syrup.
Nutrition Facts : Calories 241.2, Fat 11.6, SaturatedFat 5.2, Cholesterol 19.7, Sodium 71.5, Carbohydrate 33, Fiber 1.4, Sugar 26, Protein 3.3
DUGGARS ICE CREAM CAKE
Make and share this Duggars Ice Cream Cake recipe from Food.com.
Provided by GingerlyJ
Categories Frozen Desserts
Time 15m
Yield 1 cake, 20-24 serving(s)
Number Of Ingredients 5
Steps:
- Arrange in six layers in a 9x13-inch pan:.
- First layer: 12 ice cream sandwiches, placed over bottom of pan.
- Second layer: half the container of Cool Whip®.
- Third layer: half of the chopped-up Butterfinger® bars topped with half of the chocolate syrup and half of the caramel topping.
- Fourth layer: the rest of the ice cream sandwiches.
- Fifth layer: the rest of the Cool Whip®.
- Sixth layer: the rest of the chopped-up Butterfinger® bars, topped with the rest of the caramel topping and the chocolate syrup.
- Freeze and eat as desired.
Nutrition Facts : Calories 136.1, Fat 5, SaturatedFat 3.5, Cholesterol 0.4, Sodium 101.5, Carbohydrate 22.3, Fiber 0.6, Sugar 9.7, Protein 1.2
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