Chocolate Caramel Toffee Cake
Chocolate cake accented by carmel and toffee for a knock out flavor punch
Servings: 16
Calories: 295kcal
Equipment
- Saucepan
- Oven
- Baking Sheet
- Baking Pans 6-8 in round or square | 9x13 pan
- Parchement Paper
- Pastry brush
- Candy Thermometer (if making toffee)
Ingredients
Toffee Ingredients
- 4 tbsp Butter
- 4 tbsp Sweetener
- 1 tbsp Water
- ½ tsp Vanilla
- 1 pinch Salt
Chocolate Cake
- ½ cup Butter, melted
- 1 ½ cup Almond Flour place in small blender or food processor and blend to a finer flour
- 4 tbsp Coconut Flour
- ½ cup Dutch Blend Cocoa Powder
- 3 tsp Baking Powder
- 1 tsp Salt
- ¼ cup Almond Milk, unsweetened
- ⅓ cup Hot water
- 1 tbsp Instant Coffee
- 6 large Eggs
- ½ cup Monk Fruit Sweetener, granular
- 2 tsp Vanilla
- 1 batch Caramel sauce Any sugar-free caramel sauce like my Keto Dulce de Leche
Chocolate Ganache
- 5 ounces 90% Lindt Chocolate bar
- ¼ cup Heavy Cream
Instructions
Toffee
- Line a 9x13inch pan with parchament paper and set aside
- Combine butter, sweetener, water and salt in a small pot.
- Cook over medium heat, stirring frequently. Use a pastry brush damp with water to brush sides of pan if sugar begins to crystalize along the sides.
- Continue to stir frequently until mixture begins to boil. This process is a lesson in patience. Do not turn up heat to speed up or you will ruin the toffee
- Attach candy thermometer to the side of the pan, using caution not to allow point of thermometer to touch the bottom of the pan.
- Continue to allow the mixture to boil stirring occasionally until it reaches hard crack stage. 305° F / 151° C
- Remove from heat once hard crack stage has been reached.
- Stir in vanilla carefully as mixture will bubble up.
- Pour mixture into prepared pan with parchment paper and allow to cool.
- Break toffee into pieces. Reserve half to use at a later time. With remaining pieces, chop or pulse in food proccessr into tiny pieces
Chocolate Cake
- Preheat oven to 350° / 176° C. Grease two 6 inch pans, line bottom with a cutout piece of parchment, grease parchment.
- Combine hot water and instant coffee. Mix and set aside
- Melt butter, pour into mixing bowl and add sweetener, mix well.
- Combine sweetener, almond flour, coconut flour, cocoa powder, baking powder, and salt to a bowl.
- Add half cup of dry mixture at a time, alternating eggs until all are mixed. Don't over mix.
- Add almond milk and vanilla and mix just until incorporated.
- Pour cake batter evenly into pans. Bake for 15 minutes, check center with a pick, bake 10 more minutes before checking again. Do not over bake. Times vary based on oven and flour mix brands used. It's important to keep checking.
- Remove from oven, allow to cool for 10 minutes before turning out onto a cooling rack to finish.
Cake Assembly
- Slice each layer in half.
- Place the first layer on a serving plate. Spread a thin layer of caramel. Then, sprinkle with toffee bits.
- Repeat with remaining layers, omitting caramel from the top layer.
Chocolate Ganache
- Combine chocolate and heavy cream in a microwave-safe dish.
- Microwave for 1 minute at 50% power.
- Stir mixture and microwave in 30 second intervals until all chocolate is melted and cream is incorprated to create a 3-second ganache.
- Pour ganache over top of cake, using extra to build up edges of cake, Next, take a spoon and slightly push the ganache over edge to allow ganache to drizzle down the sides.
- Garnish with remaining toffee bits. Serve with whipped cream.
Notes
12 servings
290 Calories | 10.6g Total Carb / 1.3g Net Carb | 25.4g Fat | 9.8g Protein.
