Friday, July 25, 2014

Toffee and Coconut Filled Chocolate Cake

Chocolate, Toffee and Coconut Filled Cake – with Rose Williams

Thanks to my friend Rose - a great chef and food stylist who helped me come up with this recipe to satisfy a sweet tooth for a birthday!  

I was thrilled to find that Rose's preferred chocolate cake recipe is the same one I use - straight from Hershey.  

Chocolate - Toffee filling:
1 1/3 whipping cream
7 T unsalted butter, diced
2 T. sour cream
2 T vanilla extract
1 1/3 c. English Toffee bits
1 2/3 c. melted milk chocolate chips

Stir cream and butter in heavy medium saucepan over medium heat until butter melts and mixture comes to a boil. 
Remove from heat.
Add melted chocolate chips and whisk until smooth.  Whisk in sour cream and vanilla. Fold in toffee bits.  Let stand at room temperature until cool and slightly thick but still pourable, stirring occasionally, about 1 hour.

Coconut filling:
In a medium saucepan, mix 2 cups of dried unsweetened coconut with 1 can sweetened condensed milk, and the same amount of milk.  Bring to a boil, and cook until thickened and reduced.  Allow to cool.

Ganache: Scald 1.5 - 2 cups of Whipping Cream. 
Slowly pour whipping cream over 2 cups of semi sweet chocolate chips and mix to a spreading consistency.  Allow to cool and thicken.  

Italian Chocolate Butter Cream Frosting

Melt 8 oz of milk chocolate, using double boiler.  Set aside to cool. 

In a mixing bowl, add 9 egg whites, and 1.5 cups of sugar.  Place the bowl over a pan with water, and turn the stove on.  Mix the eggs with the whip attachment - mixing until the eggs are warm, but be careful not to cook the eggs.  

Place contents in a mixer and whip at high speed until soft peaks are formed.  Reduce speed, and add 6 tablespoons of room temperature butter, a small bit at a time - allowing it to become incorporated.  
Add the melted milk chocolate.  

If the butter doesn't melt well, place the bowl over the boiling double boiler for a few seconds, then remove and whip again. 

Cut two 9 inch round cakes into 3 layers.
Freeze cake for easier handling.
Pipe each layer (on the inside edge) with ½” seam of chocolate ganache to contain and seal fillings. 

Fill alternating layers with chocolate toffee filling, and coconut filling.  Use thin dowels if necessary to keep cake from sliding.  Freeze.

Apply thin layer of ganache for crumb coat.  Immediately refrigerate. Once set, apply 2nd thicker coat of ganache OR frosting. 
Garnish with coconut or toffee bars/bits.


  1. Hmmm....maybe I am just thick, but what is a 9x2 cake?
    Do you mean a nine inch wide layer cake by 2 inches tall? Or cut your 9 inch layers in half? Sorry. I just can't figure it out.

    1. Hi Caterina B! Use two nine inch round pans. The pans are generally two inches high (on the sides) and 9 inches in diameter.

  2. I have not tried this cake yet, Mare, but now I must because when our son Christopher got married to Dixie June on September 12th in Telluride, this was their absolutely delicious wedding cake!
    Not made by me, though. Rereading this recipe here on your blog made me realize that the newlyweds cake was just like this one. Their baker called it an "Almond Joy" cake because it had chopped almonds in the coconut filling. She made many, many layers so that the cake was at least 14 inches high and very big. Yum!