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Chocolate Toffee Delight

Submitted by Steven 11 June 2009

Decorate the top of the cake with anything chocolatey. This can simply be grated chocolate, or perhaps some Maltesers or Rolos. For a grander statement or a special occasion use individual chocolates from a chocolate box selection. I used Bendicks (non-minty variety) last time but have used Elizabeth Shaw Mint crisps or Thorntons Continental Selection in the past. Anything goes really, depending on the occasion and statement you want to make.



For the Cake,,8oz (225g) soft butter,8oz (225g) caster sugar,4 large eggs room temperature,6oz (175g) self-raising flour sifted,2oz (50g) cocoa powder,2oz (50g) - or more if you wish - of your favourite chocolate bar broken into small pieces,,For the Chocolate Ganache Icing,,5fl oz (150ml) double cream,5oz (150g) dark chocolate minimum 70% cocoa solids,1tbsp (15ml) golden syrup,,…or cheat buy one of those packets of Belgian chocolate sauces (M&S Waitrose Sainsbury all sell them),,For the Toffee Sauce Icing (Delia's recipe from Banoffee Cheesecake),,2oz (50g) butter,3oz (75g) soft brown sugar,2oz (50g) granulated sugar,5oz (150g) golden syrup,5fl oz (150ml) double cream,Vanilla extract,,…or cheat buy a packet of toffee sauce (M&S - delicious by the way Waitrose etc),,Chocolate/chocolates for decoration (see serving information).,


For the Cake

1. Cream/whisk/beat butter and sugar together until pale and fluffy and all the sugar has dissolved.

2. Beat in eggs one at a time. If mixture looks like it is curdling add a tbsp of flour with each egg.

3. Add sifted flour and cocoa and cut and fold until thoroughly mixed.

4. Add chocolate pieces and carefully stir through mixture.

5. I use a savarin mould (ring pan) for this recipe bit I guess it would work equally well with sponge tins, although I don't know if standard 7 tins will hold all the mixture.

6. Spoon mixture into well buttered mould (or greased and lined sponge tins) and spread evenly and give tin a sharp couple of taps on the work surface.

7. Place in the middle of the oven and bake for approx 25 minutes or until a skewer poked into the centre of the cake comes out cleanly.

8. Leave to cool for 5 minutes before turning out onto a cooling rack and leave until completely cool (this is where the very well buttered mould comes in - it should just slide out)

For the Chocolate Ganache Icing

1. Break chocolate up into small pieces, place cream and chocolate into a small saucepan and place over a low heat.

2. Leave for a few minutes for chocolate to melt.

3. Beat cream and melted chocolate together to form smooth silky mixture and stir in golden syrup.

4. Allow to cool slightly so that icing thickens.

For the Toffee Sauce Icing

1. Place the butter, sugars and syrup in a saucepan and, over a very low heat, allow everything to dissolve completely.

2. Let it cook for about 5 minutes.

3. Pour in the cream and vanilla extract and stir until everything is smooth.

4. Leave to cool and thicken completely

For the icing

1. Spoon chocolate ganache icing around top of the cake, doesn't have to be perfect and looks great it there are a few dribbles running down the side.

2. Pop in fridge for 5/10 minutes to firm up icing, if it is really runny.

3. Then either pipe or just drizzle the toffee icing over the top of the chocolate icing all around the cake, again dribbles down the side look good.

4. Place chosen chocolate type decoration onto cake.

5. Chill once again for 20 minutes or for icings to firm up.

(If using individual sandwich sponges spread some of the ganache and toffee on to one of the cakes and sandwich together then spread the remaining ganache on top and decorate with toffee icing and chocolates.)

Recipe images are not uploaded yet.


Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.



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