Also... This is not something I'd do for everyday. This is definitely a special occasion cake, because it takes FOREVER. And it's dessert, people. It's very Serious Business.
Adapted from Southern Living. Yeah, it is. I adapted the crap out of it.
1 1/2 cups semisweet chocolate morsels
1 (16-oz.) package light brown sugar
1/2 cup butter, softened
3 large eggs
2 cups all-purpose flour
1/2 teaspoon ground ginger
3/4 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground allspice
1/4 teaspoon freshly ground nutmeg
1 (8-oz.) container sour cream
1 cup hot water
1/2 cup molasses
1 teaspoon baking soda
2 teaspoons vanilla extract
1 cup toffee bits (I used my coffee toffee recipe from this post. But you can also buy them.)
Silky Ganache (recipe below)
The Best Frosting I've Ever Had (recipe below)
1. Preheat oven to 350°. Prepare Best Frosting I've Ever Had (through chilling).
2. Microwave chocolate morsels in a microwave-safe bowl at high 1 to 1 1/2 minutes or until melted and smooth, stirring at 30-second intervals.
3. Beat brown sugar and butter at medium speed with an electric mixer until well blended (about 5 minutes). Add eggs, 1 at a time, beating just until blended after each addition. Add melted chocolate, beating just until blended.
4. Sift together flour and next 5 ingredients. Gradually add to chocolate mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir together hot water and next 2 ingredients. (Mixture will foam.) Gradually stir molasses mixture and vanilla into chocolate mixture just until blended. Spoon batter into 3 greased and floured 8-inch round cake pans.
5. Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely (about 1 hour).
6. Meanwhile, prepare Silky Ganache. Place 1 cake layer on a cake stand or serving plate. Spread with half of ganache; sprinkle with 1/2 cup toffee bits. Top with second cake layer; spread with remaining ganache, and sprinkle with remaining 1/2 cup toffee bits. Top with remaining cake layer. Cover and chill 2 to 8 hours.
7. Finish preparing Best Frosting I've Ever Had as directed in Step 2 of recipe. Spread top and sides of cake with Frosting just before serving. Garnish with extra toffee, if desired.
Best Frosting I've Ever Had
5 Tablespoons Flour
1 cup Milk
1 teaspoon Vanilla
1 cup Butter
1 cup Granulated Sugar (not Powdered Sugar!)
In a small saucepan, whisk flour into milk and heat, stirring constantly, until it thickens. You want it to be very thick, thicker than cake mix, more like a brownie mix is. Remove from heat and let it cool to room temperature. (If I’m in a hurry, I place the saucepan over ice in the sink for about 10 minutes or so until the mixture cools.) It must be completely cool before you use it in the next step. Stir in vanilla.
While the mixture is cooling, cream the butter and sugar together until light and fluffy. You don’t want any sugar graininess left. Then add the completely cooled milk/flour/vanilla mixture and beat the living daylights out of it. If it looks separated, you haven’t beaten it enough! Beat it until it all combines and resembles whipped cream.
1 (12-oz.) package semisweet chocolate morsels
1/4 teaspoon salt
1 (14-oz.) can sweetened condensed milk
2 tablespoons butter
1 teaspoon vanilla extract
2 tablespoons heavy cream
Pour water to depth of 1 inch into bottom of a double boiler over medium-high heat, and bring to a boil. Reduce heat to medium-low, and simmer; place chocolate and salt in top of double boiler over simmering water. Cook, stirring constantly, 2 to 3 minutes or until melted. Add sweetened condensed milk; cook, stirring constantly, 1 to 2 minutes or until blended and smooth. Remove from heat; add butter and vanilla, and stir 4 to 5 minutes or until smooth. Let cool to room temperature (about 45 minutes). Transfer to a bowl. Gradually add cream to chocolate mixture, and beat with an electric mixer at high speed 2 to 3 minutes or until smooth and the consistency of a thick buttercream frosting. Use immediately.
Not a super lovely picture, but rest assured, it tastes fantastic.