Sticky Toffee Pudding Layer Cake

Instructions

First, make the toffee sauce. In a small pot over medium heat, cook the granulated sugar until completely melted. Use a spatula to stir the sugar occasionally and rub the sides and bottom of the pan. First the sugar forms a mass, then it starts to melt and becomes a bright golden colour, and after 5-7 minutes it completely melts to a medium golden colour. As soon as the last sugar melts, turn off the heat and do not continue cooking. Remove the pot from the heat and stir in the butter immediately – the mixture should be foamed vigorously – you are doing it right! Using a whisk, melt for about 20 seconds until the butter and melted sugar are combined. Whisk heavy cream and salt until combined. Pour the sauce into a container and set aside to cool. Next, make a cake. In a pot you just used in the pot (if there’s a little left, it’s fine) combine the date with boiling water. Let it sit for 5 minutes or until the date softens and starts to break a little. Add baking soda and mix. Transfer the mixture to a food processor or blender and pulse until smooth. It’s going to cool down. Preheat the oven to 350°F. Arrange parchment paper at the bottom of two 8-inch cake pans and grease the sides with cooking spray. Please put it aside. A stand mixer equipped with a whisk is used to beat butter, oil and brown sugar at low speeds to prevent oil from flying anywhere. Gradually increase the speed to medium height and beat until smooth, about 4 minutes. Using a silicone spatula, rub the sides and bottom of the bowl and add the eggs and vanilla. Beat at medium speed until the mixture is light and fluffy, about 2 minutes. Add a date mixture and beat and combine. In another mixing bowl, whisk together the flour, baking powder and salt. Slow the mixer and alternate between the dry ingredients and buttermilk with 3 additions (add half of the dry, wet one, then the other half of the dry). If there are still some lumps in the batter, it’s fine. I don’t want to overmix. Spread in an even layer using a spatula. Bake until the cake rises, the top returns to touch and the butter knife inserted into the center of each cake will be cleaned for 35-40 minutes. Remove the cake from the pan and save it to allow it to cool completely. Once the cake is cold and ready to assemble, make a matte finish. In a stand mixer with paddle attachment, beat butter and cream cheese at medium speed for about 20 seconds. Add powdered sugar, vanilla and salt. Shake at medium speed, scrape off the sides and bottom of the bowl as needed, about 2 minutes until frosting is fluffy. Place the first cake on a plate or cake stand and spread a large number of frost on top. Use the back of the spoon to spread the frosting to the edges, creating a divot in the center, and creating a higher boundary of frosting around the edges. This acts as a wall to keep the toffee sauce from leaking. Spoon about 1/3 cup of toffee sauce into the divot and spread it in an even layer. Top the second cake layer and cover the top and sides of the cake with frost with frost with frost with the remaining matte. If necessary, use a knife to spread the toffee sauce along the top and sides of the cake. Use a bench scraper or an offset spatula to smooth out the toffee. Refrigerate until ready!