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1
Preheat oven to 350 degrees F. Grease and flour 3 (9-inch) cake pans.
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2
Cut parchment paper circles to fit the bottoms of the pans and fit into the bottom of the cake pans.
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3
In a free standing mixer, add both sugars and butter until light and creamy.
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4
Beat in eggs, vanilla, and tomatoes.
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5
In a separate large bowl, combine cocoa, cake flour, salt, baking soda, and baking powder.
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6
Beat cocoa mixture into butter mixture alternately with the buttermilk, in 3 additions.
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7
Pour into prepared pans.
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8
Bake cakes for 32 to 35 minutes, or until toothpick inserted into center of cake comes out clean and tops of cake spring back at the touch.
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9
Cool cakes for 15 minutes.
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10
Carefully remove from pans and cool completely on racks.
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11
Meanwhile, Prepare whipped ganache filling: In a large saucepan, heat 1 cup cream to boiling.
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12
Stir in chocolate.
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13
Cover and let sit for 5 minutes.
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14
Whisk until smooth.
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15
Cool ganache completely.
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16
In a separate bowl, whisk remaining 1 cup cream until soft peaks form.
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17
Stir in ganache mixtue, stirring gently to not deflate cream.
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18
Refrigerate until assembly time.
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19
Prepare frosting by combining butter and cream cheese in a large bowl.
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20
Beat until fluffy.
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21
Stir in buttermilk, salt, vanilla, and lemon juice.
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22
Beat in enough powdered sugar in 1/2 cup increments until light and fluffy, adding more buttermilk if necessary.
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23
To assemble cake, trim tops of cake with a serrated knife so that they are perfectly even and flat.
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24
Place 1 cake layer on cake platter.
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25
Spread with half of ganache filling, not quite to the edges.
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26
Sprinkle with 1/3 cup almonds, and 1/3 cup toffee bits.
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27
Repeat with next layer.
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28
Top with final cake layer.
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29
Frost entire tops and outsides of cake with cream cheese frosting.
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30
Sprinkle tops of cake with remaining toffee and almonds, and garnish with chocolate curls.
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31
Serve immediately, or refrigerate up to 24 hours before serving.
