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1
Position rack in center of oven and preheat to 350F.
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2
Butter two 9-inch-diameter cake pans with 1 3/4-inch-high sides.
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3
Line bottoms of pans with waxed paper; butter paper.
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4
Dust pans with flour; tap out excess.
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5
Combine chocolate and 1/2 cup hot water in small saucepan.
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6
Stir over low heat until melted and smooth.
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7
Cool to lukewarm, stirring often.
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8
Whisk flour, baking soda and salt in medium bowl to blend.
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9
Using electric mixer, beat butter in large bowl until fluffy.
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10
Gradually beat in sugar.
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11
Beat in eggs 1 at a time, then vanilla extract.
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12
Beat in chocolate mixture.
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13
Add flour mixture in 3 additions alternately with milk in 2 additions, beating just to blend after each addition.
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14
Divide batter equally beween pans.
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15
Bake cakes until tester inserted into center comes out clean and cake just begins to pull away from sides of pan, about 35 minutes.
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16
Cool cakes in pans on racks 5 minutes.
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17
Cut around pan sides.
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18
Turn cakes out onto racks; peel off waxed paper.
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19
Cool cakes completely.
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20
Combine cream, corn syrup and butter in heavy large saucepan.
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21
Whisk over medium heat until mixture begins to simmer.
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22
Add chopped chocolate.
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23
Reduce heat to low and whisk until frosting is smooth, about 1 minute; transfer to large bowl.
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24
Fill another large bowl with ice.
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25
Set bottom of bowl with frosting atop ice.
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26
Whisk until frosting is cool and begins to thicken, about 8 minutes.
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27
Place bowl of frosting on work surface.
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28
Using electric mixer, beat until color lightens and just until frosting becomes thick enough to hold peaks when beaters are lifted, about 2 minutes (frosting will continue to thicken as it stands).
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29
Place 1 cake layer, flat side up, on 8-inch-diameter tart pan bottom or cardboard round.
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30
If desired, place pan bottom with cake atop 8-inch-diameter cake pan to make simple decorating stand.
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31
Top layer with 1 1/2 cups frosting, spreading to edge.
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32
Sprinkle evenly with diced toffee.
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33
Top with second cake layer, flat side down; press slightly to adhere.
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34
Spread thin layer of frosting over top and sides of cake to seal and set crumbs.
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35
Spread remaining frosting over top and sides of cake (if frosting becomes stiff, stir gently with spatula to loosen).
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36
Stand chocolate bar on 1 short end.
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37
Using vegetable peeler and starting at top edge of 1 side, run peeler down length of bar (chocolate will come away from side of chocolate bar in curls).
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38
Pile chocolate curls atop cake.
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39
Chill at least 2 hours.
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40
(Can be made 2 days ahead.
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41
Cover with cake dome and keep chilled.
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42
Let stand at room temperature 1 hour before serving.)
