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1
CAKE:
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Preheat the oven to 350u00b0F Grease three 10-inch cake pans with the 2 teaspoons of the butter. Line each with parchment paper and butter with 1/2 teaspoon butter; set aside.
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Place the cocoa in a bowl and slowly add the hot coffee, whisking until smooth & set aside to cool.
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In a large bowl, whisk together the sour cream and vanilla.
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Whisk in the cooled coffee mixture.
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Sift the flour, baking soda, and baking powder together onto a sheet of wax paper or into a bowl.
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In a large bowl, with an electric mixer, cream the remaining pound butter and the sugar.
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Add the eggs one at a time, beating well after each addition.
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On low speed, add the flour mixture alternately with the coffee-sour cream mixture; beat until glossy.
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Divide the batter among the 3 prepared pans.
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Bake until a cake tester comes out clean, 30 to 35 minutes.
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Let cool completely in the pans on a wire rack.
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CHOCOLATE ICING:
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Combine the cream, butter, cocoa, and corn syrup in a large saucepan, and bring to a simmer over medium heat; remove from the heat.
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Put the chopped chocolate in a large bowl.
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Add the hot cream mixture and let sit for 2 minutes, then whisk until the chocolate is melted and smooth.
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Add the vanilla and almond extracts and whisk to blend.
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Cover and refrigerate until needed.
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*(The icing will keep refrigerated for up to 3 days.).
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BUTTER TOFFEE:
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Line a baking sheet with parchment or wax paper.
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Combine the butter, granulated sugar, and brown sugar in a medium heavy saucepan and cook over low heat, stirring occasionally, until the sugar dissolves.
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Continue to cook until the mixture reaches 300u00b0 F, or the hard-crack stage (a drop of boiling syrup immersed in cold water crackles); be very careful not to allow the mixture to boil.
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Remove from the heat, add the vanilla, and stir.
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Pour onto the prepared sheet and let cool completely.
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Crack the toffee into large shards with a rolling pin.
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Place the pieces in a large deep pot and break into smaller pieces with the end of the rolling pin.
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**(Store in an airtight container until ready to use).
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ASSEMBLY:
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Remove the cakes from the pans and peel off the parchment paper.
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Using a long serrated knife, trim off the rounded top from each to make a flat surface.
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Place the first cake layer on a cake plate or stand.
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Spread about 1 1/2 cups of the chocolate icing across the top, out to the edge of the cake, and sprinkle with about 3/4 cup crushed butter toffee.
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Repeat with the second layer and another 1 1/2 cups icing and 3/4 cup crushed toffee.
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Place the third layer upside-down on top.
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Frost the top and sides of the cake with the remaining icing, and press the remaining crushed toffee onto the sides and top of the cake.
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Serve & enjoy!
