Mocha Almond Toffee Cake

Ingredients

• Layer Cake:

• 1 cup unsalted butter, softened but still cool
• 1-3/4 cups granulated sugar
• 3 large eggs, at room temperature
• 2 cups + 2 Tablespoons cake flour, plus more for dusting pans
• 1-1/4 teaspoon baking soda
• 3/4 teaspoon salt
• 3/4 cup dutched cocoa powder
• 2 teaspoons espresso powder
• 1 cup milk
• 3/4 cup buttermilk
• 1 Tablespoon pure vanilla extract
• 1 teaspoon pure almond extract

• Brown Sugar Swiss Meringue Buttercream:

• 5 large egg whites
• 1-2/3 cups packed dark-brown sugar
• 1/4 teaspoon salt
• 4 sticks (or 2 cups) unsalted butter, room temperature

• Almond Toffee Filling and Garnish:

• 1 cup chocolate almond spread (prepared)
• 3/4 cup Heath English Toffee baking bits
• 1-1/4 cup sliced almonds

Instructions

1. For the cake: Preheat oven to 350 degrees. Generously grease and flour 3, 8” square cake pans. Beat the butter at medium-high speed until smooth and shiny, about 30 seconds. Gradually sprinkle in the sugar; beat until the mixture is fluffy and almost white, approx. 3-5 minutes. Add the eggs 1 at a time, beating 1 full minute after each addition. Whisk together the dry ingredients. Combine the milk, buttermilk, and flavorings in a separate measuring cup. With the mixer at the lowest speed, add about a third of the dry ingredients followed by a third of the milk mixture; continue until all the ingredients are incorporated. Scrape sides of the bowl and mix 15 seconds longer until the batter is satiny. Divide into the 3 pans. Spread the top smooth. Bake for 23-30 minutes. Check for doneness with a toothpick or when the cake springs back in the center when pressed lightly. Let cakes cool in the pans for 10 minutes. Loosen sides from the pans and invert on wire racks.
2. For the frosting: Put egg whites, sugar, and salt into a heatproof bowl set over a pan of simmering water. Whisk until mixture registers 160 degrees, about 4 minutes. Beat on high speed until stiff, glossy peaks form, about 6 minutes. Reduce speed to medium-low. Add butter, 2 tablespoons at a time, beating after each addition (meringue will deflate slightly as butter is added). Beat until frosting is smooth and glossy, 3 to 5 minutes.
3. For the filling and garnish: Divide almond spread in half. Spread the top of the bottom and middle layers with the chocolate almond spread. Divide toffee bits in half. Top each frosted layers between cakes with the toffee bits. Toast almond slices in 350 degree oven for 8-10 minutes or until there are just starting to brown. Push the almonds onto the sides of the cake.