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Ingredients

• CAKE:
• 1 1/2 cups sugar
• 1 1/3 cups cake flour (Swan is the only brand I could find- it's in a box not a bag)
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 large eggs
• 5 large egg yolks
• 3/4 cup water
• 1/2 cup vegetable oil
• 1 tablespoon vanilla extract
• 5 large egg whites, room temperature
• 1/2 teaspoon cream of tartar
• 1/4 C finely chopped hazelnuts (you will need 1/2 C total)
• 1 oz finely chopped bittersweet chocolate bits (I use Scharffenberger)
• 1/4 C toffee bits (you will need 1/2 C total)
• Caramel sauce
• CARAMEL:
• 1/2 C water
• 1 C granulated sugar
• 1/2 C heavy cream
• pinch table salt
• 1 tablespoon unsalted butter cold
• 1 tablespoon dark rum
• CHOCOLATE SAUCE:
• 8 oz bittersweet chocolate (I use Scharffenberger)
• Heavy Cream
• WHIPPED CREAM FROSTING:
• 2 tablespoons cold water
• 1 teaspoon unflavoured gelatin
• 2 cups chilled heavy cream
• 1 teaspoon vanilla
• 1 teaspoon dark rum
• Sugar to taste

Description

This Is A Light 2-layer Cake With A Whipped Cream Frosting, Chocolate, Caramel, Toffee Bits, And Hazelnuts.I Tasted A Similar Cake At A Restaurant And LOVED It So I Felt The Need To Recreate It. I..

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