Layered Chocolate Cake Recipe
Sponge Toffee, Passion Fruit Ice Cream, Mango
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Ingredients
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Cake Base
Toffee
Passion Fruit Ice Cream
Mango Topping
Method
Cake Base
- 1
Prepare the Cake Batter
In a large mixing bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt. Mix well.
- 2
- 3
Add Boiling Water
Stir in boiling water until the batter is well combined. The batter will be thin.
- 4
Bake the Cake
Pour the batter into two greased 9-inch round cake pans and bake at 350°F (175°C) for 30-35 minutes or until a toothpick comes out clean.
- 5
Cool the Cakes
Allow cakes to cool in the pans for 10 minutes, then remove from pans and cool completely on wire racks.
Toffee
- 6
Make the Toffee
In a saucepan, melt butter over medium heat. Stir in brown sugar, granulated sugar, and vanilla extract. Cook until mixture is bubbling and thickens. Pour onto a parchment-lined baking sheet and let cool.
- 7
Add Chocolate
Once cooled, melt chocolate chips and pour over the toffee. Allow it to set before breaking into pieces.
Passion Fruit Ice Cream
- 8
Combine Ingredients
In a bowl, whisk together heavy cream, sweetened condensed milk, passion fruit puree, and vanilla extract.
- 9
Chill and Freeze
Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions. Freeze until firm.
Assembly
- 10
Layer the Cake
Once the cakes are completely cool, place one layer on a serving platter. Spread a layer of passion fruit ice cream on top, followed by a layer of toffee pieces. Add the second cake layer on top.
- 11
Add Mango
Dice the ripe mango and sprinkle it over the top layer of the cake. Serve immediately or refrigerate until ready to serve.
