Description

A delightful warm toffee cake, baked to a tender, golden perfection, forms the base of this indulgent dessert. It is generously topped with a scoop of creamy vanilla bean ice cream, which slowly melts into the warm cake. A rich drizzle of chocolate fudge sauce and a luscious caramel sauce cascade over the ice cream, creating a beautiful marbled effect. The dessert is finished with a scattering of crunchy toffee bits and delicate mini chocolate chips, adding layers of texture and sweetness to each spoonful.

Ingredients

Scale

*For the Toffee Cake:*
1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
1/2 cup packed light brown sugar
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
1 cup toffee bits, divided
*For Assembly:*
4 scoops vanilla bean ice cream
1/4 cup chocolate fudge sauce
1/4 cup caramel sauce
2 tablespoons mini chocolate chips
Additional toffee bits for garnish

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Instructions

Preheat oven to 350°F (175°C). Grease and flour four 6-ounce ramekins or a 9×9 inch baking dish.
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
Beat in the eggs one at a time, then stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
Gently fold in 3/4 cup of the toffee bits.
Divide the batter evenly among the prepared ramekins or pour into the baking dish.
Bake for 25-30 minutes for ramekins, or 30-35 minutes for a baking dish, or until a wooden skewer inserted into the center comes out clean.
Let the cakes cool slightly in the ramekins for 5 minutes before inverting onto serving plates, or serve directly from the baking dish.
While still warm, top each cake with a scoop of vanilla bean ice cream.
Drizzle generously with chocolate fudge sauce and caramel sauce.
Garnish with mini chocolate chips and additional toffee bits before serving immediately.

Notes

For an extra gooey center, slightly underbake the cakes by a minute or two.

Buttermilk can be substituted with regular milk mixed with 1 tablespoon of lemon juice or white vinegar, let sit for 5 minutes before using.

Prepare the sauces ahead of time for quicker assembly.

Store leftover cake at room temperature in an airtight container for up to 3 days.

Warm individual cake portions in the microwave for 20-30 seconds before adding toppings.

Prep Time: 20 minutes
Cook Time: 30 minutes

Nutrition

Calories: 750
Fat: 38g
Carbohydrates: 100g
Protein: 8g