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Ingredients
- For the Caramel
- 1 cup packed light brown sugar
- 1/2 cup Lyle's golden syrup
- 3/4 cup heavy cream, divided
- 1/4 teaspoon kosher salt
- For the Cake
- 3 cups unbleached all-purpose flour
- 2 cups granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon espresso powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 2 cups water
- 3/4 cup canola oil
- 2 Tablespoons distilled white vinegar
- 1 Tablespoon pure vanilla extract
- 1 (14-ounce) can sweetened condensed milk
- For the Topping
- 3 cups heavy cream
- 1/2 cup confectioners' sugar
- 1 teaspoon pure vanilla extract
- 2 packets of whipped cream stabilizer (optional)
- 2 (1.4-ounce each) milk chocolate covered English toffee bars, chopped
- For the Caramel
View Full Recipe at The Galley Gourmet
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