Almost a week ago, my husband celebrated his birthday. The cake I made him had a wonderful frosting, but the cake itself was a little too crumbly for me. It was still good, but I won't bother posting the recipe. The frosting was a whipped milk chocolate ganache, topped with chopped Heath toffee bars. We've really been on a sweets overload around here lately, and I still want to make plates of Christmas goodies to take to friends and neighbors!!
If you want to make this, I suggest just using your fave moist cake recipe (yellow or chocolate), and topping it with the frosting/toffee bits. Here is the recipe for the ganache. It makes enough to frost one 2-layer cake.
Milk Chocolate Ganache
18 ounces milk chocolate, chopped fine
1 1/2 cups heavy cream
1 1/2 cup chopped chocolate-covered toffee
1. Place the milk chocolate in a medium bowl. In a small saucepan, bring the cream to a boil. Pour over the chopped chocolate. Cover, and let stand for 5 minutes. Stir until smooth. Chill in the fridge for 1 hour. With an electic mixer, slowly beat the ganache until thickened and smooth. Be careful not to overbeat or it will separate.
2. Frost your cake; adding some toffee bits to the inside layer of cake. Top the cake with remaining toffee.