Speckled Toffee Cake

• 1 1/4 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup butter unsalted, room temperature
• 1 1/2 cups brown sugar packed
• 1/4 cup greek yogurt
• 5 large egg yolks extra
• 3/4 teaspoon oil English Toffee, LorAnn Oils
• 3/4 cup milk
• 6 ounces semisweet chocolate grated
• 2 bags toffee bits
• 1 1/2 cups whipping cream

1. Preheat oven to 350u0b0F
2. Butter and line two 9 inch cake pans
3. For the Cake: Whisk flour, baking powder, baking soda and salt
4. In another bowl cream butter and sugar
5. Beat in yogurt
6. Beat in yolks (one at a time)
7. Add flavoured oil
8. Add 1/2 the flour mixture and beat well
9. Add the yogurt and beat well
10. Add the rest of the flour mixture and beat well
11. Fold in the grated chocolate
12. Spread batter between 2 pans and bake for 30-35 minutes, or until done
13. Cool cakes in pans, then remove and finish cooling on racks
14. For the Ganache: Place milk chocolate in bowl
15. Bring whipping cream to a boil in a saucepan
16. Pour hot cream over chocolate
17. Let stand for 5 minutes to melt chocolate
18. Stir until smooth
19. Chill in fridge for 60 minutes
20. Slowly beat chilled ganache with a mixer until thick and smooth (DO NOT over beat)
21. To Assemble: Place one cake on a cake board
22. Spread a nice thick layer of the ganache over cake
23. Pile on toffee bits
24. Top with the other cake
25. Frost the outside of the cake with the remaining ganache
26. Decorate top edge with toffee bits
27. Trim bottom of cake with toffee bits
28. Chill until ready to serve
29. Bring to room temperature before slicing
30. ENJOY!!

baking powder, baking soda, salt, butter, brown sugar, greek yogurt, egg yolks, toffee, milk, chocolate, toffee bits, whipping cream

Taken from www.yummly.com/recipe/Speckled-Toffee-Cake-1330240 (may not work)