Instructions

CAKE

1. Preheat oven to 175°C / 350°F. Grease and line three 8 inch (20cm) round cake tins.
2. In a medium bowl, combine the flour, baking powder and salt. Set aside.
3. In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 2 minutes. Add the eggs, one at a time, beating well after each addition. Add vanilla extract.
4. Add the dry ingredients in three parts, alternating with the milk and sour cream. With each addition, beat until the ingredients are incorporated. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended.
5. Separate one third of the batter and keep aside.
6. Stir in toffee chips into remaining batter, and pour into two cake tins.

BOURBON BROWN SUGAR CAKE

1. To the remaining batter, add Bourbon and brown sugar, stir to combine.
2. Pour into the third cake tin.
3. Bake cakes for 25 mins or until a skewer comes out clean.
4. Cool the cakes in the tin for 15 minutes. Remove from the tin and cool completely on a wire rack before stacking.

BOURBON BUTTERSCOTCH SAUCE

1. In a medium saucepan, melt the butter.
2. Add brown sugar and heavy cream whisk continuously over medium heat until sugar is dissolved.
3. Bring to a boil and allow to boil for 5 minutes. Remove from heat and allow to cool.
4. Store in the fridge until ready to use.

BROWN SUGAR BUTTERCREAM

1. In a large bowl, on the medium speed of an electric mixer, whip the butter until pale, about 7 minutes.
2. Switch to the paddle attachment and add the icing sugar, and brown sugar, one cup at a time, until well combined.
3. Pour in cream, and mix to combine.
4. Divide the buttercream into two bowls, one with just 150g of icing, to make up two of the filling layers. To the remaining buttercream, add 1/3 cup of the Bourbon butterscotch sauce.

DARK CHOCOLATE GANACHE

1. Coarsely chop the chocolate and place in a medium to large bowl. Measure the cream into a medium saucepan and place on medium heat. Stirring with a wooden spoon, bring the cream to just before boiling.
2. Pour directly into the chocolate and allow it to sit for 3-4 minutes. Using a whisk, combine the chocolate and cream and stir until it forms a thick liquid. Allow to cool in an airtight container for 2 hours.

ASSEMBLE

1. Cut all three cakes into two layers each, making a total of six layers.
2. Starting with one of the toffee cake layers, stack and add butterscotch brown sugar buttercream. To that add a drizzle of butterscotch sauce. I used a piping bag to do this.
3. Top with a layer of the Bourbon brown sugar cake, and then add a layer of chocolate ganache.
4. Stack another layer of toffee cake, and top with the plain brown sugar buttercream. Sprinkle on extra toffee chips.
5. Add a layer of toffee cake, and chocolate ganache.
6. Top with a layer of the Bourbon brown sugar cake and butterscotch brown sugar buttercream. To that add a drizzle of butterscotch sauce. Add final toffee cake layer and chill for 15 minutes in the fridge.
7. Using the butterscotch brown sugar buttercream, apply a crumb coat the top and sides of the cake. Allow to set in the fridge for 15 minutes.
8. Do a final coat over the entire cake, again with the butterscotch brown sugar buttercream, and then take a small angled spatula and apply the butterscotch sauce, ganache and both buttercreams to the base of the cake.
9. Scrape the sides of the cake smooth using a cake scraper. Add toffee chips to the base of the cake.
10. Taking a piping bag fitted with a 1M star tip, add both buttercream and butterscotch sauce and pipe swirls on top. Sprinkle the centre with more toffee chips.