Chocolate Toffee Cake

Place all ingredients in a mixing bowl and mix 1 minute slow. Scrape down and mix 4 minutes on medium speed. Drop 500g per 8” cake pan.

Bake in rack oven at 165˚C / 329˚F for 35-40 minutes.

Place the butter, icing sugar and toffee flavour. Beat until fluffy. Add melted chocolate, date spread and dulce, mix until combined and smooth.

Heat milk and syrup to a boil, then add gelatine. Pour over chocolate and let it set for a couple of minutes.

Blend everything and then add Miroir . Gently stir in the Miroir with a spatula to avoid creating air bubbles.

Heat milk and Deli Dulce de Leche until it begins to bubble. Add gelatine.

Stir in the Miroir with a spatula to avoid creating air bubbles.

Use one layer of cake and spread 365g of buttercream, then repeat once more, finishing with the cake layer.

Freeze the cake with buttercream and set in the freezer.

Use chocolate glaze at 45˚C / 113˚F to cover the frozen cake, taking the excess glaze on top with a spatula.

Drizzle caramel glaze right away and let glaze drip, then let glazes set before transferring to a cake plate.