This is the Toffee Shock Cake from the Clandestine Cake Club cookbook. I did make one little mistake, which was to make the cake in the afternoon and ice it in time for tea, which meant it was just a little too warm still. Perhaps mistake is too strong a word. I couldn’t have done it any other way, what with rushing here and there all day without an hour to be keeping an eye on the oven.
It was layers of toffee, chocolate, vanilla and choco-toffee cake, stacked with caramel filling, with fudge icing, topped with caramel and fudge pieces. The shock in the title comes from popping candy sprinkled on the top. We have decided that it’s better without the candy. You don’t need a big slice of this cake! It is rather filling. Apparently it keeps for three days in a sealed container. Sadly, I don’t have a container big enough. We’re just going to have to eat it quickly.