Our Low FODMAP Mocha Toffee Crunch Cake is a big, important cake, perfect for significant milestone birthdays and other celebratory events. Many of the components—the chocolate cake, the espresso buttercream, the dark chocolate ganache and the Low FODMAP Coffee Liqueur - can be made ahead. This cake elicits “ooohhhs and aahhhs” and once guests taste it, they will be clamoring for the recipe. My good friend Kerry Boyd requested a cake with these flavors for her fortieth birthday, so it is dedicated to her.
Low FODMAP Serving Size Info: Makes 1, 8-inch (20 cm) round layer cake; 24 slices; 1 slice per serving
Have cake layers and buttercream ready to assemble. Brush the two cake layers with Low FODMAP Coffee Liqueur. Toss together the toffee bits and morsels in a small bowl; set aside.
Have Chocolate Ganache fluid, but not hot. Pour it over the center top of the cake and flood the entire top within the boundaries of the decorative buttercream rim; a small, offset icing spatula works very well here to help push the ganache up against the border. Chill cake until ganache is firm, at least 2 hours. Bring to room temperature before serving. Cake may be served immediately or refrigerated overnight in covered container. Cake is best served within a day or 2 but will last a few days longer.
Our recipes are based on Monash University and FODMAP Friendly science.
Please always refer to the Monash University & FODMAP Friendly smartphone apps for the most up-to-date lab tested information. As always, your tolerance is what counts; please eat accordingly. The ultimate goal of the low FODMAP diet is to eat as broadly as possible, without triggering symptoms, for the healthiest microbiome.