Chocolate Tofffee-Speckled Cake

Cake:
3 cups cake flour
1 1/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 stick unsalted butter
1 1/2 cups packed light brown sugar
1/4 cup sour cream
6 large egg yolks
2 tsp vanilla
3/4 cups + 2 tbsp milk
6 oz semi-sweet chocolate, finely grated

Ganache:
18 oz milk chocolate, finely chopped
1 1/2 cups heavy cream
1 cup chopped chocolate-covered toffee

Preheat oven to 350. Butter 2 9-inch cake pans. Line bottoms with circles of waxed paper. Butter & flour the paper. In a medium bowl, whisk together flour, baking powder, soda & salt. In a medium bowl, cream butter & sugar. Beat in sour cream & egg yolks, one at a time. Beat in vanilla. In 3 additions, stir in flour mixture & the milk, beating well after each addition. Fold in chocolate. Spread the batter in the two pans & bake for 30-35 minutes, or until toothpick comes out clean. Cool in pans on rack for 20 minutes. Invert to rack to cool completely.

Place milk chocolate in a bowl. In a small saucepan, bring the cream to a boil. Pour over chocolate & let stand covered for 5 minutes. Stir until smooth. Chill 1 hr. Beat until thick/smooth. Spread 1 1/2 cups of the ganache on the bottom cake layer. Sprinkle with half the toffee. Top with other layer, frost top & sides & top with toffee. Refrigerate.