Why You’ll Fall for This Cake
Chocolate Caramel Toffee Crunch Cake is a delightful dessert that bridges the gap between rich chocolate and sweet caramel. It’s a sure hit for any occasion, bringing smiles to faces with its delicious layers and crunchy toffee bits. The combination of flavors and textures makes it a standout choice for birthdays, holidays, or just a family treat.
Step-by-Step Guide to Making Chocolate Caramel Toffee Crunch Cake
Ingredients
- 1 3⁄4 cups all-purpose flour
- 3⁄4 cup unsweetened cocoa powder
- 1 1⁄2 tsp baking powder
- 1 1⁄2 tsp baking soda
- 1⁄2 tsp salt
- 2 cups sugar
- 2 large eggs
- 1 cup buttermilk
- 1⁄2 cup vegetable oil
- 2 tsp vanilla extract
- 1 cup hot coffee or hot water
- 1 cup granulated sugar (for caramel sauce)
- 6 tbsp butter, cubed (for caramel sauce)
- 1⁄2 cup heavy cream (for caramel sauce)
- 1 tsp vanilla extract (for caramel sauce)
- Pinch of salt (for caramel sauce)
- 1 cup toffee bits (or chopped Heath/Skor bars)
- 1 cup semi-sweet chocolate chips (optional ganache)
- 1⁄2 cup heavy cream (optional ganache)
Directions
- Preheat your oven to 350°F (175°C). Grease and line two 8-inch cake pans with parchment paper.
- In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, and sugar.
- Add the eggs, buttermilk, vegetable oil, and vanilla extract to the dry ingredients. Mix until the batter is smooth.
- Gradually pour in the hot coffee or water, stirring well (the batter will be thin).
- Divide the batter evenly between the two prepared pans and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool completely in the pans.
- For the caramel sauce, melt the granulated sugar over medium heat until it turns amber. Then, add the cubed butter and stir until melted. Slowly pour in the heavy cream while stirring continuously. Add the vanilla and a pinch of salt, and let it cool slightly.
- To assemble the cake, place one layer on a serving plate. Pour half of the caramel sauce over the first cake layer and sprinkle half of the toffee bits on top. Add the second layer and drizzle with the remaining caramel sauce and sprinkle with the rest of the toffee bits.
- For an optional chocolate ganache, heat the heavy cream until it’s just about to boil, then pour it over the semi-sweet chocolate chips. Stir until smooth and drizzle over the top of the cake.
Serving Up Chocolate Caramel Toffee Crunch Cake
This cake shines when served at room temperature. Slice it into generous pieces, and don’t forget to drizzle extra caramel on top for an even sweeter indulgence. Pair it with a scoop of vanilla ice cream for an extra treat!
Storing Your Cake
If you have leftovers (which is rare with this yummy cake!), store it in an airtight container in the refrigerator. It will keep well for about 3-4 days. You can also freeze the cake for up to a month. Just make sure to wrap it tightly to prevent freezer burn.
Smart Tips for a Perfect Cake
- Make sure your ingredients are at room temperature before you start. This helps create a smooth batter.
- Don’t skip the coffee! It enhances the chocolate flavor without making the cake taste like coffee.
- Allow the cakes to cool completely before frosting. This prevents the frosting from melting and keeps everything neat.
Possible Variations to Try
Feel free to switch it up! You can use different types of chocolate chips or add nuts like pecans or walnuts for a richer flavor. Consider mixing the toffee bits into the batter for added crunch throughout the cake!
Nutritional Information
Calories per serving: approximately 450
Total Fat: 24g
Saturated Fat: 12g
Cholesterol: 75mg
Carbohydrates: 58g
Dietary Fiber: 2g
Sugars: 32g
Protein: 6g
Delicious Ideas for Sharing with Family
This cake can be a centerpiece for your family gatherings or a sweet surprise on a regular day. Serve it alongside coffee or a chilled glass of milk to make every bite memorable.
Suggested Pairings
Pair the Chocolate Caramel Toffee Crunch Cake with a scoop of vanilla ice cream or a dollop of whipped cream. You could also enjoy it with fresh berries for a refreshing contrast.
Your Questions Answered
1. Can I use a different type of flour in this recipe?
Yes, you can substitute all-purpose flour with gluten-free flour, but the texture may vary a bit.
2. Is it okay to make this cake ahead of time?
Absolutely! The cake can be baked a day in advance and stored in the refrigerator. Just add the caramel and frosting closer to serving time.
3. How can I adjust the sweetness?
If you prefer a less sweet cake, reduce the sugar in the batter by a half cup and adjust the caramel sauce to your taste. Adding a pinch of sea salt can also help balance sweetness!
Chocolate Caramel Toffee Crunch Cake
Ingredients
Cake Ingredients
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 2 cups sugar
- 2 large eggs
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- 1 cup hot coffee or hot water
Caramel Sauce Ingredients
- 1 cup granulated sugar
- 6 tbsp butter, cubed
- 1/2 cup heavy cream
- 1 tsp vanilla extract
- pinch salt
Toppings
- 1 cup toffee bits
- 1 cup semi-sweet chocolate chips (optional ganache)
- 1/2 cup heavy cream (optional ganache)
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and line two 8-inch cake pans with parchment paper.
- In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, and sugar.
- Add the eggs, buttermilk, vegetable oil, and vanilla extract to the dry ingredients. Mix until the batter is smooth.
- Gradually pour in the hot coffee or water, stirring well (the batter will be thin).
- Divide the batter evenly between the two prepared pans and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool completely in the pans.
Caramel Sauce
- Melt the granulated sugar over medium heat until it turns amber.
- Add the cubed butter and stir until melted.
- Slowly pour in the heavy cream while stirring continuously. Add the vanilla and a pinch of salt, and let it cool slightly.
Assembly
- Place one layer of the cake on a serving plate.
- Pour half of the caramel sauce over the first cake layer and sprinkle half of the toffee bits on top.
- Add the second layer and drizzle with the remaining caramel sauce and sprinkle with the rest of the toffee bits.
- For an optional chocolate ganache, heat the heavy cream until it’s just about to boil, then pour it over the semi-sweet chocolate chips. Stir until smooth and drizzle over the top of the cake.
