Chocolate Caramel Crunch Layer Cake
A rich and creamy chocolate cake layered with whipped cream, gooey caramel, and a crunchy topping, perfect for celebrations and special occasions.
Ingredients
For the Chocolate Cake
- 1 ¾ cups all-purpose flour
- ¾ cup cocoa powder
- 1 ½ cups sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 pieces eggs
- 1 cup milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup hot coffee or hot water Use hot coffee for enhanced chocolate flavor.
For the Cream Filling
- 2 cups heavy whipping cream
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
For the Caramel Layer
- ¾ cup caramel sauce Store-bought or homemade.
For the Crunch Topping
- ½ cup crushed toffee bits or chopped nuts
- ¼ cup crushed cookies Optional.
For the Chocolate Drizzle
- ½ cup chocolate chips
- ¼ cup heavy cream
Instructions
Make the Chocolate Cake
- Preheat oven to 350°F (175°C).
- Grease and line two 9-inch cake pans.
- In a bowl, mix flour, cocoa, sugar, baking powder, baking soda, and salt.
- Add eggs, milk, oil, and vanilla. Mix well.
- Stir in hot coffee slowly.
- Pour batter into pans.
- Bake for 30–35 minutes.
- Cool completely.
Prepare the Cream Filling
- Beat heavy cream, powdered sugar, and vanilla until stiff peaks form.
- Refrigerate until ready to use.
Make Chocolate Drizzle
- Heat cream until warm (not boiling).
- Pour over chocolate chips.
- Stir until smooth.
Assemble the Cake
- Place one cake layer on a plate.
- Spread whipped cream evenly.
- Drizzle caramel sauce.
- Add second cake layer.
- Top with remaining cream.
Add Toppings
- Drizzle chocolate sauce over the cake.
- Sprinkle crunch topping.
- Chill for 2 hours.
Notes
Serve slightly chilled for best texture. Add extra caramel for more richness. Pair with coffee or milk. Store in the refrigerator for up to 4 days, covering well to prevent drying.