Chocolate Caramel Toffee Crunch Cake
This decadent cake combines rich chocolate layers with a gooey caramel drizzle and a crunchy toffee topping for the ultimate dessert experience.
Ingredients
For the Cake
- 2 cups all-purpose flour
- 1 ¾ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water To thin out the batter
For the Caramel Layer
- 1 cup store-bought caramel sauce
- ½ cup heavy cream
For the Topping
- 1 cup toffee bits or crushed toffee candies
- ½ cup chocolate chips For topping
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour the two 9-inch round cake pans and line the bottoms with parchment paper.
- In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Mix well.
- Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Using an electric mixer, beat the mixture on medium speed for about 2 minutes.
- Carefully stir in the boiling water until the batter is well combined (the batter will be thin).
- Pour the batter evenly into the prepared cake pans.
Baking
- Bake in the preheated oven for 30 minutes, or until a toothpick inserted in the center comes out clean.
- Once baked, remove the cakes from the oven and let them cool in the pans for about 10 minutes before transferring them to a cooling rack to cool completely.
Assembly
- For the caramel layer, heat the caramel sauce and heavy cream in a saucepan over low heat, stirring until smooth. Set aside.
- Once the cakes are cooled, place one layer on a serving plate. Drizzle half of the caramel mixture over the cake layer.
- Add the second cake layer on top, pouring the remaining caramel sauce over it.
- For the toffee crunch, sprinkle the toffee bits evenly over the top of the cake, followed by the chocolate chips.
- Allow the cake to sit for at least 15 minutes to set before slicing and serving.
Notes
For a richer flavor, consider adding chocolate ganache over the toffee bits. The cake can be stored in an airtight container in the refrigerator for up to 3 days. Feel free to adjust the amount of toffee bits based on your preference for crunchiness.