Chocolate Caramel Toffee Crunch Cake Recipe
This decadent Chocolate Caramel Toffee Crunch Cake features moist chocolate layers soaked with a luscious caramel sauce, topped with crunchy toffee bits and chocolate chips, creating a perfect balance of rich flavors and textures. Ideal for chocolate lovers looking for a special dessert to impress guests or celebrate any occasion.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Cake Batter
- 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
Caramel Sauce
- 1 cup store-bought caramel sauce
- ½ cup heavy cream
Toppings
- 1 cup toffee bits (or crushed toffee candies)
- ½ cup chocolate chips
Instructions
- Preheat and prepare pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, then line the bottoms with parchment paper to ensure easy removal of the cakes.
- Mix dry ingredients: In a large mixing bowl, sift together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt. Stir until well combined to ensure even distribution.
- Add wet ingredients: Add the eggs, whole milk, vegetable oil, and vanilla extract to the dry mixture. Using an electric mixer, beat on medium speed for about 2 minutes to create a smooth batter.
- Incorporate boiling water: Carefully stir in the boiling water. The batter will be thin, but this step helps to create a moist, tender cake.
- Bake the cakes: Pour the batter evenly into the prepared pans. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cakes: Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then transfer them to a wire rack to cool completely before assembling.
- Prepare caramel sauce: In a saucepan over low heat, warm the store-bought caramel sauce and heavy cream, stirring until smooth and well combined. Remove from heat and set aside.
- Assemble the cake – first layer: Place one cooled cake layer on a serving plate. Drizzle half of the warm caramel mixture evenly over the top.
- Assemble the cake – second layer: Place the second cake layer on top of the first and pour the remaining caramel sauce over it.
- Add toppings: Evenly sprinkle the toffee bits over the top of the cake, followed by the chocolate chips for a delicious crunch and extra chocolate flavor.
- Set and serve: Allow the cake to sit for at least 15 minutes to let the caramel set before slicing and serving.
Notes
- Use high-quality cocoa powder for a richer chocolate flavor.
- If you prefer homemade caramel sauce, you can substitute the store-bought caramel with a homemade version prepared in advance.
- Ensure cakes are completely cooled before adding caramel to prevent it from melting and running off.
- Toffee bits can be substituted with crushed Heath bars or Skor bars for similar texture and flavor.
- Store leftover cake covered in the refrigerator for up to 3 days to maintain freshness.
Keywords: Chocolate cake, caramel cake, toffee cake, chocolate caramel dessert, crunchy chocolate cake, layered cake, dessert recipe
