Description
Indulge in this decadent Chocolate Caramel Toffee Crunch Cake that combines rich cocoa flavors with luscious caramel and crunchy toffee bits. Perfect for any dessert occasion, this moist layered cake is topped with gooey caramel and sprinkled with chocolate chips and toffee for an irresistible treat.
Ingredients
Scale
Dry Ingredients
- 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
Wet Ingredients
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
Caramel Layer
- 1 cup store-bought caramel sauce
- ½ cup heavy cream
Toppings
- 1 cup toffee bits (or crushed toffee candies)
- ½ cup chocolate chips
Instructions
- Prepare the pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and 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 to combine evenly.
- 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 approximately 2 minutes until smooth and well blended.
- Incorporate boiling water: Carefully stir in the boiling water using a spatula or spoon. The batter will be thin, which is expected for this recipe to create a moist cake.
- Bake the cakes: Divide the batter evenly between the prepared pans. Bake in the preheated oven for 30 minutes or until a toothpick inserted in the center comes out clean.
- Cool the cakes: Remove the pans from the oven and let the cakes cool for 10 minutes in the pans. Then transfer them to a wire rack to cool completely.
- Prepare caramel sauce: In a saucepan over low heat, gently heat the store-bought caramel sauce and heavy cream together, stirring continuously until smooth and combined. Remove from heat and set aside.
- Assemble the cake: Place one cake layer on a serving plate and drizzle half of the warm caramel mixture evenly over it.
- Add the second layer: Place the second cake layer on top of the first and pour the remaining caramel sauce over the top layer.
- Add toppings: Sprinkle the toffee bits evenly over the caramel layer and then add the chocolate chips on top to create a crunchy and chocolaty finish.
- Set and serve: Allow the assembled cake to sit for at least 15 minutes to let the caramel set slightly before slicing and serving to ensure clean cuts and enhanced flavor melding.
Notes
- Ensure the boiling water is added carefully to avoid splashing and to maintain a smooth batter.
- Using parchment paper under the cake pans makes it easier to remove the cakes without sticking.
- The caramel sauce can be homemade or store-bought; adjust the sweetness according to taste.
- For extra crunch, toast the toffee bits lightly before sprinkling on top.
- Store the cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- Let the cake come to room temperature before serving if refrigerated to maximize moisture and flavor.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Chocolate Cake, Caramel Cake, Toffee Crunch, Layered Cake, Dessert, Chocolate Caramel Cake
