Chocolate Caramel Toffee Crunch Cake
If you’re looking to indulge your sweet tooth, the Chocolate Caramel Toffee Crunch Cake is the perfect dessert! This cake combines rich chocolate, sweet caramel, and crunchy toffee to create a delightful treat that’s perfect for any occasion. Whether you’re celebrating a birthday, hosting a dinner party, or just want something special for yourself, this cake won’t disappoint.
Why make this recipe?
Making this Chocolate Caramel Toffee Crunch Cake is not only fun, but it also results in a stunning dessert that tastes as good as it looks! The layers of chocolate cake paired with gooey caramel and crunchy toffee create a flavor explosion in every bite. Plus, it’s a great way to impress your friends and family. This cake is sure to be a hit at any gathering!
How to prepare Chocolate Caramel Toffee Crunch Cake
Ingredients:
- 1 3⁄4 cups (220 g) all-purpose flour 🌾
- 3⁄4 cup (75 g) unsweetened cocoa powder 🍫
- 1 1⁄2 tsp baking powder
- 1 1⁄2 tsp baking soda
- 1⁄2 tsp salt 🧂
- 2 cups (400 g) sugar 🍬
- 2 large eggs 🥚
- 1 cup (240 ml) buttermilk 🥛
- 1⁄2 cup (120 ml) vegetable oil
- 2 tsp vanilla extract 🍦
- 1 cup (240 ml) hot coffee or hot water ☕
- 1 cup (200 g) granulated sugar (for caramel sauce) 🍬
- 6 tbsp (85 g) butter, cubed (for caramel sauce) 🧈
- 1⁄2 cup (120 ml) 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 (170 g) semi-sweet chocolate chips (optional for ganache) 🍫
- 1/2 cup (120 ml) heavy cream (optional for ganache) 🥛
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, beat the sugar and eggs until light and fluffy.
- Add the buttermilk, vegetable oil, and vanilla extract, mixing until combined.
- Gradually add the dry ingredients to the wet mixture, alternating with the hot coffee or hot water. Mix until smooth.
- Divide the batter evenly between the prepared cake pans.
- Bake for 30-35 minutes or until a toothpick inserted comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- To make the caramel sauce, in a saucepan over medium heat, combine the granulated sugar and butter. Stir until melted and bubbly, then add the heavy cream, vanilla extract, and a pinch of salt. Stir until smooth, then remove from heat and let cool slightly.
- Once the cakes are cool, layer one on a serving plate. Drizzle a generous amount of caramel sauce over the top, then sprinkle with toffee bits.
- Place the second cake on top and repeat the steps with more caramel sauce and toffee bits.
- If using ganache, heat the heavy cream until hot, then pour over the chocolate chips. Let sit for a couple of minutes, then stir until smooth. Pour over the top of the cake.
- Enjoy your delicious Chocolate Caramel Toffee Crunch Cake! 🎂
How to serve Chocolate Caramel Toffee Crunch Cake
Slice the cake into generous pieces and serve it on a plate. You can enhance the presentation by adding a scoop of vanilla ice cream or a garnish of whipped cream on the side. Drizzle any leftover caramel sauce over the slice for an extra touch of sweetness! 🍦
How to store Chocolate Caramel Toffee Crunch Cake
Store any leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it fresh for a longer period, refrigerate it, and it should last up to a week. You can also wrap slices tightly in plastic wrap and freeze them for up to 3 months.
Tips for preparing Chocolate Caramel Toffee Crunch Cake
- Make sure your ingredients are at room temperature for better mixing.
- Don’t skip the cooling step for the cakes; this will help maintain the structure when you layer them.
- Feel free to taste your caramel sauce as you make it, but be cautious—it will be hot!
Variations (if applicable)
If you want to switch things up, consider adding nuts like pecans or walnuts for an extra crunch. You could also experiment with different types of chocolate or flavored extracts to create a unique twist on this classic cake.
FAQs
1. Can I make this cake ahead of time?
Yes! You can bake the cake layers a day in advance and store them in the refrigerator. Simply assemble them on the day you plan to serve.
2. Is there a substitute for buttermilk?
Yes! You can use milk mixed with a tablespoon of white vinegar or lemon juice as a substitute for buttermilk.
3. Can I use store-bought caramel sauce instead of making my own?
Absolutely! If you’re short on time, feel free to use store-bought caramel sauce for convenience.
Now you’re ready to whip up this crowd-pleasing Chocolate Caramel Toffee Crunch Cake! Enjoy baking! 🎉