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Chocolate Caramel Toffee Crunch Cake

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This cake features moist chocolate layers, creamy caramel sauce, and crunchy toffee bits, topped with a luscious chocolate ganache for an irresistible combination of textures and flavors.

Ingredients

Scale

For the Cake:

  • 2 cups all-purpose flour
  • 1 3/4 cups granulated sugar
  • 3/4 cup cocoa powder
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 cup buttermilk (or 1 cup milk + 1 tbsp vinegar, let sit for 5 minutes)
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 2 tsp vanilla extract
  • 1 cup hot coffee or boiling water

For the Filling and Topping:

  • 1 1/2 cups caramel sauce (store-bought or homemade)
  • 1 cup toffee bits (like Heath or Skor bits)
  • 1/2 cup chopped nuts (optional, like pecans or walnuts)

For the Ganache:

  • 1 cup heavy cream
  • 8 oz semi-sweet chocolate, finely chopped
  • 1 tbsp butter (optional, for shine)

Instructions

  • Prepare the Cake:
    • Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
    • In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
    • Add the buttermilk, vegetable oil, eggs, and vanilla. Beat until smooth and well combined.
    • Gradually add the hot coffee, mixing until the batter is smooth. It will be thin—that’s normal!
    • Divide the batter evenly between the prepared pans. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
    • Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
  • Make the Ganache:
    • In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer.
    • Remove from heat and pour over the chopped chocolate. Let sit for 5 minutes, then whisk until smooth. Stir in the butter for a glossy finish.
    • Allow the ganache to cool slightly until it’s thickened but still pourable.
  • Assemble the Cake:
    • Place one cake layer on a serving plate or cake stand. Spread 1/2 cup of caramel sauce evenly over the top.
    • Sprinkle 1/2 cup of toffee bits and chopped nuts (if using) over the caramel layer.
    • Place the second cake layer on top. Spread another 1/2 cup of caramel sauce over the top of the second layer.
  • Add the Ganache and Decorate:
    • Pour the ganache over the top of the cake, letting it drip down the sides.
    • Sprinkle the remaining toffee bits and nuts over the ganache for crunch and decoration.
    • Drizzle additional caramel sauce over the top, if desired.
  • Chill and Serve:
    • Refrigerate the cake for at least 30 minutes to set the layers.
    • Bring to room temperature before serving for the best texture and flavor.

Notes

  • Shortcut: Use a boxed chocolate cake mix as the base if you’re short on time.
  • Storage: Store the cake covered in the refrigerator for up to 3 days.
  • Freezing: Freeze individual slices for an indulgent treat anytime—just thaw before enjoying.

Find it online: https://recipe.ukfinda.com/chocolate-caramel-toffee-crunch-cake/