Description
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
Units
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.