Chocolate Caramel Toffee Crunch Cake Recipe

Introduction

This Chocolate Caramel Toffee Crunch Cake is a decadent treat perfect for any dessert lover. Moist chocolate layers are baked to perfection and paired with rich caramel sauce, topped off with crunchy toffee bits and chocolate chips for an irresistible finish.

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
• 2 large eggs
• 1 cup whole milk
• ½ cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water
• 1 cup store-bought caramel sauce
• ½ cup heavy cream
• 1 cup toffee bits
• ½ cup chocolate chips

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
2. Step 2: In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. Step 3: Add eggs, milk, vegetable oil, and vanilla extract to the dry ingredients and mix until smooth.
4. Step 4: Gradually stir in the boiling water to create a thin batter.
5. Step 5: Divide the batter evenly between the prepared pans and bake for about 30 minutes, or until a toothpick inserted in the center comes out clean.
6. Step 6: Allow the cakes to cool completely before removing them from the pans.
7. Step 7: Spread the caramel sauce evenly between the two cake layers as a filling.
8. Step 8: Sprinkle toffee bits and chocolate chips on top of the finished cake just before serving for added crunch and flavor.

Tips & Variations

• For extra richness, whip the heavy cream and spread it on top before adding toffee bits and chocolate chips.
• Substitute store-bought caramel sauce with homemade caramel for a personalized touch.
• Use dark chocolate chips for a more intense chocolate flavor.
• Make mini cupcakes with the batter and add caramel drizzle and toffee bits on top for individual servings.

Storage

Store the cake covered in the refrigerator for up to 3 days to keep it fresh. Bring to room temperature before serving. If desired, reheat individual slices briefly in the microwave to soften the caramel.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free baking blend in equal amounts. Ensure the blend contains xanthan gum for best texture.

Can I prepare this cake in advance?

Absolutely. You can bake the cake layers a day ahead and store them tightly wrapped in the refrigerator. Assemble and decorate the cake on the day you plan to serve it for the freshest taste.

Chocolate Caramel Toffee Crunch Cake Recipe

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★★★★★

4.5 from 96 reviews

A rich and indulgent Chocolate Caramel Toffee Crunch Cake featuring moist chocolate layers baked to perfection, layered with luscious caramel sauce, and topped with crunchy toffee bits and chocolate chips for the ultimate dessert experience.

• Author: Isla
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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

Additional Ingredients

• 1 cup store-bought caramel sauce
• ½ cup heavy cream
• 1 cup toffee bits
• ½ cup chocolate chips

Instructions

1. Prepare Oven and Pans: Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans, then dust them lightly with flour to prevent sticking.
2. Mix Dry Ingredients: In a large mixing bowl, sift together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt to ensure everything is evenly combined.
3. Add Wet Ingredients: Incorporate the eggs, whole milk, vegetable oil, and vanilla extract into the dry ingredients and mix well until the batter is smooth and uniform in texture.
4. Incorporate Boiling Water: Slowly stir in the boiling water to the batter, which will thin it out and create a lighter chocolate cake texture.
5. Bake the Cake Layers: Pour the batter evenly into the prepared pans and bake for about 30 minutes, or until a toothpick inserted in the center comes out clean.
6. Cool the Cakes: Remove the cakes from the oven and allow them to cool completely in the pans before removing and layering.
7. Assemble the Cake: Place one cake layer on a serving plate, spread the caramel sauce evenly over it, then place the second cake layer on top.
8. Decorate: Sprinkle the top of the cake with toffee bits and chocolate chips evenly to add a delightful crunch and extra chocolate flavor.
9. Serve: Slice and serve the cake. For added indulgence, you can gently whip the heavy cream and serve it alongside the cake slices.

Notes

• The boiling water helps to deepen the chocolate flavor and make the cake moist.
• Make sure the cakes are completely cooled before adding the caramel sauce to prevent it from melting and sliding off.
• Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
• Heavy cream is optional and can be whipped and served as a side or used in a drizzle for extra richness.
• Using quality toffee bits and caramel sauce will enhance the overall taste of the cake.

Keywords: Chocolate cake, caramel sauce, toffee crunch, dessert, chocolate dessert, layered cake, chocolate caramel cake, easy chocolate cake