Description
Indulgent chocolate caramel toffee crunch cake delivers rich layers of decadent flavor from classic American dessert traditions. Chocolate lovers will savor each complex bite while experiencing sweet caramel and crisp toffee textures that complement deep cocoa notes.
Ingredients
Scale
Main Ingredients:
- 2 cups (480 milliliters) all-purpose flour
- 1 3/4 cups (350 grams) granulated sugar
- 3/4 cup (75 grams) unsweetened cocoa powder
- 2 large eggs
- 1 cup (240 milliliters) whole milk
- 1/2 cup (120 milliliters) vegetable oil
- 1 cup (240 milliliters) boiling water
Leavening and Seasoning Ingredients:
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 teaspoons vanilla extract
Topping and Filling Ingredients:
- 1 cup (240 milliliters) caramel sauce
- 1 cup (170 grams) toffee bits
- Chocolate frosting
Instructions
- Prepare the oven at 350F (175C) and prepare two 9-inch round cake pans by greasing and lightly dusting with flour.
- Combine all dry ingredients in a large mixing bowl, creating a uniform powder mixture of flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Incorporate wet ingredients into the dry mixture: crack eggs, pour milk, add oil, and vanilla extract. Blend using an electric mixer at medium speed for approximately 2 minutes until smooth and well-integrated.
- Gently fold in boiling water, stirring until the batter achieves a consistent texture without overmixing.
- Distribute the batter equally between the prepared cake pans, ensuring even coverage.
- Bake in the preheated oven for 30-35 minutes, checking doneness by inserting a toothpick into the center – it should emerge clean without wet batter.
- Allow cakes to rest in pans for 10 minutes, then carefully transfer to wire cooling racks to reach room temperature.
- Once completely cooled, apply a generous layer of caramel sauce on the first cake layer, generously sprinkling toffee bits across the surface.
- Carefully position the second cake layer on top of the caramel-toffee base.
- Cover the entire cake with chocolate frosting, creating a smooth and even exterior.
- Finish by drizzling additional caramel sauce and scattering remaining toffee bits for a decorative and delicious presentation.
Notes
- Ensure your ingredients are at room temperature to help them blend smoothly and create a more consistent cake texture.
- For extra moisture, substitute some milk with strong brewed coffee to enhance the chocolate flavor without adding extra liquid.
- Consider using dark cocoa powder for a richer, more intense chocolate taste that complements the caramel and toffee elements.
- If you’re gluten-sensitive, swap regular flour with a gluten-free blend and add xanthan gum to maintain the cake’s structure and softness.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 316 kcal
- Sugar: 25 g
- Sodium: 180 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.1 g
- Carbohydrates: 43 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 40 mg