Chocolate Caramel Toffee Crunch Cake

Welcome to the world of exquisite desserts, where indulgence meets creativity. Today, we present to you a recipe that will undoubtedly become a staple in your baking repertoire: the Indulgent Chocolate Caramel Toffee Crunch Cake. This cake is a true celebration of flavors, meticulously designed to satisfy the cravings of chocolate lovers everywhere. With its moist, rich chocolate layers, velvety caramel sauce, and a delightful toffee crunch topping, this cake is not just a dessert; it’s an experience.

Dive into the world of indulgence with our mouthwatering Chocolate Caramel Toffee Crunch Cake! This decadent dessert features rich chocolate layers complemented by a velvety caramel sauce and a delightful toffee crunch topping. Perfect for any occasion, this cake is sure to impress friends and family alike. Follow our step-by-step guide for a baking experience that combines flavors and textures in every slice. Your next celebration awaits!

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Ingredients

For the Chocolate Cake:

1 ¾ cups all-purpose flour

1 ¾ cups granulated sugar

¾ cup unsweetened cocoa powder

2 tsp baking powder

1 ½ tsp baking soda

1 tsp salt

2 large eggs

1 cup whole milk

½ cup vegetable oil

2 tsp vanilla extract

1 cup boiling water

For the Caramel Sauce:

1 cup granulated sugar

6 tbsp unsalted butter

½ cup heavy cream

1 tsp vanilla extract

¼ tsp sea salt

For the Toffee Crunch Topping:

1 cup toffee bits

½ cup dark chocolate chips

¼ cup chopped pecans (optional)

For the Frosting:

1 cup unsalted butter, softened

3 ½ cups powdered sugar

½ cup unsweetened cocoa powder

1/3 cup heavy cream

2 tsp vanilla extract

Instructions

Make the Chocolate Cake:

- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

- In a large mixing bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk together until well blended.

- Add the eggs, milk, oil, and vanilla to the dry ingredients. Mix on medium speed for about 2 minutes until the batter is smooth.

- Carefully stir in the boiling water (the batter will be thin). Pour the batter evenly into the prepared pans.

- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring to wire racks to cool completely.

Prepare the Caramel Sauce:

- In a medium saucepan over medium heat, melt the sugar. Stir continuously until it turns a golden amber color (about 5-7 minutes).

- Quickly add the butter and stir until melted. Gradually whisk in the heavy cream until smooth, then stir in the vanilla and sea salt. Allow to cool for a few minutes before using.

Make the Frosting:

- In a large bowl, beat the softened butter with an electric mixer until creamy. Gradually add the powdered sugar and cocoa powder. Mix on low speed until combined.

- Add heavy cream and vanilla, and beat on high speed for about 3 minutes until fluffy and spreadable.

Assemble the Cake:

- Place one chocolate cake layer on a serving plate. Spread a layer of frosting over the top, then drizzle with caramel sauce. Sprinkle with toffee bits.

- Place the second layer of cake on top. Frost the top and sides of the cake with the remaining frosting. Drizzle more caramel sauce over the top and allow it to drip down the sides.

- Top with toffee bits, dark chocolate chips, and pecans if using.

Serve and Enjoy:

- Slice and serve the cake with additional caramel sauce on the side for drizzling if desired. Enjoy the rich layers of chocolate, creamy frosting, and crunchy toffee.

Prep Time: 30 minutes | Total Time: 2 hours | Servings: 12