CHOCOLATE CARAMEL TOFFEE CRUNCH CAKE
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CHOCOLATE CARAMEL TOFFEE CRUNCH CAKE
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This decadent Chocolate Caramel Toffee Crunch Cake is a multi-layered delight featuring rich chocolate cake, gooey caramel, crunchy toffee bits, and a creamy frosting. It's perfect for special occasions and celebrations.
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Ingredients
Chocolate Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup hot brewed coffee
Caramel Filling:
- 1 cup granulated sugar
- ¼ cup water
- ½ cup heavy cream
- ¼ cup unsalted butter
- ½ teaspoon salt
Toffee Crunch:
- ½ cup 1 stick unsalted butter
- 1 cup granulated sugar
- ¼ cup water
- ¼ teaspoon baking soda
- 1 cup Toffee bits
Frosting:
- 1 cup 2 sticks unsalted butter, softened
- 4 cups powdered sugar
- ½ cup unsweetened cocoa powder
- ½ cup heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
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Instructions
Prepare Chocolate Cake:
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In a separate bowl, combine buttermilk, oil, eggs, and vanilla extract.
- Gradually add wet ingredients to dry ingredients, mixing until just combined.
- Stir in hot coffee. Pour batter evenly into prepared pans.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let cakes cool in pans for 10 minutes, then invert onto a wire rack to cool completely.
Make Caramel Filling:
- In a medium saucepan, combine sugar and water over medium heat. Cook without stirring, until sugar dissolves and turns amber.
- Carefully whisk in heavy cream, butter, and salt. Cook until smooth and slightly thickened.
- Let cool slightly.
Prepare Toffee Crunch:
- Line a baking sheet with parchment paper.
- In a saucepan, combine butter, sugar, and water. Cook over medium heat until golden amber.
- Remove from heat and stir in baking soda and toffee bits.
- Pour onto prepared baking sheet and let cool completely. Break into small pieces.
Make Frosting:
- In a large bowl, beat butter until creamy.
- Gradually add powdered sugar and cocoa powder, mixing on low speed until combined.
- Beat in heavy cream, vanilla extract, and salt until smooth and creamy.
Assemble Cake:
- Level the tops of the cooled cakes.
- Place one cake layer on a serving plate. Spread half of the caramel filling over the cake.
- Sprinkle half of the toffee crunch over the caramel.
- Top with the second cake layer.
- Frost the entire cake with the chocolate frosting.
- Drizzle remaining caramel filling over the top and sprinkle with the remaining toffee crunch.
Serve: Slice and serve.
Notes
- For a richer chocolate flavor, use dark cocoa powder.
- You can use store-bought caramel sauce for the filling to save time.
- The toffee crunch can be made ahead of time and stored in an airtight container.
- For a more intense Toffee taste, add some toffee bits inside the frosting.
- Chill the cake before serving for a more firm frosting and filling.
- Garnish with chocolate shavings or more toffee bits for a beautiful presentation.
Nutrition Information
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Calories
900kcal
(45%)
Carbohydrates
110g
(37%)
Protein
10g
(20%)
Fat
50g
(77%)
Saturated Fat
30g
(150%)
Cholesterol
150mg
(50%)
Sodium
700mg
(29%)
Sugar
80g
(160%)
Nutrition Facts
Serving: 12people
Amount Per Serving
Calories 900 kcal
% Daily Value*
| Calories | 900kcal | 45% |
| Carbohydrates | 110g | 37% |
| Protein | 10g | 20% |
| Fat | 50g | 77% |
| Saturated Fat | 30g | 150% |
| Cholesterol | 150mg | 50% |
| Sodium | 700mg | 29% |
| Sugar | 80g | 160% |
* Percent Daily Values are based on a 2,000 calorie diet.
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