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Chocolate Caramel Toffee Crunch Cake Recipe

Chocolate Caramel Toffee Crunch Cake Recipe
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★★★★★

4.9 from 24 reviews

Indulge in this decadent Chocolate Caramel Toffee Crunch Cake featuring moist chocolate layers, rich caramel sauce, crunchy toffee bits, and a smooth chocolate ganache topping. Perfect for special occasions or satisfying chocolate cravings.

Ingredients

Scale

For the Chocolate Cake:

  • 2 cups all-purpose flour
  • 1¾ cups granulated sugar
  • ¾ cup unsweetened cocoa powder
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 2 large eggs
  • 1 cup buttermilk
  • ½ cup vegetable oil
  • 2 tsp vanilla extract
  • 1 cup hot brewed coffee

For the Filling & Topping:

  • 1 cup caramel sauce
  • 1 cup crushed toffee bits
  • ½ cup semi-sweet chocolate chips

For the Chocolate Ganache:

  • 1 cup heavy cream
  • 8 oz semi-sweet chocolate, chopped
  • 1 tbsp unsalted butter

Instructions

  1. Bake the Cake: Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans thoroughly. In a large bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and salt until well combined. Add the eggs, buttermilk, vegetable oil, and vanilla extract, mixing until smooth. Slowly stir in the hot brewed coffee; the batter will be thin, which is normal. Divide the batter evenly between the prepared pans and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool completely in the pans before removing.
  2. Prepare the Ganache: Warm the heavy cream in a saucepan over medium heat just until it begins to simmer. Pour the hot cream over the chopped semi-sweet chocolate and unsalted butter in a heatproof bowl. Let it sit undisturbed for about 5 minutes to melt the chocolate, then whisk gently until the ganache is smooth and glossy. Allow it to cool slightly to thicken but still be pourable.
  3. Assemble the Cake: Place one chocolate cake layer on a serving plate. Spread half of the caramel sauce evenly over this layer, then sprinkle half of the crushed toffee bits and semi-sweet chocolate chips atop the caramel. Carefully place the second cake layer on top. Pour the prepared chocolate ganache over the top of the assembled cake, letting it drizzle down the sides. Sprinkle the remaining crushed toffee bits and chocolate chips over the ganache for added texture and decoration. Refrigerate the cake for at least 1 hour to set before slicing and serving.

Notes

  • Use freshly brewed hot coffee for a richer chocolate flavor in the cake.
  • Allow the cake layers to cool completely before layering to prevent ganache from melting.
  • You can substitute caramel sauce with homemade caramel for a more personalized flavor.
  • Store leftover cake covered in the refrigerator for up to 3 days.
  • Bring the cake to room temperature before serving for the best taste and texture.

Nutrition

Keywords: chocolate cake, caramel cake, toffee cake, chocolate ganache, dessert, layered cake, chocolate caramel toffee

Find it online: https://maicook.com/chocolate-caramel-toffee-crunch-cake-recipe/