Description
Indulgent chocolate caramel toffee crunch cake promises layers of rich, velvety delight with sweet caramel and crisp toffee bits. Chocolate lovers will savor each decadent bite of this irresistible dessert that blends intense flavors and satisfying textures.
Ingredients
Scale
Main Ingredients (Cake Base):
- 2 cups (480 milliliters) all-purpose flour
- 1 ¾ cups (350 grams) granulated sugar
- ¾ cup (75 grams) cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
Liquid and Binding Ingredients:
- 1 cup (240 milliliters) buttermilk
- ½ cup (120 milliliters) vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup (240 milliliters) hot coffee or boiling water
Filling and Topping Ingredients:
- 1 ½ cups (360 milliliters) caramel sauce
- 1 cup toffee bits
- ½ cup chopped nuts
Ganache Ingredients:
- 1 cup (240 milliliters) heavy cream
- 8 ounces (226 grams) semi-sweet chocolate, finely chopped
- 1 tablespoon butter
Instructions
- Craft the chocolate foundation by combining dry ingredients in a spacious mixing vessel. Whisk flour, cocoa, sugar, leavening agents, and salt until thoroughly integrated.
- Incorporate liquid elements including buttermilk, vegetable oil, eggs, and vanilla extract. Beat mixture until silky and uniform in consistency.
- Stream hot coffee into batter, gently stirring to create a luxurious, thin chocolate base. The slightly runny texture ensures a moist final product.
- Distribute batter evenly between prepared cake pans, ensuring smooth surface coverage.
- Transfer pans to preheated oven and bake until a testing tool emerges clean, approximately 30-35 minutes.
- Allow cakes to rest momentarily in pans, then transfer to cooling rack for complete temperature reduction.
- Prepare ganache by heating cream until barely simmering. Pour over chopped chocolate and allow brief resting period.
- Whisk chocolate mixture until glossy and seamless. Fold in butter for enhanced richness and sheen.
- Position initial cake layer on serving platform. Generously drench with caramel sauce.
- Scatter toffee fragments and optional chopped nuts across caramel-covered surface.
- Carefully position second cake layer atop initial layer. Repeat caramel and toffee application.
- Cascade ganache over cake, permitting elegant drips along exterior.
- Embellish with remaining toffee pieces and nuts for textural contrast.
- Refrigerate cake to stabilize layers and enhance structural integrity.
- Retrieve from refrigeration and allow gentle warming before serving to optimize flavor profile.
Notes
- Choose dark cocoa powder for a richer, deeper chocolate flavor that enhances the overall taste of the cake.
- Replace regular coffee with espresso to intensify the chocolate’s complex notes and add depth to the dessert.
- For a gluten-free version, swap all-purpose flour with a high-quality gluten-free flour blend and add xanthan gum for better texture.
- Reduce sugar content by using dark chocolate with higher cocoa percentage and substituting part of the sugar with a natural sweetener like stevia or monk fruit.
- Prep Time: 35 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 410
- Sugar: 40 g
- Sodium: 210 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 50 mg