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The Ultimate Bakery-Style Chocolate Caramel Toffee Crunch Cake: Easy Steps for Decadent Layers

A decadent slice of chocolate caramel toffee crunch cake with rich dark layers and gooey caramel filling.
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You can create this showstopping Chocolate Caramel Toffee Crunch Cake at home. This recipe delivers moist chocolate cake layers, gooey salted caramel, and a satisfying crunchy toffee topping, resulting in an indulgent, bakery-quality dessert.

Ingredients

Scale
  • For the Moist Chocolate Cake:
  • 1 3/4 cups all-purpose flour
  • 1 3/4 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup hot brewed coffee
  • For the Salted Caramel Filling/Drizzle:
  • 1 cup granulated sugar
  • 1/2 cup water
  • 1/2 cup heavy cream, warmed
  • 6 tablespoons unsalted butter, cut into pieces
  • 1 teaspoon sea salt
  • For the Chocolate Frosting:
  • 1 cup (2 sticks) unsalted butter, softened
  • 3 1/2 cups powdered sugar
  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup heavy cream
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • For the Toffee Crunch Topping:
  • 1 cup store-bought toffee bits (or homemade)

Instructions

  1. Prepare the Cake Layers: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
  2. Add the wet ingredients (eggs, buttermilk, oil, vanilla) to the dry ingredients. Mix on medium speed until just combined. Slowly pour in the hot coffee and mix until the batter is smooth. Do not overmix.
  3. Divide the batter evenly between the prepared pans. Bake for 30 to 35 minutes, or until a wooden pick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  4. Make the Salted Caramel: In a medium saucepan, combine the sugar and water. Cook over medium heat without stirring until the sugar dissolves and the mixture turns a deep amber color.
  5. Remove the pan from the heat. Carefully whisk in the warm heavy cream (it will bubble vigorously). Whisk in the butter until melted, then stir in the sea salt. Let the caramel cool until it thickens slightly, about 30 minutes. Reserve about 1/2 cup for drizzling later.
  6. Make the Chocolate Frosting: In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar and cocoa powder, alternating with the heavy cream. Beat until smooth, then add the vanilla and salt. Beat until light and fluffy.
  7. Assemble the Cake: Place one cooled cake layer on a serving plate. Spread about one-third of the chocolate frosting over the layer. Drizzle generously with about half of the cooled caramel filling. Sprinkle with half of the toffee bits.
  8. Place the second cake layer on top. Frost the top and sides of the entire cake with the remaining chocolate frosting.
  9. Garnish: Drizzle the reserved caramel over the top of the cake, letting it drip down the sides. Sprinkle the remaining toffee bits over the top for the final crunch.

Notes

  • For the best texture, ensure your cake layers are completely cool before frosting.
  • If you prefer a silkier caramel filling, you can thin the reserved caramel slightly with a teaspoon of hot water before drizzling.
  • You can make the cake layers one day ahead and wrap them tightly in plastic wrap once cooled.

Nutrition

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