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Chocolate Caramel Toffee Crunch Cake

Chocolate Caramel Toffee Crunch Cake
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The Chocolate Caramel Toffee Crunch Cake is a decadent layered dessert combining a moist chocolate cake base with creamy homemade caramel and a crunchy toffee topping. This rich yet balanced cake offers a delightful texture contrast between soft cake, gooey caramel, and crispy toffee bits, making it perfect for celebrations or indulgent treat times.

Ingredients

Scale

Chocolate Cake Base

  • 1 and 3/4 cups all-purpose flour
  • 3/4 cup cocoa powder
  • 1 and 1/2 teaspoons baking powder
  • 1 and 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs (room temperature)
  • 1 teaspoon vanilla extract
  • 1 cup milk (or water)

Caramel Sauce

  • 1/2 cup unsalted butter
  • 1 cup brown sugar
  • 1/2 cup heavy cream

Toffee Crunch Topping

  • 1 cup toffee bits or crushed toffee bars

Optional Garnishes

  • Flaky sea salt
  • Whipped cream
  • Chocolate shavings

Instructions

  1. Prepare the Chocolate Cake Base: Start by mixing the dry ingredients: all-purpose flour, cocoa powder, baking powder, baking soda, and salt in a bowl. In a separate large bowl, cream together the softened butter and granulated sugar until fluffy. Beat in the eggs one at a time, then stir in vanilla extract. Gradually alternate adding the dry ingredients with milk or water, mixing until you achieve a smooth batter. Pour the batter into a greased pan and bake at 350°F (175°C) for about 30-35 minutes or until a toothpick inserted comes out clean or with a few moist crumbs.
  2. Make the Gooey Caramel Sauce: While the cake cools, melt the butter and brown sugar together in a medium saucepan over medium heat, stirring frequently. Once melted and combined, slowly stir in the heavy cream and continue to simmer until the mixture thickens to a luscious caramel sauce consistency. Remove from heat and let cool slightly.
  3. Assemble the Cake Layers: After the cake has completely cooled, carefully slice it horizontally to create two or three even layers. Spread a generous amount of the caramel sauce between each layer, ensuring even coverage to soak the cake with caramel sweetness.
  4. Add the Toffee Crunch: Sprinkle the crushed toffee bits evenly over the top layer of the assembled cake, pressing lightly so they adhere to the caramel. Optionally, drizzle extra caramel sauce on top for a glossy finish.
  5. Chill Before Serving: Place the completed cake in the refrigerator for at least one hour. This chilling step helps the flavors meld together and allows the caramel to set slightly, enhancing the crunchy texture and overall eating experience.

Notes

  • Use room temperature eggs and butter for an evenly mixed batter and fluffier cake.
  • Do not overbake the cake; remove it when a toothpick shows a few moist crumbs to keep it moist.
  • High-quality cocoa powder enriches the chocolate flavor significantly.
  • Ensure the cake is fully cooled before assembling to prevent the caramel from melting and sliding off.
  • Lightly toast toffee bits before topping for an intensified crunch and nuttier flavor.

Nutrition

Keywords: chocolate cake, caramel, toffee, dessert, layered cake, sweet treat, homemade caramel

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