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Chocolate Caramel Toffee Crunch Cake

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A rich and decadent chocolate cake layered with silky caramel, crunchy toffee bits, and smooth chocolate buttercream. This indulgent dessert is perfect for celebrations or anytime you crave a luxurious, multi-textured treat.

  • Author: Sophia
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 2.5 hours
  • Yield: 10–12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

    • Chocolate Cake Layers:
    • 2 cups all-purpose flour
    • 3/4 cup unsweetened cocoa powder
    • 1.5 cups granulated sugar
    • 1 cup milk
    • 1/2 cup hot water or hot coffee
    • 1/2 cup vegetable oil
    • 2 large eggs
    • 1/2 cup yogurt or buttermilk
    • 2 teaspoons baking powder
    • 1/2 teaspoon baking soda
    • 1 teaspoon vanilla extract
    • A pinch of salt

 

    • Salted Caramel Sauce:
    • 1 cup granulated sugar
    • 3 tablespoons water
    • 1/2 cup (120 ml) heavy cream
    • 2 tablespoons butter
    • A pinch of salt

 

    • Toffee Crunch:
    • 1 cup toffee bits or croquant pieces
    • 1/2 cup crushed walnuts or almonds (optional)

 

  • Chocolate Buttercream:
  • 200 g butter, softened
  • 2.5 cups powdered sugar
  • 1/2 cup cocoa powder
  • 3 tablespoons milk
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare the Chocolate Cake Layers: Preheat oven to 340°F (170°C). Grease and line two 20–22 cm round cake pans.
  2. Whisk flour, cocoa powder, baking powder, baking soda, and salt in a bowl.
  3. In another bowl, mix eggs, sugar, oil, yogurt or buttermilk, and milk. Stir in hot water or coffee.
  4. Combine wet and dry ingredients, stirring until smooth.
  5. Divide batter evenly between the pans and bake for 25–30 minutes. Cool completely before assembling.
  6. Make Salted Caramel Sauce: In a saucepan, heat sugar and water over medium heat until golden. Carefully add cream, then butter and salt. Stir until smooth. Let cool.
  7. Make Chocolate Buttercream: Beat butter until fluffy. Add powdered sugar and cocoa powder. Add milk and vanilla and beat until smooth and creamy.
  8. Assemble the Cake: Place one cake layer on a serving plate. Spread a thin layer of buttercream, then drizzle with 4–5 tbsp caramel. Sprinkle with toffee and nuts if using.
  9. Add the second cake layer. Frost the cake with remaining buttercream. Drizzle extra caramel over the top and finish with toffee crunch.

Notes

  • Use coffee instead of water for deeper chocolate flavor.
  • Nuts are optional and can be omitted.
  • Make cake layers and components ahead for easier assembly.
  • If caramel hardens, gently reheat until pourable.
  • For less sweet buttercream, reduce powdered sugar or increase cocoa slightly.

Nutrition

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