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Chocolate Caramel Toffee Crunch Cake

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A rich moist cake featuring deep chocolate, sticky caramel, and crunchy toffee for a delightful dessert.

Ingredients

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  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup whole milk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water
  • 1 cup caramel sauce
  • 1 cup toffee bits
  • 1/2 cup heavy cream

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  3. Add eggs, milk, oil, and vanilla to the dry ingredients. Beat with an electric mixer on medium speed for 2 minutes.
  4. Stir in boiling water until well combined (batter will be thin).
  5. Divide the batter evenly between the prepared pans.
  6. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Cool for 10 minutes, then remove from pans to cool completely.
  7. Once cooled, layer the cakes on a serving plate. Drizzle with caramel sauce and sprinkle toffee bits in between layers and on top.
  8. In a small pot, heat heavy cream until just simmering, then remove from heat and pour over remaining caramel sauce. Mix until smooth. Drizzle over the top of the cake.
  9. Serve and enjoy your Chocolate Caramel Toffee Crunch Cake!

Notes

Let the cake cool completely before adding caramel. Use high-quality caramel sauce for the best flavor.

Nutrition

Find it online: https://voxrecipes.com/chocolate-caramel-toffee-crunch-cake-2/