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Chocolate Caramel Toffee Crunch Cake

A decadent slice of chocolate caramel toffee crunch cake showing three dark chocolate layers filled with gooey caramel.
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A rich, layered chocolate cake featuring moist chocolate sponge, salted caramel filling, and a crunchy toffee topping.

Ingredients

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  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup hot brewed coffee
  • 1 (14 ounce) can sweetened condensed milk
  • 1/2 cup heavy cream
  • 1/4 cup butter
  • 1 teaspoon sea salt
  • 1 cup toffee bits (store-bought or homemade)
  • 1 cup heavy cream (for frosting)
  • 1/2 cup unsalted butter, softened (for frosting)
  • 3 cups powdered sugar (for frosting)
  • 1/2 cup unsweetened cocoa powder (for frosting)
  • 1/4 cup milk (for frosting)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. Whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt in a large bowl for the cake layers.
  3. Add buttermilk, oil, eggs, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed for two minutes.
  4. Carefully stir in the hot coffee until the batter is smooth. The batter will be thin.
  5. 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. Cool in pans for 10 minutes before inverting onto a wire rack to cool completely.
  6. Make the salted caramel: Combine sweetened condensed milk, heavy cream, butter, and sea salt in a small saucepan over medium heat. Stir constantly until the mixture thickens enough to coat the back of a spoon, about 8 to 10 minutes. Remove from heat and let cool slightly.
  7. Make the chocolate frosting: Beat softened butter until creamy. Gradually add powdered sugar and cocoa powder, alternating with milk, until smooth. Beat in vanilla extract if desired.
  8. Assemble the cake: Place one cooled cake layer on a serving plate. Spread half of the cooled caramel sauce over the layer. Sprinkle with half of the toffee bits.
  9. Top with the second cake layer. Frost the top and sides of the cake with the chocolate frosting.
  10. Drizzle the remaining caramel over the top of the cake, allowing it to drip down the sides. Sprinkle the remaining toffee bits over the top.

Notes

  • For homemade toffee bits, melt 1/2 cup butter with 1/2 cup packed brown sugar until smooth. Pour onto parchment paper and sprinkle with 1/4 cup chopped nuts or chocolate chips if desired. Cool completely, then break into small pieces.
  • You can use a boxed chocolate cake mix if you prefer a quicker base, but adjust liquid amounts as directed by the mix instructions.
  • Chill the cake for at least one hour before slicing for cleaner cuts.

Nutrition

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