Chocolate Caramel Toffee Crunch Cake
A rich chocolate cake layered with caramel and toffee bits, perfect for special occasions.
Ingredients
Main Ingredients
- 1.75 cups all-purpose flour sifted
- 0.75 cups unsweetened cocoa powder preferably Dutch-processed
- 2 cups granulated sugar
- 1 cup unsalted butter softened
- 4 large eggs room temperature
- 1 cup buttermilk can substitute with milk and lemon juice
- 1 teaspoon vanilla extract
- 1.5 cups chocolate chips semi-sweet or dark
- 1 cup caramel sauce for drizzling between layers
- 1 cup toffee bits
Instructions
Preparation Steps
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a bowl, mix the flour, cocoa powder, and sugar until well combined.
- Add the softened butter to the dry ingredients and beat until fluffy.
- In another bowl, whisk the eggs, buttermilk, and vanilla, then add to the butter mixture.
- Gently fold in the chocolate chips until evenly distributed.
- Divide the batter between the prepared pans and bake for 30-35 minutes.
- Once baked, let the cakes cool in the pans for 10 minutes, then transfer to wire racks.
- Layer the cakes, spreading caramel sauce and toffee bits between each layer.
Notes
For an extra crunch, top with additional toffee bits. Serve with whipped cream for a delightful contrast!
Nutrition
Serving: 200gCalories: 120kcalCarbohydrates: 120gProtein: 120gFat: 120gSaturated Fat: 120gPolyunsaturated Fat: 120gMonounsaturated Fat: 120gTrans Fat: 120gCholesterol: 120mgSodium: 120mgPotassium: 120mgFiber: 120gSugar: 120gVitamin A: 120IUVitamin C: 120mgCalcium: 120mgIron: 120mg
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