Chocolate Caramel Toffee Crunch Cake
This indulgent three-layer chocolate cake features rich chocolate sponge layers filled with smooth caramel and topped with crunchy toffee bits, creating the perfect combination of textures and flavors that will satisfy any sweet tooth.
Equipment
- Three 9-inch round cake pans
- Electric mixer
- Large mixing bowls
- Saucepan
- Wire cooling racks
Ingredients
- 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
- 2 large eggs
- 1 cup buttermilk
- 1 cup strong black coffee cooled
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 1/2 cups heavy cream
- 1 cup brown sugar
- 6 tablespoons butter
- 1/4 teaspoon salt
- 1 cup toffee bits
- 1/2 cup chopped pecans
Instructions
- Preheat oven to 350°F and grease three 9-inch round cake pans.
- In a large bowl, whisk together flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt.
- In another bowl, beat eggs, then add buttermilk, coffee, oil, and vanilla extract.
- Gradually combine wet and dry ingredients until smooth.
- Divide batter evenly among prepared pans and bake for 25-30 minutes.
- For caramel, heat brown sugar, 1/2 cup heavy cream, butter, and salt in saucepan until thickened.
- Whip remaining cream to soft peaks.
- Layer cakes with caramel and whipped cream, then top with toffee bits and pecans.
Notes
- Verify coffee is completely cooled before adding to batter.
- Caramel should coat the back of a spoon when ready.
- Store covered in refrigerator for up to 3 days.