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Chocolate Caramel Toffee Crunch Cake

Irresistible Chocolate Caramel Toffee Crunch Cake Recipe

Experience the rich flavors of Chocolate Caramel Toffee Crunch Cake, a delightful dessert that combines chocolate, caramel, and toffee.
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Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour Consider gluten-free flour for a tasty alternative.
  • 2 cups granulated sugar Avoid substitutes unless altering flavor profiles.
  • ¾ cup unsweetened cocoa powder Dark cocoa can intensify the flavor.
  • 1½ teaspoons baking powder Essential leavening agent.
  • 1½ teaspoons baking soda Essential leavening agent.
  • 1 teaspoon salt Balances sweetness.
  • 2 large eggs Bind ingredients together, can use flax eggs or applesauce for vegan.
  • 1 cup whole milk Swap with almond or coconut milk for dairy-free.
  • ½ cup vegetable oil Melted coconut oil or applesauce can be substituted.
  • 2 teaspoons vanilla extract Pure vanilla will elevate flavor.
  • 1 cup boiling water Aids in mixing dry ingredients.
For the Caramel Filling
  • 1 cup caramel sauce Homemade or store-bought.
  • ½ cup heavy cream Evaporated milk can be a lighter option.
For the Topping
  • 1 cup toffee bits Chopped nuts can be a substitute.
  • 1 cup chocolate chips Dark chocolate chips deepen flavor.

Equipment

  • 9-inch round cake pans
  • Mixing bowls
  • Electric mixer
  • Measuring cups
  • Measuring spoons
  • Spatula
  • Saucepan
  • Toothpick
  • Wire rack

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and prepare two 9-inch round cake pans by greasing and dusting with flour.
  2. In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  3. Add eggs, milk, oil, and vanilla to the dry ingredients and mix on medium speed for 2 minutes.
  4. Stir in boiling water until evenly mixed.
  5. Pour batter into prepared pans and bake for approximately 30 minutes, checking with a toothpick for doneness.
Assembly
  1. Let the cakes cool in the pans for about 10 minutes before transferring to a wire rack to cool completely.
  2. For the filling, heat caramel sauce and heavy cream in a saucepan until smooth.
  3. Layer one cake on a serving plate, drizzle half the caramel over it, then add the second layer and pour remaining caramel on top.
  4. Sprinkle with toffee bits and chocolate chips before letting the cake sit for 15 minutes before slicing.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 4gFat: 16gSaturated Fat: 5gCholesterol: 40mgSodium: 200mgPotassium: 100mgFiber: 2gSugar: 35gVitamin A: 200IUCalcium: 50mgIron: 1mg

Notes

Ensure pans are properly greased and floured. Allow cakes to cool completely for neat layering. Homemade caramel enhances flavor.

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