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Close-up of a thick slice of layered dark chocolate cake on a white ceramic plate, heavily crusted with coarse crunchy golden-brown toffee bits.
FL Recipes

Decadent Chocolate Caramel Toffee Crunch Cake

This incredible Chocolate Caramel Toffee Crunch Cake features three moist dark chocolate sponge layers, smooth buttercream frosting, thick golden caramel sauce, and a generous crust of coarse toffee bits and chocolate chunks.
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Prep Time 45 minutes
Cook Time 35 minutes
Total Time 1 hour 20 minutes
Servings: 12 slices
Course: Cake, Dessert
Cuisine: American
Calories: 850
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cake Ingredients
  • 2 cups all-purpose flour 240g
  • 2 cups granulated sugar 400g
  • 3/4 cup dark cocoa powder 75g
  • 2 tsp baking soda 10g
  • 1 tsp baking powder 5g
  • 1 tsp salt 5g
  • 2 large eggs Room temperature
  • 1 cup buttermilk 240ml, room temperature
  • 1/2 cup vegetable oil 120ml
  • 2 tsp vanilla extract 10ml
  • 1 cup strong hot coffee 240ml
  • 1.5 cups unsalted butter 340g, softened
  • 4 cups powdered sugar 480g
  • 3/4 cup dark cocoa powder 75g
  • 1/4 cup heavy cream 60ml
  • 1 cup granulated sugar 200g
  • 1/4 cup water 60ml
  • 1/2 cup heavy cream 120ml
  • 4 tbsp unsalted butter 56g
  • 1 cup coarse crushed toffee bits 150g, golden-brown
  • 1/2 cup small chocolate chunks 85g

Equipment

  • 3 8-inch round cake pans Essential for baking the three thick sponge layers evenly.
  • 1 Heavy-bottomed saucepan Crucial for boiling the caramel without scorching.

Method
 

Step-by-Step Directions
  1. Preheat your oven to 350°F (175°C). Grease three 8-inch round cake pans and line the bottoms with parchment paper.
  2. In a large bowl, whisk together the all-purpose flour, granulated sugar, dark cocoa powder, baking soda, baking powder, and salt.
  3. In a separate bowl, whisk the eggs, buttermilk, vegetable oil, and vanilla extract. Pour into the dry ingredients and stir until just combined.
  4. Carefully whisk the hot coffee into the batter until thin and smooth. Divide the batter evenly among the three prepared pans.
  5. Bake for 30-35 minutes until a toothpick inserted into the center comes out with moist crumbs. Let cool completely on a wire rack.
  6. In a stand mixer, beat the softened butter until pale and creamy.
  7. Gradually add the powdered sugar and dark cocoa powder on low speed.
  8. Pour in the heavy cream and vanilla. Whip on medium-high for 3-4 minutes until smooth and fluffy.
  9. In a saucepan over medium heat, melt the sugar and water until it reaches a deep amber color. Remove from heat and carefully whisk in the heavy cream and butter. Let cool until thickened but pourable.
  10. Level the cooled cake layers. Stack them, spreading dark chocolate buttercream between each layer. Frost the outside cleanly.
  11. Pour the cooled caramel over the top edge to create thick ribbons dripping down the sides. While sticky, heavily crust the top and drips with coarse toffee bits and chocolate chunks.

Nutrition

Calories: 850kcalProtein: 8gFat: 45gFiber: 5g

Notes

Tip 1. Ensure the caramel is cooled to room temperature before pouring, or it will melt the buttercream.
Tip 2. Hot coffee is crucial; it enhances the cocoa flavor without making the cake taste like coffee.
Keyword Caramel Drip Cake,Chocolate Caramel Toffee Crunch Cake,Toffee Crunch Cake

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