Description
Indulgent chocolate caramel toffee crunch cake delivers layers of rich, velvety chocolate embraced by buttery caramel and crisp toffee bits. Sweet sensations dance across palates, promising an irresistible dessert experience you cannot resist.
Ingredients
Scale
Dry Ingredients:
- 2 cups (480 milliliters) all-purpose flour
- 1 ¾ cups (350 grams) granulated sugar
- ¾ cup (75 grams) cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
Wet Ingredients:
- 1 cup (240 milliliters) buttermilk
- ½ cup (120 milliliters) vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup (240 milliliters) hot coffee or boiling water
Filling, Topping, and Ganache:
- 1 ½ cups (360 milliliters) caramel sauce
- 1 cup (150 grams) toffee bits
- ½ cup (60 grams) chopped nuts
- 1 cup (240 milliliters) heavy cream
- 8 ounces (226 grams) semi-sweet chocolate, finely chopped
- 1 tablespoon butter
Instructions
- Craft the Chocolate Base: Ignite the oven to 350F (175C). Meticulously coat two 9-inch circular baking vessels with grease and flour. Amalgamate dry ingredients in a expansive mixing bowl, creating a cocoa-infused foundation. Incorporate liquid components, whisking vigorously until the mixture transforms into a silky, homogeneous batter. The liquid will appear surprisingly fluid; this is intentional. Distribute the batter evenly across prepared pans.
- Bake the Layers: Position the pans in the preheated oven, allowing them to transform for 30-35 minutes. Confirm doneness by inserting a slender probe into the center; it should emerge pristine. Allow the cakes to rest momentarily in their vessels, then gracefully transfer to a cooling platform.
- Construct the Luxurious Ganache: Gently warm cream until it reaches a delicate simmer. Cascade the heated cream over finely chopped chocolate, permitting a brief resting period. Whisk with precision until a glossy, seamless mixture emerges. Integrate butter for an opulent sheen, then allow to cool and slightly thicken.
- Layer and Embellish: Position the initial cake layer on an elegant serving surface. Lavish caramel sauce across the surface, creating a golden landscape. Generously scatter toffee fragments and crushed nuts, establishing a textural canvas. Crown with the second cake layer, repeating the caramel and toffee embellishment.
- Final Flourish: Cascade the ganache dramatically over the cake, permitting elegant drips to cascade down the sides. Sprinkle remaining toffee bits and nutty fragments for a captivating crunch. Optional caramel drizzle adds a final touch of decadence.
- Prepare for Indulgence: Refrigerate the creation to solidify its architectural marvel. Before serving, allow the cake to reach ambient temperature, ensuring optimal flavor and textural experience.
Notes
- Ensure coffee is freshly brewed and hot to enhance the chocolate cake’s deep, rich flavor, creating a more intense and moist texture.
- Buttermilk helps tenderize the cake, making it incredibly soft and preventing a dry, dense result, so don’t substitute without considering potential texture changes.
- Chop chocolate and toffee bits uniformly to guarantee even distribution and consistent crunch throughout the cake, preventing clumping or uneven layers.
- Consider gluten-free alternatives by replacing wheat flour with almond or gluten-free baking blend, maintaining the cake’s delicate structure while accommodating dietary restrictions.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 485
- Sugar: 42 g
- Sodium: 295 mg
- Fat: 24 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 61 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 47 mg