Overview

This cake mixes rich chocolate with sweet caramel and crunchy toffee. It tastes soft and yet it has a nice crunch. You can bake it for a party or a slow day at home. For a quick look at a similar recipe, see this page.

Why make this recipe

You make this cake when you want a big dessert that many people will like. It looks pretty and it uses easy store items. You can make it plain or dress it up with cream. If you like a creamier touch, try this idea: creamy version.

How to make Chocolate Caramel Toffee Crunch Cake

You mix dry parts, then wet parts, then bake. Work in simple steps and do not rush the bake or the cool time. For a note on a similar method, view this recipe.

Ingredients :

2 cups all-purpose flour
2 cups granulated sugar
1 cup unsweetened cocoa powder
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 large eggs
1 cup milk
1/2 cup vegetable oil
2 tsp vanilla extract
1 cup boiling water
1 cup caramel sauce
1 cup toffee bits
Whipped cream or frosting (optional, for topping)

For another take on the layers, you can see a layer idea.

Directions :

Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add eggs, milk, oil, and vanilla to the dry ingredients and mix until well combined.
Slowly stir in boiling water until the batter is smooth.
Distribute the batter evenly between the prepared pans.
Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
Allow cakes to cool in the pans for 10 minutes, then remove from pans and cool completely on wire racks.
Once cooled, place one cake layer on a serving plate. Spread a layer of caramel sauce on top and sprinkle with toffee bits.
Place the second cake layer on top and repeat with the caramel and toffee bits.
Top with whipped cream or frosting if desired.
Serve and enjoy!

How to serve Chocolate Caramel Toffee Crunch Cake

Cut the cake in neat slices. Add a spoon of cream if you like. You can serve with coffee or milk. For a richer plate, add more toffee on top.

How to store Chocolate Caramel Toffee Crunch Cake

Cover the cake with a lid or foil and put it in the fridge. It will keep for 3 to 4 days. If you freeze it, wrap each slice and freeze up to 2 months. For storage tips, see storage ideas.

Tips to make Chocolate Caramel Toffee Crunch Cake

Use room temperature eggs and milk for a smooth mix.
Mix the batter well but do not over mix.
Add boiling water slowly and stir with care.
Let the cakes cool before you add the caramel so the sauce does not melt away the top.

Variation

Make a single layer in a square pan if you want less cake.
Add chopped nuts with the toffee for extra bite.
Swap whipped cream for chocolate frosting for a deeper chocolate taste.

FAQs

Q: Can I use dark cocoa powder?
A: Yes. Dark cocoa will give a stronger chocolate taste.

Q: Can I make this gluten free?
A: Yes. Use a 1-to-1 gluten free flour mix in the same amount.

Q: Do I have to use toffee bits?
A: No. You can use chopped chocolate or nuts instead.

Q: Can I make the cake a day ahead?
A: Yes. Make and fill it a day early, keep it in the fridge.

Conclusion

If you want a related idea with a small spice twist, read this recipe on The Cake Blog: Chocolate Toffee Crunch Cake | The Cake Blog.