Description
A rich chocolate cake layered with sticky caramel and crisp toffee, perfect for parties or a special treat.
Ingredients
- Cocoa powder or quality dark chocolate
- Flour (all-purpose or gluten-free option)
- Baking powder
- Baking soda
- Sugar
- Eggs
- Butter or oil
- Buttermilk or sour cream (for moistness)
- Espresso powder (optional)
- Vanilla extract
- Butter (for caramel)
- Brown sugar
- Heavy cream
- Vanilla extract
- Pinch of salt
- Store-bought Heath or Skor bits, or homemade toffee
- Whipped cream, buttercream, or chocolate ganache
- Chopped pecans or walnuts
- Chocolate chips
- Flaky sea salt
Instructions
- Preheat oven and prepare cake pans. Mix the dry and wet parts for the batter, adding an egg, butter, and a bit of espresso if using a box mix. Pour the batter into lined pans and bake until a toothpick comes out with moist crumbs. Let the cakes cool completely.
- For the caramel sauce, melt butter and brown sugar in a pan, then stir in cream and vanilla. Boil softly until the sauce is thick and glossy. Remove from heat and let cool slightly.
- If a cake top bulges, level it off. Place the first layer on a plate, spread a thin coat of caramel on top, and sprinkle with toffee bits or nuts.
- Add the second cake layer, repeating the caramel and toffee steps. Optionally poke holes in the cake and pour caramel into them.
- Frost the whole cake with the chosen frosting using an offset spatula for smooth sides.
- Garnish with extra caramel, toffee bits, chocolate chips, and flaky sea salt.
- Chill in the fridge for at least one hour before serving.
Notes
Serve with whipped cream or vanilla ice cream. Store in the fridge or freeze slices for later.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg