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Chocolate Caramel Toffee Crunch

Irresistible Chocolate Caramel Toffee Crunch Cake Delight

Indulge in this Chocolate Caramel Toffee Crunch cake, a delightful treat layered with chocolate cake, caramel frosting, and toffee bits.
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Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-purpose flour Substitute with a gluten-free blend for gluten-free version.
  • ¾ cup Cocoa powder Use unsweetened cocoa for best results.
  • 2 teaspoons Baking powder Ensure freshness.
  • 1 teaspoon Baking soda Ensure freshness.
  • ½ teaspoon Salt Kosher or sea salt works beautifully.
  • 1 cup Buttermilk Can be replaced with regular milk plus vinegar or lemon juice.
  • 2 large Eggs Ensure they’re at room temperature.
  • 1 cup Vegetable oil Melted butter can be used for a richer flavor.
  • 1 cup Hot water Blooms cocoa for intense chocolate flavor; don’t skip.
For the Frosting
  • 1 cup Caramel sauce Use high-quality store-bought or homemade.
  • ½ cup Butter Softened but not melted.
For the Crunchy Topping
  • 1 cup Toffee bits Heath bar pieces or homemade toffee are great substitutes.

Equipment

  • 9-inch round cake pans
  • mixing bowls
  • Electric mixer
  • spatula
  • wire racks

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.
  2. In another bowl, whisk together the vegetable oil, buttermilk, eggs, and hot water until fully combined.
  3. Gradually add the dry mixture into the wet ingredients, stirring gently until combined. Avoid overmixing.
  4. Divide the batter between the prepared pans and smooth the tops. Bake for 30-35 minutes.
  5. Let the cakes cool in the pans for about 10 minutes before carefully inverting them onto wire racks to cool completely.
  6. Beat the softened butter until creamy. Gradually add the caramel sauce and powdered sugar, mixing until smooth.
  7. Place one cooled cake layer on a serving plate and spread a layer of caramel frosting. Sprinkle toffee bits, place the second layer on top, and frost the sides and top.
  8. Drizzle extra caramel sauce over the cake's surface for an indulgent finish.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 60gProtein: 5gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 300mgPotassium: 200mgFiber: 2gSugar: 35gVitamin A: 500IUCalcium: 50mgIron: 2mg

Notes

Ensure all ingredients are prepared and at room temperature for best results. Follow storage instructions for maintaining freshness.

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