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The Ultimate Homemade Chocolate Caramel Toffee Crunch Cake

A decadent slice of chocolate caramel toffee crunch cake showing layers of dark chocolate cake and gooey caramel filling.
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Create a showstopping dessert with this recipe for a Chocolate Caramel Toffee Crunch Cake. You get moist chocolate layers, gooey salted caramel, and crunchy homemade toffee bits for an indulgent, bakery-style treat that is surprisingly easy to make at home.

Ingredients

Scale
  • For the Moist Chocolate Cake:
  • 190 grams all-purpose flour
  • 75 grams unsweetened cocoa powder
  • 6 grams baking powder
  • 2 grams baking soda
  • 300 grams granulated sugar
  • 2 large eggs
  • 120 milliliters vegetable oil
  • 240 milliliters buttermilk
  • 120 milliliters hot brewed coffee
  • 1 teaspoon vanilla extract
  • For the Salted Caramel Sauce:
  • 200 grams granulated sugar
  • 60 milliliters water
  • 120 milliliters heavy cream, warmed
  • 60 grams unsalted butter, cut into pieces
  • 1 teaspoon sea salt
  • For the Homemade Toffee Bits:
  • 150 grams granulated sugar
  • 60 grams unsalted butter
  • 1 tablespoon light corn syrup
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • For the Chocolate Ganache Frosting:
  • 300 grams semi-sweet chocolate, chopped
  • 240 milliliters heavy cream
  • 1 teaspoon vanilla extract
  • For Assembly and Garnish:
  • Extra salted caramel sauce
  • Reserved homemade toffee bits

Instructions

  1. Prepare the Cake Layers: Preheat your oven to 175°C (350°F). Grease and line two 20-centimeter round cake pans.
  2. In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and sugar.
  3. In a separate bowl, whisk the eggs, oil, buttermilk, and vanilla extract. Add the wet ingredients to the dry ingredients and mix until just combined.
  4. Carefully pour the hot coffee into the batter and mix until smooth. The batter will be thin.
  5. Divide the batter evenly between the prepared pans. Bake for 30 to 35 minutes, or until a wooden pick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  6. Make the Salted Caramel Sauce: Combine the sugar and water in a medium saucepan over medium heat. Do not stir, but you can gently swirl the pan occasionally. Cook until the mixture turns a deep amber color.
  7. Remove the pan from the heat. Carefully pour in the warm heavy cream (it will bubble vigorously). Whisk until smooth. Whisk in the butter and sea salt until fully incorporated. Set aside to cool and thicken slightly.
  8. Make the Homemade Toffee Bits: Line a baking sheet with parchment paper or a silicone mat. In a saucepan, melt the butter, sugar, and corn syrup over medium heat, stirring until the sugar dissolves. Stop stirring once it boils.
  9. Cook without stirring until the mixture reaches a deep amber color (about 10-12 minutes). Remove from heat, quickly whisk in the baking soda and salt (the mixture will foam up). Immediately pour the mixture onto the prepared baking sheet and spread thinly. Let it cool completely until hard. Break the hardened toffee into small, crunchy bits.
  10. Prepare the Chocolate Ganache Frosting: Place the chopped chocolate in a heatproof bowl. Heat the heavy cream in a small saucepan until it just begins to simmer. Pour the hot cream over the chocolate. Let it sit for 5 minutes, then whisk until smooth and glossy. Stir in the vanilla extract. Let the ganache cool and thicken at room temperature until it reaches a spreadable consistency.
  11. Assemble the Cake: Place one cooled cake layer on your serving plate. Spread a generous layer of the thickened ganache over the top. Drizzle a good amount of the salted caramel sauce over the frosting. Sprinkle with half of the homemade toffee bits.
  12. Place the second cake layer on top. Cover the top and sides of the entire cake with the remaining chocolate ganache frosting.
  13. Decorate the top by drizzling the remaining salted caramel sauce over the edges and sprinkling the rest of the crunchy toffee bits over the top center.

Notes

  • For a truly moist chocolate cake, use strong, hot brewed coffee; it deepens the chocolate flavor without making the cake taste like coffee.
  • If your caramel sauce is too thin for drizzling after cooling, gently reheat a small portion and whisk in a teaspoon of powdered sugar to thicken it slightly.
  • You can make the toffee bits up to three days ahead and store them in an airtight container at room temperature.

Nutrition

Find it online: https://magazinemeal.com/chocolate-caramel-toffee-crunch-cake/